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Old 01-11-2010, 11:37 PM   #11
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the bananas stayed suspended... i think if i was to try it again, i would underpitch the british yeast, pitch some hefe yeast halfway through and finish the ferment warm (in the 70's) rather than add the bananas.. the cocoa nibs, no prob as is


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Old 01-12-2010, 01:25 AM   #12
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Can the cocoa nibs be dipped in Star-san?
Stan-san doesn't hurt the beer so it shouldn't hurt the nibs, or is this just a dumb thought?


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Old 01-14-2010, 02:03 AM   #13
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Also wondering - can you use baker's chocolate (100% cocoa) instead of the nibs? Primarily interested because I wouldn't know where to get real cocoa nibs, and baker's chocolate is mad cheap.
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Old 01-14-2010, 03:08 AM   #14
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Quote:
Originally Posted by CormanoWild View Post
Also wondering - can you use baker's chocolate (100% cocoa) instead of the nibs? Primarily interested because I wouldn't know where to get real cocoa nibs, and baker's chocolate is mad cheap.
use the kind with cocoa solids, not the cocoa butter (i forget which is which)
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Old 01-14-2010, 05:06 PM   #15
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Quote:
Originally Posted by CormanoWild View Post
Also wondering - can you use baker's chocolate (100% cocoa) instead of the nibs? Primarily interested because I wouldn't know where to get real cocoa nibs, and baker's chocolate is mad cheap.
if it is 100% cocoa then yes you can. I added 8 oz @ flame out and used the Cacao nibs in the secondary. I have also used cocoa powder and pure chocolate extract. I think cacao nibs just take longer to mellow out.
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Old 01-15-2010, 06:02 PM   #16
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Quote:
Originally Posted by smizak View Post
Those things are fermenting on the forest floor when they're harvested. I've also heard of people getting infections when using those untreated in secondary.
I can't say this for all nibs, but the ones that we sell are NOT fermenting on the forest floor when harvested. They are pulled and the pods are fermented in a controlled environment and cared for each step of the way.

I've used them for about a year now and I've never sanitized them or had a contamination issue that I or judges have been able to detect. I would guess that the nibs are acidic enough to not let things grow on them. But that is a guess.

Currently I have a beer with nibs in it for about 8 months with no contamination issues and a HUGE coco-like flavor.
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Old 12-15-2010, 03:38 PM   #17
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Default Cococa Nibs

Please share with us the store and brand nibs you are using.

Thanks;
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Old 12-15-2010, 03:51 PM   #18
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+1 to Bill. Been looking all over for nibs and haven't been able to find any.
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Old 12-15-2010, 04:17 PM   #19
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Quote:
Originally Posted by DrawTap88 View Post
+1 to Bill. Been looking all over for nibs and haven't been able to find any.
Don't know where you've been looking but the LHBS I visit has them in stock (Strange Brew, web site is www.home-brew.com)... Also seen them on Amazon.com from a few sources (just be selective when you go through the results)...

I have three 4oz packages in my inventory of brewing supplies right now... I've been formulating the next recipe to brew for about a week now and I think I'm going to add a package (or maybe 1/2 a package) of course ground nibs (I have a good coffee grinder I can use) to a porter or stout... Or maybe make a chocolate cream ale...

So many choices...

So few primaries...
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Old 12-15-2010, 04:36 PM   #20
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I use the ones at morebeer, as they have the best flavor and aroma that I have seen.


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