ObsidianJester
Well-Known Member
I did some picking about the interwebs and was not able to find a whole lot of Yes this is what I've done with cocoa nibs out there for taste profile differences.
The proposal I have is to use some Cocoa Nibs in a Oat meal stout.
The question is when would be best?
I've seen suggestions to put it in the grains before I mill them and grind it all up and mash.
I've seen adding them to the mash.
I've also seen adding them directly to the boil.
I have seen adding them to the primary both pre and post fermentation.
And of course I've seen adding them to the secondary or to the primary much like a dry hop is done.
From what I've been able to find out is that adding this to the secondary or post fermentation gives a more subtle flavor than adding it to the mash/boil.
I'm curious as to who may have done things both ways. What have your experiences been?
Bonus points for how much you used!
The proposal I have is to use some Cocoa Nibs in a Oat meal stout.
The question is when would be best?
I've seen suggestions to put it in the grains before I mill them and grind it all up and mash.
I've seen adding them to the mash.
I've also seen adding them directly to the boil.
I have seen adding them to the primary both pre and post fermentation.
And of course I've seen adding them to the secondary or to the primary much like a dry hop is done.
From what I've been able to find out is that adding this to the secondary or post fermentation gives a more subtle flavor than adding it to the mash/boil.
I'm curious as to who may have done things both ways. What have your experiences been?
Bonus points for how much you used!