I'm making a mint chocolate stout. I've made it before; I added 1.5 ounces of fresh spearmint to the last 10 or 15 minutes of the boil. It turned out alright, but it's not as strong as I'd like. The obvious answer would be to add more mint. But before I make it again, I'd like to utilize your collective experience.
When is the best time to add mint without imparting off flavors?
Should I add it to secondary? (Last time I scooped it out before fermenting)
What type of mint would go best with the roasted malt notes?