Cacco Nibs

Discussion in 'Homebrewing' started by TooHopTooHandle, May 11, 2018.

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  1. TooHopTooHandle

    TooHopTooHandle Initiate (0) Dec 20, 2016 New York

    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?
  2. TheHumanTorch

    TheHumanTorch Initiate (47) Jul 19, 2013 Connecticut

    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.
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  3. deadwolfbones

    deadwolfbones Devotee (454) Jun 21, 2014 Oregon

    Yeah, I usually add in primary. Make sure you toast them before adding (if they're not already toasted).
  4. GormBrewhouse

    GormBrewhouse Zealot (536) Jun 24, 2015 Vermont

    Secondary for a week. Old school rules
    AleInAPale and TooHopTooHandle like this.
  5. StupidlyBrave

    StupidlyBrave Initiate (74) Jan 2, 2009 Pennsylvania

  6. Prep8611

    Prep8611 Disciple (300) Aug 22, 2014 New Jersey

    1 week primary
  7. Kraz

    Kraz Disciple (350) Feb 12, 2018 Indiana
    Society Trader

    I've always done secondary because I normally let my stouts chill for awhile.

    Never tried primary
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