theotheragentm
Member
I was planning on adding cacao nibs and vanilla extract to a stout. Based on other people's experiences it sounds like the vanilla beans are done in the secondary fermenter. The cacao nibs can be done either at the end of the boil or into the secondary, but if I'm doing vanilla in the secondary, will there be a problem doing cacao nibs then too?
I was planning on soaking the split and cut vanilla beans in bourbon and just tossing that into the secondary, liquid and all. Any problems with cacao nibs there too?
I was planning on soaking the split and cut vanilla beans in bourbon and just tossing that into the secondary, liquid and all. Any problems with cacao nibs there too?