Using roasted cocoa beans / nibs. Dry "hop" or steep?

I brewed a chocolate cherry stout and it turned out overwhelming cherry. I want to attempt to add some chocolate flavor using chocolate nibs. Would it be better to dip a quart or so out and steep the nibs then pour it back or just drop the nibs in a sack and add in a dry hop manner?

Edit: Beer is kegged.

I put 8 ounces of nibs in a small tupperware container then pour in just enough unflavored vodka to cover and let it sit for 2-3 days with an occasional shake. Then I dump that in a carboy with the rest of the stout brew for a week or more before kegging...

Cheers!

Use bourbon!

Wouldn't that produce a vanilla flavor rather than chocolate?

bourbon combined with cocoa nibs does not impart vanilla flavor, if thats what you mean.

i soaked 8oz cacao nibs, 8oz of red stag bourbon, and 5lbs of frozen cherries for a week and tossed them into the secondary, on my Bourbon Barrel Choco-Cherry Stout

one8tvw said:

bourbon combined with cocoa nibs does not impart vanilla flavor, if thats what you mean.

i soaked 8oz cacao nibs, 8oz of red stag bourbon, and 5lbs of frozen cherries for a week and tossed them into the secondary, on my Bourbon Barrel Choco-Cherry Stout

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Oh, my bad, I thought you meant just the bourbon by itself.

day_trippr said:

i put 8 ounces of nibs in a small tupperware container then pour in just enough unflavored vodka to cover and let it sit for 2-3 days with an occasional shake. Then i dump that in a carboy with the rest of the stout brew for a week or more before kegging...

Cheers!

Click to expand...

+1

day_trippr said:

I put 8 ounces of nibs in a small tupperware container then pour in just enough unflavored vodka to cover and let it sit for 2-3 days with an occasional shake. Then I dump that in a carboy with the rest of the stout brew for a week or more before kegging...

Cheers!

Click to expand...

Do you think this would turn out okay in a beer already kegged?

After another 10 days cherry flavor is still waaayy over the top. I am soaking 8oz of cocoa nibs in brandy for a few days, then do I pour just the liquid in the keg or nibs and all?

Don't put the nibs in the keg...

Also, a small amount of vanilla contributes to the chocolate flavor.

usfmikeb said:

Also, a small amount of vanilla contributes to the chocolate flavor.

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How do I add that?

Like put a vanilla bean in with the nibs soak.

usfmikeb said:

Don't put the nibs in the keg...

Click to expand...

Thanks

jetmac said:

How do I add that?

Like put a vanilla bean in with the nibs soak.

Click to expand...

Just a little bit, not a whole bean. You could put a single drop of extract in the keg, or put a very small piece of a bean in with the nibs. You're looking for just enough vanilla to help contribute to and accentuate the chocolate flavor.

Okay, soaked 8oz cocoa nibs in Brandy for 3 days. Drained off the liquid. (boy did it smell good) Added that to my keg. I'll give until the weekend then the taste test.