Originally Posted by usfmikeb
Just FYI, cocoa nibs actually float, so I'd recommend treating them like dry hopping. I put them in a bag with some sanitized glass marbles, so that the bag is weighted down to stay down in the liquid.
This is also my first post. I made a porter that I plan to rack onto cacao nibs and raspberry puree in the secondary either today or tomorrow, and this is my first time using them. Using your method, what do you use for a bag? Muslin hop bag, a sock, etc. And did you soak the nibs in the bag to sterilize the bag? I plan on using 2oz of cacao nibs, preferably soaked in Smirnoff red label, as I don't think I have anything better on hand. I don't want to impart too much vodka as it'll probably effect the final taste of the beer.
Also, as I have never used cacao nibs, what should I expect from using them? How much for a typical batch? I used this recipe: http://www.homebrewtalk.com/f126/bee...-porter-56768/
as the baseline for my beer, also adding cinnamon. My goal is a cinnamon, chocolate, coffee, raspberry porter. But I don't want to overkill the chocolate taste and cover up the rest of the beer.
Thank you for any help you can give me.