I used COCA NIPS for the first time, I Used four ounces in the secondary of a SWEET STOUT, after
8 days I transferred to a keg. I noticed that the COCA NIPS didn’t seemed to be dissolved. Question
What is the best way to use COCA NIPS? Should I have steeped the nips first and added
them to the secondary?
Letterc
I’ll assume you mean “Cocoa Nips” (I found some VERY interesting but off-subject info by Googling Coca Nips…). I’ve never used them, but I think they are similar to coffee beans in that they give up flavor during a soak/steep but they don’t dissolve. They are pretty much just crushed cocoa beans that have been processed into “almost chocolate”.
Thread title of the year so far. Just sayin’.
I’ve only heard them called cacoa NIBS and they are the crushed beans of the cacoa tree and are later turned to cocoa. I’ve done vodka soaks a few times but apparently they will also impart flavor wwith soaking in the beer. They will not dissolve.
I have used 4 ounces of cocoa nibs in five gallons of bock. I put them into the keg in a bag and pulled them out after four days. Nice chocolate flavors.
I tried putting my nips in the beer but I don’t think they imparted any flavor.
OK your right I misused the name it is COCOA NIBS, Thanks for the info, I put the nibs direct into the
secondary but should have put them in a bag. I was looking for a bit of chocolate aroma and flavor to
my sweet stout. I think I will get it, I’ll check it in a month.
letterc
I usually do Cacao Nibs in a vodka soak, but I think they will be fine in the beer. I would start sampling after about a week, and then do it every 2-3 days until it tastes right. I don’t know for sure, but if you wait for a month, you may end up with too much flavor, or an off flavor that develops. I don’t think you need to worry about them being in a bag, they will sink to the bottom, and you can rack off the top of them. I like cacao nibs in dark beers, but I find the more robust the beer flavor, the more nibs I need. I use 2oz in a mild, but 4oz in a robust Porter.
I have been told by the head brewer at Cigar City that after four days they tend to develop off flavors, but I don’t recall what flavors he mentioned.
In Vodka, I usually put the nibs in on the same day the yeast are pitched, so about 2 weeks. I have not noticed anything that I would consider an off flavor. However, it may be different in beer.
Nipsey Russell?
Very close! Actually it’s cAcoa nibs. But we can let that slide. 
try the vodka soak method. Works well. The amount of nibs you need will depend on the amount of chocolate flavor you want. 2-4 oz per 5 gallon batch witness enough vodka to cover the nibs for 3 days or so works well for me.
Actually, it’s cacao nibs. But we can let that slide
Whatever.
Well done, sir.
i use with vodka and used with choc milk stout. 4 oz rinsed with vodka first, then left in carboy for 2 weeks. they sink, so no bag and they do provide the hint of choco - although not as evident as when in vodka…yumm 
I have used them in a chocolate milk stout and in a doppelbock. I usually add them to the secondary after letting them soak for a couple days in Vodka. Once they have soaked, I throw the whole thing in there (including the vodka) and let them sit for about a week or so then rack to the keg. The pieces sink to the bottom and are usually large enough that a bag is not necessary.
I used 3 oz for a 5 gallon batch of stout and while there was some chocolate aroma, it was not dominant. I used 4 oz for a 2.5 gallon batch of doppelbock and while it was definitely noticeable in the aroma, it was not overpowering.
I don’t want to taste that but I’d like to see how you did it. You must be limber.
Very nice. That gave me a good Monday morning laugh.
Full boil? - that’s hardcore.