A buddy of mine wants me to brew a double chocolate stout similar to the Young s double choc stout.
Watching a episode of brewing TV chip brewed a choc stout melting bakers chocolate.
So what I am asking is what stout would be best for a good base to making a chocolate stout, the young’s choc stout was very good almost taste like a chocolate tootsie pop.
I would really like to speed it along like Chip did and melt chocolate into the boil vs waiting out a secondary with nibs.
Also would like to use yeast I have on hand, You can see the yeasts I have in the beers I brewed in my sig, any help or suggestions welcome. and I extract brew only for now still new to the hobby and do not have the equipment yet, working on it though:>)
Thanks
Lonnie