chocolate stout - extract vs liquer

[mendozer]

I've read about using cacao nibs at flameout, chocolate extract at racking, chocolate liquer before kegging, etc

What's the best choice here? I have nibs but I know not to boil them long. I want a sweet choco stout (think samuel smith organic choco stout).

liquer best choice?

 

[Xtynct]

I just racked my Chocolate Milk Stout to secondary yesterday. I took the advice to soak the cacao nibs in vodka for two weeks. then I added everything (nibs in a mesh bag) to secondary.

 

[mendozer]

why vodka besides sterilization?

 

[Ygg]

Because you can extract flavor and other volatile oils through two methods, heat and alcohol. When we add things in the boil, we extract with heat, when we make a tincture to add in secondary (which is what the vodka/cacao nibs mixture is), we're making an alcohol extraction.

 

[mendozer]

oh so how much vodka for the cacao? and did you add the vodka with it?

Making this alcoholic tincture is like using chocolate extract then