In my experience, I've used cacao nibs in several beers, after terminal gravity was reached with great success.
However, I'm trying to avoid as much oxidation as possible. By comparison, I dry hop 3-4 days into primary so the active yeast will scrub out the oxygen. I'm wondering if that's something I can do with cacao nibs, and not transform or lose any benefits.
The beer is a bigger beer so it will take time to clean up and such. Just wondering what any cons would be if I added the nibs with a few points left on the hydrometer, instead of three weeks later.
However, I'm trying to avoid as much oxidation as possible. By comparison, I dry hop 3-4 days into primary so the active yeast will scrub out the oxygen. I'm wondering if that's something I can do with cacao nibs, and not transform or lose any benefits.
The beer is a bigger beer so it will take time to clean up and such. Just wondering what any cons would be if I added the nibs with a few points left on the hydrometer, instead of three weeks later.