Hello out there, I've been doing a lot of research about how long to leave the nibs in the fermenter of a stout I've got going. The recipe says 'taste every day and remove after 1 - 3 days'. However, reading forums online I've seen anything from 4-5 days to 2 weeks. I soaked them in bourbon along with a vanilla bean and put them into the fermenter in separate muslin bags. The two schools of thought seem to be: 1. After 4 days you won't get more, just more risk of infection. 2. If you don't leave them long enough, you won't get much flavor. What has your experience been? Thanks
In my experience, after about 5 days at room temp, what's left is fairly flavorless waxy lumps. I've also done 2-3 days for some beers and I think most of the flavor was extracted by then.
I'd imagine that the risk of infection of them being in there for a week is the same as if they're only in there for a day.
oh hell, ive had nibs in for 2 weeks with no infection and no pre soaking in spirits. I think 1 week is plenty but would not be concerned about infection unless the nibs you bough have issues.
