Bourbon coffee chocolate help / experience

I would move the nibs and coffee to the keg.

 

I would definitely add the bourbon as well after soaking for maybe a week. No experience with coffee beans, but the nibs I would bag and taste the beer daily. I've found that the nib flavor will reach a peak but you want to move the beer off the nibs then or you risk getting some vegetal flavors.

 

You've gotten vegetal flavors from having beer on the nibs too long??

I'm curious now, as I've never heard of anyone saying that before..

 

I've put nibs in primary myself, and found it to help add to the chocolate bittersweet notes really well.

I've had beer on nibs for over 2 months and never noticed anything but a bunch of good chocolate notes.


Vanilla does amplify the chocolate, so go with that direction I'd say.

I'd add the nibs first, along with a tiny bit of bourbon. Do it to your taste, I'm not a fan of liquor in my beers though.

Once you have the chocolate, the coffee comes quick. I find a course crack of the beans, and one, maybe 2 days at room temp, the beer has all the coffee I want, and it taste really good. Once coffee is there, package.

 

I have. I've nibbed in the keg twice and the beer got some nice chocolate at first but then it changed to more nuttier/vegetal flavors over the course of a few months. This was at 40 degrees. I much prefer adding to primary/secondary and then transferring when the beer gets the right amount of chocolate flavor. Looking at my notes for my favorite iteration that was after 9 days for 4oz of nibs that had soaked in 8oz bourbon for 24 hours.

 

I assumed you did since you mentioned it. I was looking for other sources that claim the same, as I've never heard of that before. It could just be your tastes and or beer that made it seem like that. Several months is a long time, in the beer. I've got nibs that's have been soaking for over a year in bourbon. No veggies there.