Chili's, Cocoa nibs, cinnamon, oh my!

[Javaslinger]

I'm going to be informing a Stout with some Cocoa nibs, cinnamon stick, vanilla bean and an Ancho chili.

Do I need to sanitize them in some fashion?
Should I crush the dried chili? Remove the seeds?
Should I rack to a secondary for this or am I good just adding to the primary after fermentation its slowed (about 7-10 days)?

Thanks!

 

[brandonlovesbeer]

The typical way to do it (which also helps in extracting some flavor elements) is to soak it in a small amount of vodka.
Then just add everything to the beer. 2ndary is where I would add it because if you add it during primary, the Flavors and aromas will be gassed out the airlock.

 

[crunch1224]

I am doing a rum soaked vanilla cinnamon oatmeal raisin stout, and its been 2 weeks so far in the primary. I soaked the raisins over night in 4oz of Captain Morgan rum and added them to the boil at the 5 minute mark. I transferred the raisins from the boil into the primary and at about 7 days from bottling I will add the rum soaked vanilla beans and cinnamon. The vanilla beans and cinnamon will be soaked in 4oz of Captain Morgan the night before I add them. I am going to split the Vanilla beans down the center and cut them up in 1 inch chunks.

Sorry almost forgot, yes you need to wash the dried chilies with some water to knock the dust off. I make hot sauce as well as brew and I would re hydrate the chilies with hot water or vodka before adding. You can keep the seeds in or out its up to you. The seeds add bitterness and more heat.

 

[triethylborane]

I purée chilis in a food processor then add vodka to sanitize. The surface area increases so more flavor is imparted and the purée drops to the bottom of the fermenter so particles aren't an issue. You can combine the cinnamon and vanilla in the food processor but omit the nibs.

Definitely rack to secondary before adding. This sounds like a Mexican cake porter/stout which is a favorite of mine.

 

[Morrey]

The suggestions you are getting to make tinctures is great advice for sure. I put cocoa nibs on a cookie sheet and toast/roast/bake them in the oven until they become fragrant like brownies baking. Once cooled, I submerge them in vodka to begin the tincture. Toasting makes a world of difference in the flavors.

 

[crunch1224]

When using dried chilies for hot sauces, I toast them lightly on a hot skillet. Get a skillet nice and hot then add your chilies, press down on them with a spatula for a few seconds till you see a lil puff of smoke. This brings out more rich flavors.