Originally Posted by AgentHubcap
Sanitize in vodka or other high alcohol spirit.
I'm currently doing a chocolate stout, and sanitized in whiskey and added to the fermenter after primary fermentation was complete (dry hop style).
I do a version of this as well. I let it sit in alcohol for a few weeks, but then I strain out the nibs, which leaves you with essentially an extract. This also allows you to easily control how much flavor you want to add.
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