Zainyolprospector
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- May 6, 2013
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I'm making my first stout. Hoping to let it age for a while so it'll be prime and ready for this late fall winter.
I'm trying to figure the best way to maximize the chocolate flavor. I've heard of cocoa powder, nibs, and cocoa essence. What do you guys think would be the best option/strategy? I'd appreciate the help.
I'm trying to figure the best way to maximize the chocolate flavor. I've heard of cocoa powder, nibs, and cocoa essence. What do you guys think would be the best option/strategy? I'd appreciate the help.