Cocoa Nibs - add at start of fermentation?

[RustyHorn]

What would be the problem if I added cocoa nibs to my wort at the start of fermentation? I ask because I've never seen it suggested but I'd prefer to do it this way. I never open the fermenter once it's finished for oxidation reasons (bottling being the only time).

 

[day_trippr]

If there's a problem it's with CO2 scrubbing out the cocoa character...

Cheers!

 

[mongoose33]

If there's a problem it's with CO2 scrubbing out the cocoa character...

Cheers!

But on the positive side, I'll bet the area in which the fermenter is kept would smell great!

 

[NeilMac]

I would grind them down to rough coffee size.

 

[RustyHorn]

I'll probably just try it then; see what happens. I'm not actually looking for a mega chocolate character anyway. It's actually for a coffee stout.

 

[mongoose33]

I'll probably just try it then; see what happens. I'm not actually looking for a mega chocolate character anyway. It's actually for a coffee stout.

You *will* lose some of that chocolate character to outgassing of the CO2. But all of it? Unlikely.

Makes me wonder if to combat that you can simply put more in at the outset, knowing you'll lose some of it, but by adding more than you'd need if done after fermentation, you'd still end up with enough.

If I were going to try this, I'd put in 1.5x as much as normally you would, and see where it takes you.

 

[OpenSights]

I’m getting ready to make my Christmas beer. Chocolate covered cherry stout.

Last year I added the nibs to primary and no secondary. I soaked the nibs in vodka for about a week, added the nibs without the vodka. One package gave it a decent, but not over powering. For the cherry I started with frozen, but was way under flavored. I adjusted it with a tart cherry concentrate.

This year I’m soaking the nibs in Jim Bean vanilla and added 1/2 a package of whiskey barrel chips.

Hope this helps, just remember, I’m still a novice.

 

[isomerization]

I’m getting ready to make my Christmas beer. Chocolate covered cherry stout.

Last year I added the nibs to primary and no secondary. I soaked the nibs in vodka for about a week, added the nibs without the vodka. One package gave it a decent, but not over powering. For the cherry I started with frozen, but was way under flavored. I adjusted it with a tart cherry concentrate.

This year I’m soaking the nibs in Jim Bean vanilla and added 1/2 a package of whiskey barrel chips.

Hope this helps, just remember, I’m still a novice.

Why wouldn’t you add the vodka? Think of all the flavor you lost!

I prefer the tincture route added at bottling or kegging. Just make the tincture on brew day and you should be good to go. I’m not aware of a tincture “going too long” either, for example homemade vanilla extract can go for years.

 

[OpenSights]

Why wouldn’t you add the vodka? Think of all the flavor you lost!

I prefer the tincture route added at bottling or kegging. Just make the tincture on brew day and you should be good to go. I’m not aware of a tincture “going too long” either, for example homemade vanilla extract can go for years.

Stupid reason, brain fart. Found it in the back of the fridge a few weeks after kegging. By that time I adjust the cherry and was happy. It did make a nice surprise martini for the wife! As much as I love White Russians, vodka makes me stupid, so I avoid it. Whiskey I can handle.

 

[Jag75]

I just did a choc milk stout about 4 weeks ago. I used cocoa nibs and vanilla beans . Put them in a Mason jar and poured vodka over them and let it sit for about 7 days . I put it all in the secondary. I barely opened the lid and tossed it in. I let it go for another 16 days . It turned out fantastic. Have it hooked up to nitro blend . I just followed the recipe I found on the net

 

[isomerization]

More info regarding tinctures: https://beerandbrewing.com/using-tinctures-to-add-flavors-to-beer

TLR, faster extraction, sanitization, no solids into your beer and (optional) dosing control at packaging