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Old 01-03-2013, 04:19 PM   #1
reverendbrew
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Default Cocoa, Coffee and dry hops in my secondary

Hey there, next week I will be racking my stout to a secondary and was wondering about a few things. I am adding just a bit of cocoa and coffee for some flavor. Do I steep it in a bag in there or just throw it in and let it rest on the bottom? I will be dry hopping it with a bit of simcoe pellets as well...do I steep those? This is my first batch and don't want to jack anything up, but since will will be racking again to a bottling bucket when it's finished, I am thinking that all of that sediment won't matter much.

My second question is about the coffee? do I grind and cold press it before adding it to the secondary in a bag or just throw the beans it.

Has any body ever done that with cocoa nibs? Like, grind them up and steep them in a bag? Thanks for your thoughts. This is my first post here, but I appreciate that fact that experienced brewers on this forum are always willing to take the time and share their knowledge in a non-condescending manner.

Thanks.

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Old 01-03-2013, 04:25 PM   #2
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Cold press the coffee and then dump the cold press, the cocoa and the dryhops in the bottom of the secondary. Just rack on top of it.

Another route is the cocoa nibs. I like these and am planning on using them in my next oatmeal stout. I soak them in vodka for a few days at least. Just add them with the cold press and hops. Everything should settle out in the secondary.

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Old 01-03-2013, 07:41 PM   #3
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I always cold brew my coffee and add it at bottling time. That way I can taste it as it goes. If you add to secondary you are sort of guessing how much to add. Of course you can always make adjustments when you finish that 5 gallons and start the next. Also I don't do any thing to sanatize it, just use a clean measuring cup and pour, mix gently so as not to add o2.

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Old 01-04-2013, 12:47 AM   #4
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Thanks for the input guys. This really helps me out.

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Old 01-04-2013, 03:56 AM   #5
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Why does everyone use vodka or rum with their cocoa nibs?

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Old 01-04-2013, 05:05 AM   #6
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Quote:
Originally Posted by mewithstewpid View Post
Why does everyone use vodka or rum with their cocoa nibs?
1st: Not that I think it's a huge deal but it sanitizes them with the alcohol
2nd: Because last year when I posted this question multiple people told me to. Something about the alcohol extracting more of the flavor or something if I remember correctly.
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Old 01-04-2013, 06:11 AM   #7
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Anyone ever try grinding or cracking the nibs for a better release of flavor?

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Old 01-07-2013, 04:52 PM   #8
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Quote:
Originally Posted by inhousebrew View Post
1st: Not that I think it's a huge deal but it sanitizes them with the alcohol
2nd: Because last year when I posted this question multiple people told me to. Something about the alcohol extracting more of the flavor or something if I remember correctly.
i guess its the same this with vanilla beans then. people say to do that to get more vanilla out of it, makes it into a vanilla extract.

makes sense, i just sprinkle cocoa nibs on which is why i asked.
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Old 01-09-2013, 03:26 AM   #9
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fwiw, store-bought vanilla, coffee and chocolate extracts are typically one-third alcohol, so it follows to get the best bang, use some booze...

Cheers! (hmmm....that works on at least a couple of levels )

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Old 01-09-2013, 03:34 AM   #10
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I did a vanilla coffee stout that came out amazing. Took 4oz of coffee beans and course ground them. Sliced 3 vanilla beans and scraped them. Tossed the whole shebang into the secondary and racked the beer on top of that for 10 days. It was like having an alcoholic coffee in the evening after work.

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