My stout has finished fermenting and I want to get the cacao nibs in there.
I plan on baking around 8-12 oz of nibs and adding them in one of the below ways:
1. Add them commando to my fermenter. After 1-2 weeks, transfer to a keg. My fermenter has a screened floating dip tube so minimal cacao nib particles will make it to the keg.
2. Add them in a muslin bag to the serving keg, taking them out after 1-2 weeks.
I was thinking I’ll get better efficiency going commando but am interested in hearing opinions/experiences.
I plan on baking around 8-12 oz of nibs and adding them in one of the below ways:
1. Add them commando to my fermenter. After 1-2 weeks, transfer to a keg. My fermenter has a screened floating dip tube so minimal cacao nib particles will make it to the keg.
2. Add them in a muslin bag to the serving keg, taking them out after 1-2 weeks.
I was thinking I’ll get better efficiency going commando but am interested in hearing opinions/experiences.