Ground spices in secondary fermenter

[SparkmanBrewing]

I can't get my hands on cocoa nips right now and I need to move my Bock to secondary fermenter. I have chocolate spices but it is grounded very finely. Could I add some of this into my secondary fermenter to get the same desired affects?
Maybe mix it with vodka?

 

[ewebb]

Why do you "Need" to move it to secondary? How long has it been in primary? Many beers can finish without ever going into secondary. Unless there is something else going on, you can probably wait long enough to find and prep the ingredients you really need.

I wouldn't use bakers coco (i assume that's what you have on hand) simply because of the amount of percipitate it can leave in the final product. I also dont think its as potent as nibs. Whole foods, groceries with organic/health isles (Nibs are a super food supposedly) or even amazon are good solutions for ingredients in absence/instead of LHBS.

Regardless of what you use, it should be sterilized before addition to secondary. Soaking in vodka works just fine. After a soak of 24 hours or so, feel free to pour the addition and the vodka into secondary so that you get any flavor leached out by the vodka.

 

[jro238]

+1 on why you *need* to move it now (there are, of course, good reasons). If the chocolate spice is like ground cocoa nibs (i.e. actually tastes good and chocolaty and not like processed cocoa powder) then I would soak in vodka for long enough to get the flavor (just taste it) then run through a coffee filter and add to beer. If the chocolate spice is really processed/doesn't have a great flavor then I would just wait to get some nibs.