I'm interested in hearing from those who have used these before. A friend of mine who makes gourmet chocolate for a living gave me a bunch of really great cacao nibs to use in a beer, so this weekend I'll be brewing a stout that I can use them with.
I know that Sam Adams adds these to the secondary fermenter for their Chocolate Bock, and I've heard that other people on here do the same. So I'm thinking of adding 8 oz to the secondary and letting it sit there for two weeks.
My only reservation is sanitation. I know that with dry hopping, sanitation is not such a worry because the hops are antimicrobial, but this is not the case with nibs. Does anyone that has used these in the secondary have a secret as to how to do this safely, or should I just take the risk and hope for the best?