When should I use Cacao powder?

[BrewerBC]

Hay Army,
I am going to brew an Imperial Stout this weekend, and I want to ad some cacao powder to it. When do I add it? In the boil. Thanks

[mediumsk]

flame out
or during fermentation if you can find a way to sanitize it

[TheDarkSide]

In one of the Jamil shows where he made a Black Forest Stout, he added it at flameout and said make sure you transfer some of the sludge over to the fermenter.

[Thuglas]

I've had great success adding it after fermentation is complete. I've never had infections from it. If you're worried about that, maybe try pouring boiling water over the powder, letting it chill then adding it.

[BrewerBC]

In one of the Jamil shows where he made a Black Forest Stout, he added it at flameout and said make sure you transfer some of the sludge over to the fermenter.

Thanks. I put it in at flame out and transferred some to the fermenter. worked great. I just kegged it up, and it tastes great.
Prost!

[ipaisay2.0]

Since the powder is "dry", there should be very little in the way of living bacteria or wild yeast to effect your beer if you put it in after primary fermentation. I use cacao nibs all the time after primary without sanitizing them and have had no ill effects of a contamination from them.

Good luck!

[dstar26t]

I stopped using it and switched to extract. Dose after fermentation to taste. It's in an alcohol solution so no need to sanitize.