keithd24
Member
I've been exploring recipes and came across some that include adding things like vanilla beans or cocoa nibs to the secondary fermenter. Being new to home brewing; which I love by the way, one point couldn't be stressed enough, sanitation. Clean and sanitized equipment is paramount to good brewing. My question is, does introducing these additions to the secondary fermenter pose a risk of contamination and if it does, how is this mitigated? Can cocoa nibs and vanilla beans be sterilized? Thanks for the advice. Cheers!