Cacao nib advice
I got some cacao nibs off amazon for a vanilla chocolate stout. Turns out I should have looked more closely at the options as the ones I bought include dark chocolate and a confectioners glaze.
Anyone ever use these candied ones? Would you expect any bad side effects besides a tad more fermentation from the sugar? Will the beer even be able to extract through the candy coating?
I plan to soak the vanilla and cacao in whiskey for 24-48 hrs to sanitize prior to adding it. I expect that would eat through the coating a bit.
Posted Apr 10, 2018, 11:59 PM UTC
16
if youre soaking it , that glaze will likely come off anyways.
Ive soaked cocoa and vanilla beans in whiskey (incredible tincture). I used mine as a dry hop type of addition and poured the whiskey tincture straight in. I think youll be ok.
edit: one more thing. the longer you soak those bad boys the better. and make sure that whiskey covers the vanilla beans/nibs entirely.
So if I’m planning on making an imperial stout within the next 2 to 18 months should I make my tincture now?
ha. not sure if youre giving me a hard time or not, but i think the 7-14 day range is what i had in mind. although i cant be for sure. ive never done more than a week. I shoulda been more specific., my bad.
Haha, I was only being somewhat facetious! I'm actually interested to know if letting a tincture steep for an extended period would be beneficial. What I mean is, I keep on planning to make a big fat imperial stout and always delay delay delay.
I was planning to rack my (currently) cold crashed stout onto the nib/vanilla/whiskey mix after 24-48 hrs of whiskey soaking, and then rack off to a serving keg 7 days later. I plan to include the whiskey. Do you know of any downsides to soaking the nibs in the beer in addition to the whiskey soak?
those nibs will clog your racking cane. so keep them in a hop bag or something. otherwise na. no problem.