I was just trying to see when you guys prefer to add your cacao nibs for a stout? Mash? Start of boil? Last 10 min? Secondary? The only time I have used nibs I put them in secondary for about a week and the results were ok, but Ive I have also seen some people add them the last 10minutes of the boil. For those of you who have done it both ways, what way did you prefer better and why?
I've done the equivalent of 7 oz of cocoa nibs for a 5 gallon batch into the primary fermenter at terminal gravity. The flavor is definitely present and pretty balanced, but if you are looking for a wow factor, I'd go a little higher.
Yeah, I usually add in primary. Make sure you toast them before adding (if they're not already toasted).
Ditto on the nibs being roasted, not raw. I also add them to the fermenter, roughly after FG, in a vodka tincture. I dump the whole thing in and let it sit for a week before packaging. https://shop.scharffenberger.com/10...BNIBS&c=ScharffenBerger@Chocolate@Baking@Home
