Great info here all around. I recently purchased some organic what look to be good quality cacao nibs to experiment with. I originally was just going to make a milk stout but thought cacao nibs would add a nice chocolate profile to it...kind of like a chocolate milk stout.
This is experimental but here's what I did yesterday...
I put 3/4 cup of nibs, 1/2 cup of Jim Bean bourbon and 1/4 cup of water and coarsely ground the mixture with a magic bullet. I boiled 8oz of lactose in 2c of water and added all of this into my secondary with roughly 3 gallons of the stout. I'm gonna let this sit for 10 days or so and bottle it. Right now I have some new krausen from the secondary fermentation from the sugars. I'll report back on how this little experiment worked.
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In Primary: Summer Wheatly IPA
In Primary: Flanders Sour Mash
In Secondary: Obi Wit
In Secondary: Flanders Red 01
In Secondary: Flanders Red 02
Currently Drinking: A plethora of homebrew
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