jcbogantes
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- Joined
- Oct 12, 2012
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1-What is the best technique to use Cacao nibs in the secondary? (Soaking them in Vodka or straight in the bucket?)
2- what do you think is the desired amount of nibs for a 5 gallon batch (for aroma and for flavor)?
I bought whole raw beans and roasted them in the Oven at 250 for 35min, peeled and crack them. The flavor is really really good.
I want to use them in an extract dunkel weiss experiment, which I am also having second thoughts about it, because I don't want the cacao to mask the wheat yeast flavor profile, but I would like to have the cacao on the nose.
Thank you in advance,
2- what do you think is the desired amount of nibs for a 5 gallon batch (for aroma and for flavor)?
I bought whole raw beans and roasted them in the Oven at 250 for 35min, peeled and crack them. The flavor is really really good.
I want to use them in an extract dunkel weiss experiment, which I am also having second thoughts about it, because I don't want the cacao to mask the wheat yeast flavor profile, but I would like to have the cacao on the nose.
Thank you in advance,