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Old 11-29-2013, 04:46 PM   #1
Dec 2012
Posts: 47
Liked 1 Times on 1 Posts

Why are people obsessed with wrecking perfectly good stout with cacao nibs?

I read a nice sounding recipe and then inevitably it says rest it on nibs.

Am I the only one who cant stand putting nibs in stout?
Kegged: Munich Helles, Bottled: Barleywine, Brown Ale, Agave Ale, Pumpkin Ale
Primary: English IPA, Secondary: Cyser, Light Cider
In the mashtun: Imperial Stout.

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Old 11-29-2013, 06:37 PM   #2
Dec 2012
Dublin, CA
Posts: 606
Liked 187 Times on 109 Posts

I don't know if you are the only one, but I made a fantastic chocolate stout with nibs dropped in the primary. If you don't like them, leave them out of the recipe. If you still want chocolate flavor, there are extracts or cocoa powder. Either way, you don't have to use nibs.

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