Leave cocoa nibs during fermentation

[dude1]

I have a recipe for a Russian Imperial Stout that calls for some cocoa nibs at flameout.
I'm just wondering if I'd better filter them out when transferring to fermenter or not.
Thanks

 

[VikeMan]

If you leave them in during fermentation, you'll get more cacao flavor, but also more fat. Nibs are about 50% fat. Whether the tradeoff would be worth it to you might depend on how much nibs you used in the first place and how much flavor you're looking for.

 

[day_trippr]

Exposing the nibs to flame-out wort is going to pull WAY more fat and flavor/aroma characters out of the nibs than dumping them into a fermenter and leaving them there 'til the end. Unfortunately, a lot of that extracted character will also be scrubbed before packaging...

Cheers!

 

[odie]

I always put my nibs in the fermenter.

Cocoa powder in the boil near or at flameout is what I usually do.