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Old 12-09-2012, 02:44 AM   #11
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Quote:
Originally Posted by Revvy View Post
How much did you use?
You talkin' to me?


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Old 12-09-2012, 02:45 AM   #12
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Quote:
Originally Posted by nukebrewer View Post
You talkin' to me?
Yes, Si, Oui.......


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Old 12-09-2012, 02:54 AM   #13
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Quote:
Originally Posted by Revvy View Post
Yes, Si, Oui.......
4 ounces. It was actually cacao nibs, not cocoa nibs, but I honestly have no idea how much of a difference it makes. I'm sure it's a big difference when making chocolate, but in beer, I can't see the difference being that significant.
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Old 12-09-2012, 03:03 AM   #14
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Bobby, did you use cocoa nibs or cacao nibs. The beer is probably ruined.
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Old 12-09-2012, 08:53 PM   #15
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All my googling has lent me to believe that the ONLY difference better cocoa nibs and cacao nibs is the spelling. That it's the same ingredient and like color and colour people just spell it different ways. But it's still the same animal.
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Old 12-10-2012, 01:39 AM   #16
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The beer is probably ruined then.

 
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Old 12-10-2012, 01:40 AM   #17
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I used cocoa

 
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Old 12-10-2012, 02:31 AM   #18
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this might shed some light on the differences...only imagine its chocolate.

http://www.chacha.com/question/what-...blets-and-ribs

 
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Old 12-10-2012, 03:00 AM   #19
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That pretty much explains it

 
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Old 02-04-2013, 05:10 AM   #20
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What did you end up doing with the cacao nibs? Did you put them in during the last minute of flame out, or just basically add them dry to the fermenter?

I've gathered all of the ingredients to make a chocolate bock, and wondering what the best method would be (I wouldn't mind more of a chocolate taste though). Also, if you're just adding them dry to the fermenter, how are you going to sanitize them?



 
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