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cacao nibs

PostPosted: Mon Aug 23, 2010 1:56 pm
by jimmiec
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?

PostPosted: Mon Aug 23, 2010 2:02 pm
by redtail28
dont know i would put it in the carboy.

PostPosted: Mon Aug 23, 2010 3:32 pm
by yeastmeister
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.

PostPosted: Tue Aug 24, 2010 8:19 am
by aleguy
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.

PostPosted: Tue Aug 24, 2010 8:43 am
by jimmiec
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.

PostPosted: Thu Aug 26, 2010 8:37 am
by aleguy
So THAT'S what that black stuff in your teeth is! :wink: