Cacao Nibs

[Mexibilly]

After searching and reading old posts on the addition of cacao nibs to a stout, it seems 2 weeks before bottling is the preferred time frame, and many just toss them in the fermentor.
I wonder, is it necessary or helpful to crush them and soak in vodka for a week first?
I'd assume a light crush would allow more contact area and better extraction of flavor if soaked.
That is my plan, unless anyone can steer me in a better direction...

 

[eadavis80]

I soaked mine in VANILLA vodka for a few days before adding to secondary for two weeks on a chocolate stout. Next time I'll add 8 ounces though, not just the 4 the recipe called for. Either that or add pure cocao to the end of the boil.

 

[Cyclman]

Sounds like a good plan to me. Next Robust Porter, I am adding Grand Marnier soaked cocoa nibs.