First Stout! Nib/Bourbon Question

[OppositeBearsBrew]

So, 3 weeks ago, I brewed a 5 gallon stout (extract brew). Everything went well. My brew partner and I wanted to add chocolate and bourbon flavours, so I picked up some cacao nibs and a bottle of the hard stuff.

I roasted 6oz of nibs at 300 for 15 minutes, put them in a tupperware, and added a cup (8oz) of bourbon. First off, the nibs have absorbed quite a bit in only a few hours. Should I add more bourbon? How long do I let this soak? Just dump the whole thing in a fermenter, then rack on top?

Sorry if this is amateur hour, but it's my first stout, and I really don't want to $@#% it up!

 

[pigroaster]

Relax. Add more bourbon until it has 1 inch on top. I crush up my nibs for more exposure to alcohol. Age 5-7 days. Shake it every day if you wish. Pour the result in a coffee filter and collect nectar in a plastic cup. Put cup in freezer overnight. Scrape off any fat/oils on top, save the rest of liquid in a bottle and add when you keg or bottle. I like to do it this way. You will have no head issues(when you pour a glass) this way and I believe you will extract the flavours that you desire. This is how I do it in my igloo in Canada. Merry White Christmas!

So, 3 weeks ago, I brewed a 5 gallon stout (extract brew). Everything went well. My brew partner and I wanted to add chocolate and bourbon flavours, so I picked up some cacao nibs and a bottle of the hard stuff.

I roasted 6oz of nibs at 300 for 15 minutes, put them in a tupperware, and added a cup (8oz) of bourbon. First off, the nibs have absorbed quite a bit in only a few hours. Should I add more bourbon? How long do I let this soak? Just dump the whole thing in a fermenter, then rack on top?

Sorry if this is amateur hour, but it's my first stout, and I really don't want to $@#% it up!

 

[OppositeBearsBrew]

Relax. Add more bourbon until it has 1 inch on top. I crush up my nibs for more exposure to alcohol. Age 5-7 days. Shake it every day if you wish. Pour the result in a coffee filter and collect nectar in a plastic cup. Put cup in freezer overnight. Scrape off any fat/oils on top, save the rest of liquid in a bottle and add when you keg or bottle. I like to do it this way. You will have no head issues(when you pour a glass) this way and I believe you will extract the flavours that you desire. This is how I do it in my igloo in Canada. Merry White Christmas!

Thank you for the response!

You live in the igloo around the corner next to Tim's?

Merry Christmas, fellow Canuck