Well, I got my Chocolate Milk Stout from Northern Brewer brewed on Sunday 12/2. Everything went flawless with the brew process, and yeast was pitched at perfect temperature.
My question now is concerning the Cacao nibs that will go into secondary fermentation.
I have seen some people on here mention that they soaked their nibs in VODKA for 3 days before adding them to secondary?
Is this advisable? What are the benefits and/or risks involved? Does it raise the ABV a little bit? Because I would like to do that if possible, because this is a relatively low point stout (ranked at around 5.4-5.6% ABV).
Also, when the nibs are done soaking, do you put JUST THE NIBS into secondary? Or do you poor all of it, both the nibs AND the vodka into secondary?
Thanks for any and all advice.
My question now is concerning the Cacao nibs that will go into secondary fermentation.
I have seen some people on here mention that they soaked their nibs in VODKA for 3 days before adding them to secondary?
Is this advisable? What are the benefits and/or risks involved? Does it raise the ABV a little bit? Because I would like to do that if possible, because this is a relatively low point stout (ranked at around 5.4-5.6% ABV).
Also, when the nibs are done soaking, do you put JUST THE NIBS into secondary? Or do you poor all of it, both the nibs AND the vodka into secondary?
Thanks for any and all advice.