fardy
Well-Known Member
Hey guys,
I brewed a White Stout last week and the recipe calls for cacao nibs and whole coffee beans addition after fermentation.
I'm trying to skip the secondary part and I'm wondering how I can achieve this.
Option #1
Adding nibs and coffee beans directly into primary after fermentation is complete
- Will this have a negative effect on the bear ?
- Will I be able to extract all the chocolate and coffee flavors / aromas with this method ?
Option #2
Adding the nibs and coffee beans in keg using hop bags
- Once again, will having less contact with the beer (because of hop bags) will affect flavors / aromas ?
Option #3
Stop being stubborn and do my additions to a secondary vessels as this is the way to go ?
Thanks for your advises.
I brewed a White Stout last week and the recipe calls for cacao nibs and whole coffee beans addition after fermentation.
I'm trying to skip the secondary part and I'm wondering how I can achieve this.
Option #1
Adding nibs and coffee beans directly into primary after fermentation is complete
- Will this have a negative effect on the bear ?
- Will I be able to extract all the chocolate and coffee flavors / aromas with this method ?
Option #2
Adding the nibs and coffee beans in keg using hop bags
- Once again, will having less contact with the beer (because of hop bags) will affect flavors / aromas ?
Option #3
Stop being stubborn and do my additions to a secondary vessels as this is the way to go ?
Thanks for your advises.