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Old 04-09-2009, 05:27 PM   #11
boodyrischous
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Dec 2007
Minneapolis, MN
Posts: 85

I've used both, and Nibs provide great Chocalate flavor. Make sure you sanitize them thoroughly, as they definitely have the ability to infect a batch. I think soaking in hard alcohol is one of the better methods.



 
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Old 04-09-2009, 06:07 PM   #12

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Originally Posted by PWalk View Post
For a porter I'd also recommend no more than 4 oz. In the past I've soaked them in vodka for a day before adding to the secondary just to make sure.
OK. I think I'll go with 4 oz sanitized in some vodka then.

Anyone have suggestions on where to get the nibs? I was going to order from Spice House, but the shipping is more than the nibs. I wonder if I can find them locally?


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Old 04-10-2009, 02:33 AM   #13

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Originally Posted by JLem View Post
OK. I think I'll go with 4 oz sanitized in some vodka then.
Actually, I think I've changed my mind after reading through more posts/recipes and will try using some cocoa powder instead. Now I just have to figure out how much and how/when to add it...
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Old 04-10-2009, 11:55 PM   #14
Edcculus
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Jun 2007
Greenville, SC
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From what I've read , its is best to try to "dissolve" it in a bit of hot water. You can't actually dissolve it, just get it all wet. Whisk it in really good, then your cocoa slurry at flameout. The wort will be hot enough to kill anything on it.

 
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Old 06-18-2009, 07:50 AM   #15
JeremyTCHO
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Jun 2009
San Francisco,CA
Posts: 1

Quote:
Originally Posted by Edcculus View Post
Nibs will work. Not exactly the best source of chocolate flavor. Cocoa powder is much more "pure cocoa" than nibs. Also on the nibs, I'd stay away from roasting them to sanitize. Nibs are the dehusked, roasted seeds from the cacao plant.

As always:

What you need to know about chocolate for brewing
Actually nibs are roasted cacao beans (cocoa beans), unless "pure cocoa" means pure chocolate flavor nibs are the optimal source of chocolate flavor. The main recommendation would be ensuring the nibs have the appropriate flavor profile of the beer.

 
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Old 09-27-2010, 03:29 PM   #16
middlenamebeer
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Aug 2010
Port Orchard, WA, WA
Posts: 5
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I'm adding cacao nibs to my stouts secondary in a few days. My LHBS told me just to boil the nibs for a few minutes and add the entire slurry to the secondary. I was wondering for those who soaked in vodka, how were your results?

 
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Old 10-11-2010, 08:04 PM   #17
dennisowens41
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Jan 2008
Lawrenceville, GA
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BUMP! Anyone have feedback from soaking in vodka? Going to do my annual cranberry chocolate porter for the holidays, except this year Im using nibs. So some input from someone with experience would be awesome.

Also, when you guys are talking about adding 4oz to the fermenter, what is your batch volume?

 
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Old 10-11-2010, 11:40 PM   #18

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Originally Posted by dennisowens41 View Post
BUMP! Anyone have feedback from soaking in vodka? Going to do my annual cranberry chocolate porter for the holidays, except this year Im using nibs. So some input from someone with experience would be awesome.

Also, when you guys are talking about adding 4oz to the fermenter, what is your batch volume?
Well, I never did use the nibs, so can't really help you on the soaking in vodka thing. When I was going to use them, I was going to use 4oz in a 5 gallon batch.
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Old 10-22-2010, 02:44 AM   #19
JoeinUccle
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Nov 2009
Escazú, Costa Rica
Posts: 6

Making a strong stout and I just soaked 200g of locally grown and roasted cocoa nibs in about 200 ml of guaro, which is a bit like white rum. In a day or two I'll add it to the secondary. Will let y'all know how it turns out, especially with regard to the nibs.

 
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Old 10-22-2010, 03:46 AM   #20
ryan0914
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Nov 2009
Morris Plains / Morristown, New Jersey
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I did a Kentucky breakfast stout clone with 8 oz of nibs soaked in bourbon. all into secondary. Its been in there for about a month or so. i thought i would leave it in and see if i could mellow some of the coffee. and at the same time bring out more chocolate from the nibs. I was thinking of kegging it this weekend well see how it turns out.



 
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