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Old 02-19-2014, 05:31 AM   #31
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Originally Posted by Sbarnard80 View Post
Well that's a hell of a thing. Guess I should do some reading on this mysterious nib concept.

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Old 02-19-2014, 06:22 AM   #32
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I make a milk stout with cacao nibs and oak cubes regularly. I always soak everything in Bourbon or Cognac. As for the fat thing, I've never had a problem with it

Primary:Rémy en Vacances(Session Saison)
Secondary:Rémy de Flanders(Flanders Oud Bruin)
Bottled:Rémy de Calais(Bière de Garde)
Charlotte(Sweet Stout aged on cacao nibs and French oak)
SHPA(Green Bullet/Galaxy APA)Edwort's ApfelweinMeyer Lemon Mead
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Old 02-25-2014, 08:30 PM   #33
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I'm looking at brewing the Eobust Porter. I just got the new NB catalog and I'm looking at ordering some of either the Simpsons chocolate malt or Briess Organic chocolate.

Has anyone ever used these in a porter and would it be okay to use in a secondary type situation to bring some more chocolate taste to the front burner?

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