Elshupacabra
Well-Known Member
Hi, I brewed a Chocolate Milk Stout (extract) kit from NB a few weeks ago. The recipe calls to rack to secondary and add cacao nibs. My questions are
1. Is there any reason I shouldn't (can't) just add the nibs into the primary after fermentation is complete?
My other fermentor is currently in use.
2. No matter when I decide to add the nibs, should I sanitize them somehow?
They are sealed in a foil plastic currently but they don't say anything about being sanitized or anything. So, dip them in star-san or anything? or rely on the alcohol to take care of things for me?
1. Is there any reason I shouldn't (can't) just add the nibs into the primary after fermentation is complete?
My other fermentor is currently in use.
2. No matter when I decide to add the nibs, should I sanitize them somehow?
They are sealed in a foil plastic currently but they don't say anything about being sanitized or anything. So, dip them in star-san or anything? or rely on the alcohol to take care of things for me?