So I'm making a chocolate stout, and I'm going to put 8 oz semi sweet chocolate into the secondary. I'm sterilizing the chocolate by soaking it in whiskey.
I'm thinking I shouldn't have to soak it for more than an hour or two for it to be sanitized. Would you all agree or should I soak it longer to kill any bacteria?
I'm thinking I shouldn't have to soak it for more than an hour or two for it to be sanitized. Would you all agree or should I soak it longer to kill any bacteria?