Adding cocoa nibs

[Midlife]

Morning all, when adding nibs during the fermenting stage, what happens to the nibs, do they just drop to the bottom? I was thinking of just dropping them in rather than using a muslin bag.

Cheers

Doug

[Cobnut]

I added cacao nibs in secondary (racked from primary) and when I came to keg/bottle they were firmly rooted to the bottom of the bucket with the yeast which had also dropped out.

Note I roasted them at 150C for about 30 mins before lightly crushing. Seemed to be the thing to do according to received wisdom from Mr Google and his chums

[mozza]

I’ve used them in the primary- they sink to the bottom so no need to worry about muslin bags ect

[LeeH]

Put mine in a fine mesh bag after 5 mins of roasting. All the flavour came out as I tasted what was left, pretty tasteless.

It’s an 8% Xmas beer on nitro...yummy.


Sent from my iPhone using Tapatalk Pro

[Meatymc]

Read the perceived wisdom was to lightly roast the nibs before adding to the secondary - DON'T! I read to roast at 175C for 20 minutes - that sounded over the top so did 10 minutes at 140C. From awesome (raw) to aroma-less - never again.

I get there might be a potential for infection used 'out of the packet' but I wanted aroma and taste and ended up with (an expensive) bog standard porter.

[floydmeddler]

FWIW, I ground mine, steep them in vodka for 24 hrs to steralise then add to secondary. I get a super chocolate hit. I usually add 100g to 19L.

[Meatymc]

FWIW, I ground mine, steep them in vodka for 24 hrs to steralise then add to secondary. I get a super chocolate hit. I usually add 100g to 19L.

We live and learn - hopefully

[Midlife]

They were right at the bottom, no problem and out of the way when I was dropping the beer into the keg. No need for a muslin bag.

Cheers,