Beer Forum

I brewed a pretty fine robust porter and for an upcoming comp I thought I'd take some of the batch and try to make a "chocolate" porter as an additional entry. I think the chocolate extract stuff sucks. Is there a good way to impart quality chocolate flavor to a porter post fermentation? Any tips would be really appreciated.

FreeBrewer,
New York

On tap, American IPA, American Wheat
in fermenter, Hefeweizen, Robust Porter

What about "dry hopping" with cacao nibs?

would you just let it sit on the nibs? any idea how long?

If I remember correctly there was a thread about this one earlier. See if you can search and find it. But I believe people were recommending not to leave the nibs in the beer for more than 10-14 days as it could lead to weird off flavors in the finished product.

Thanks bro. I'll do a search when I get to a computer. Just landed in New York from Beijing. Checked out the China beer scene. It was cool but you have to search it out.