Help on Chocolate Porter Recipe Dilemma

[FreeBrewer]

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

[brewinhard]

What about "dry hopping" with cacao nibs?

[FreeBrewer]

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

[brewinhard]

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.

[FreeBrewer]

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.