I did a chocolate stout with choc malt and roasted barley. Now that I think about it, I wanted to add some cocoa powder as well. The beer is now in its 5th day and almost done with fermentation. Is it too late to add? Can I simply boil some cocao powder and dump it in the carboy? (I know most of you will suggest cocao nibs, but I don't have any...) Option 2: buy some chocolate extract and add during bottling. thx.
Once primary fermentation is complete, I would pour a cocoa rue into another vessel and then rack your beer on top of it...in order to really mix it into solution. Not normally a fan of racking to a secondary but in this case, I feel it would be beneficial.
I think you could do well boiling it with your priming sugar solution if you are bottling, or boiling it and adding directly to the primary or a secondary. But before you do, how does it taste as-is? Maybe split the batch and compare some with and some without.
Not a fan of Secondary either. yes, I'll give it a taste before I decide to do anything. On another topic, I used Danstar Windsor. this is a weird one. The fermentation kicked in within 4 hours and was explosive the next day. But then the next day, activities completely halted... (almost, there's still bubbles ~30secs each). So basically it started and stopped within 48-72 hours. The other bugger is that it started giving off hints of rotten eggs. 5 days now and the rotton egg smell is still there. To make things worse, I dropped my Hydrometer while making this batch... now I'm blind where this shit beer is heading towards. Anybody has experience with this yeast?
Sounds like a winner. I have used the Danstar Saison yeast and actually really enjoyed it. No experience with the Windsor though.
