What do folks recommend for using cacao nibs in a porter? Boil? Fermenter? Keg? Planning on doing a porter tomorrow and got a hold of some nibs today and not sure how best to use them. Thanks!
I’ve dumped them in the fermenter after fermentation was finished.
I think boiling them might throw off the flavor. I’ve always used them in secondary post fermentation in secondary/keg
Add them in a bag into your keg and pull the bag when the flavor is where you want it. Works great.
If they are already toasted then I would put them in a loose, large hops boil bag and suspend it by dental floss a little bit off the bottom of my serving keg. The nibs I bought were raw, so I spread them on a baking sheet and baked them at about 350° F. for maybe 15 minutes, turning, stirring, & mixing them at some time in the middle. I used 6 ounces for a strong but pleasant cocoa flavor in my pale ale. A porter could possibly handle more.