I see a lot of threads talking about cocoa nibs, but one thing I did not come across much of is how people usually add them. Is it better to let them go in naked, or add them to a sack? I brewed up an Oatmeal Stout that I will be adding them to. They have been soaking in Vodka since the other day after I toasted half of them in the oven at 300* for 10 mins or so just to see how they compared toasted to straight out of the bag.
I threw them in a breakfast stout the one time I used them. I used the expensive Dominican nibs and some cold-steeped coffee. I just sprayed star San on them. I actually regretted it. The combo of pale chocolate malt, roasted barley and oats already gave the base beer a nice chocolate and coffee flavor. I liked the base beer better.
Alrighty then… Well, I just dumped them in the carboy. Vodka and all, we will see how it goes.
Agreed… loose was the goose
That vodka probably extracted some of the flavor so good move.
I’m more fond of soaking in liquor and then adding the liquor at packaging. After soaking for several days most of the flavor is extracted from the nibs. What is left is less soluble. Adding the nibs to the beer is making more of a mess at packaging then it’s worth. Vodka is fine if used in small quantities but whiskey is a better choice IMO.
I’ve always just dropped them into the carboy loose. No issues.
The vodka was quite chocolately and the little I did add should help the chocolate character and not impact the flavor I am told. The nibs still tasted good so I wanted to get as much out of them into the beer. Seems like most of them sank to the bottom of the carboy so they shouldnt be a problem at kegging. They will be in the beer about a week before I cold crash and keg.
Thanks all I am looking forward to this one big time.