So I am in love with Ommegang's Chocolate Indulgence Stout and I want to take a crack at a brew of similar character. I have never brewed with chocolate so I am not familiar with how to use it or what type of chocolate to use. I am assuming that I have to go with something that is almost pure bitter chocolate (no milk involved). Does anyone have any advice or experience to share? If it helps, I know that I will be using a Belgian yeast.
James
James