PB2 - To Sanitize or Not to Sanitize?

[Dannyboy87]

I've seen various other threads about using PB2 in brews, but nothing specifically about this. I have a porter that I added a container of PB2 to 5 min before flame out. This is the first time I've used it, and I tasted it after primary was complete - there's a tiny hint of peanut, but definitely not what I'm looking for.

My plan is to add two more containers of PB2 to the secondary. Here's my question: Do you all sanitize the powder or not before adding it to your brews? If so, what method do you use to sanitize?

Any feedback would be great.

Danny Boy

 

[Juno_Malone]

How would you sanitize it? Add to water and boil? Seems like that'd take a lot of water, given the amount of PB2 I've seen used in recipes. That being said, I just bottled a Peanut Butter stout yesterday, and I opted for adding ~2oz of Brewer's Best Peanut Butter Extract (available on Amazon) to the bottling bucket. I've heard really good things about the flavor it adds, so if you haven't already bought PB2 that might be an easier (and likely cheaper) alternative.

 

[Dannyboy87]

Did you take a sample from the bottling bucket? How much flavor did the extract add?

And I had the same worry about the PB2 sanitizing. It would probably take too much water to boil, but at the same time, I'm terrified of just putting it into the secondary.

 

[Dannyboy87]

Update: I just so happened to have ~1 gallon of the same porter recipe I am using to add the peanut butter flavor to already kegged and ready to drink. I ran to my local homebrew shop yesterday and picked up a bottle of the Brewer's Best Natural Peanut Butter Flavoring. Popped the keg open, added .8oz peanut butter flavoring, bled some C02 through the keg to remove any oxygen and swirled to mix it up.

End result: The initial few drinks are GREAT. Unfortunately, as you drink more and more of a glass, there's a very pronounced aftertaste that I can only describe as 'synthetic'.

I believe I'm back to the PB2 route.

 

[cgreene]

I just did a chocolate peanut butter porter. 8 gallon batch which I added 2lbs of the PB2 powder and 1lb of the chocolate PB2 powder to the boil with 10 minutes remaining. I then dry hopped with cocoa nibs. This came out amazing! Heavy chocolate on the nose with a solid peanut butter taste. This was 8 gallons due to the mass of sludge that's left in the bottom of the fermenter. Kegged just under 5 gallons of chocolate peanut butter goodness!!