- Jan 1, 2007
- Reaction score
Im going to do a chocolate stout. I have tried cocoa powder and chocolate extract route and wasnt to impressed with adding cocoa powder. When I added the cocoa powder (dissolved in hot water) to the wort it turned it to the color of Yoo Hoo. Over time it darkened in the fermenter, but when I cleaned the trub out of the fermenters, the trub was the color of the wort after the powder was first added. It seemed to lose much of the chocolate flavor. I have heard of using cacoa nibs. What other methods of adding chocolate have you all experimented with?