Here recently I tried Sam Adams Chocolate Bock, and immediately wanted to make a 5 gallon batch. I'm new to home brewing, and have only brewed one extract kit so far. (Still waiting for them to age/condition in the bottles.)
My LHBS doesn't have a chocolate bock kit, but they told me that I could just get the True Brew American Bock, and then put a package of cacao nibs in the fermenter with the wort. (I think it's either a 6oz or 8oz package of nibs)
They said to add half of the nibs to my wort, during the last 1 minute of my boil. Then add the rest of the nibs into the primary fermenter.
Here are my questions:
1. Do I need to sanitize the cacao nibs, and if so what is the best way? I've seen people mention that they soak the nibs in Vodka for 24 hours before brewing. Is this the best way?
2. How do I get the maximum amount of chocolate taste in my brew?
My LHBS doesn't have a chocolate bock kit, but they told me that I could just get the True Brew American Bock, and then put a package of cacao nibs in the fermenter with the wort. (I think it's either a 6oz or 8oz package of nibs)
They said to add half of the nibs to my wort, during the last 1 minute of my boil. Then add the rest of the nibs into the primary fermenter.
Here are my questions:
1. Do I need to sanitize the cacao nibs, and if so what is the best way? I've seen people mention that they soak the nibs in Vodka for 24 hours before brewing. Is this the best way?
2. How do I get the maximum amount of chocolate taste in my brew?