rshwayder
New Member
I'm about to make my 5th batch of beer. I'm going pretty experimental this time, and I'm planning on adding either 4 or 8 oz of cacao nibs during secondary fermentation.
The question is, how do I prepare them? It seems like there are three options:
Any thoughts or advice?
Thanks!
The question is, how do I prepare them? It seems like there are three options:
- Do nothing. Assume they are clean enough when packed to go right into the beer. Problem: Seems scary. I don't want to destroy a batch.
- Heat 'em up. Either boil them in some water or put them in the oven. Problem: Seems like they would melt and become a syrup.
- Use alcohol to clean them. Maybe swish around a little bourbon to sanitize them so they can be tossed in. Problem: I'm not 100% sure this would sanitize them, and I also don't want to impart too much additional flavor with the bourbon.
- Other. Any other thoughts you have are more than welcome.
Any thoughts or advice?
Thanks!