Bulk aging on nibs?

[LogicBomb]

I searched my hardest and just could not find the answer to this.

It seems that nibs are recommended to be used in secondary, but I read a lot about people tasting and kegging/bottling once the chocolate flavor is where they want it.

What I don't read about is how nibs are used in a bulk-aging situation.

If I were to throw 4-8 oz of nibs into secondary on a RIS, would it be unwise to bulk age on the nibs for months or is this normal practice?

 

[sfrisby]

That's exactly how I use them. (But whenever I use nibs, I also add a cut up vanilla bean-helps to bring out more of a rounded chocolate flavor.)

 

[drives_a_bike]

I aged my last RIS on nibs (in a muslin bag) for 9 months. Turned out wonderfully! Do it up!!

 

[MindenMan]

Make sure your nibs are roasted first, otherwise you may end up with something awful tasting. Some brewers enjoy the "odd" taste raw nibs give, but if you want a chocolate bar type of flavor, roasted nibs are the only way.
I will find the link from a current thread about nibs


Here is the link:https://www.homebrewtalk.com/f12/cacao-nibs-gave-gross-flavor-484326/