I'm busy making a chocolate stout from a beer recipe kit. I'm using Mangrove Jack's Dublin Dry Stout recipe kit as the base, and added some cacao during the quick boil to dissolve all the solids. I pitched yeast (Mangrove Jack's M42) at 1.048 OG and after 3 days it's done. This yeast is a BEAST. The aromas from the fermenter is incredible - not sweet, but rich and dark chocolate notes with the hints of hops. I can't wait to see how this turns out!