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.