cacao nibs

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cacao nibs

Postby jimmiec » Mon Aug 23, 2010 1:56 pm

I'm going to add some cacao nibs to a porter. I was curious if they will dissolve and I can age the beer with the cacao nibs in a keg or do I need to age it in a carboy and rack to a keg later?
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Postby redtail28 » Mon Aug 23, 2010 2:02 pm

dont know i would put it in the carboy.
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Postby yeastmeister » Mon Aug 23, 2010 3:32 pm

Put them in a bag in the keg and let them soak. The longer the soak, the more flavor and aroma comes out, up to the extraction limit. Mine has been in the keg for months, with no adverse affects noted. No idea if they dissolve or not yet, as I haven't opened the keg.
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Postby aleguy » Tue Aug 24, 2010 8:19 am

Yeasty disagrees with me, but if you drop a couple of vanilla beans in there, it will highlight the chocolate flavor better. It needs at least six weeks of aging to come through though.
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Postby jimmiec » Tue Aug 24, 2010 8:43 am

Which is good because hopefully I will not be able to touch it for at least a month. I better be on the boat for Sept.

I'm normally not much for restraining things in a bag but I'm going to give this method a try. When making tea, I don't even use a teabags or tea balls.
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Postby aleguy » Thu Aug 26, 2010 8:37 am

So THAT'S what that black stuff in your teeth is! :wink:
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