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Thread: Pepper and Cocoa Nib Addition Technique

  1. #1
    Join Date
    Jun 2011
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    199

    Pepper and Cocoa Nib Addition Technique

    We are about to scale up a pilot recipe to the 20bbl system and wanted to see how people are adding chili peppers and nibs to a fermenter?

    We will be unitanking this batch until it is kegged off.

    We were going to add both nibs and peppers after crashing the yeast out and keeping them there until we get the flavor we are looking for (hopefully within a week).

    Any last minute advice for how to get them to circulate in the beer (we may recirc like we do for a dry hop if we are crunched for time) without plugging up any ports? We are assuming we will need to put them in a bag of some sort as they wont crash out like hops? Any last minute advice (deseed the peppers?, crush the nibs more? etc)


    Thanks!

    Brian

  2. #2
    Join Date
    Jun 2012
    Location
    Enumclaw, WA
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    We “sanitize” our nibs in vodka at about 1oz per lb. Bag them and secure so the bag doesn’t sink to the bottom. The sanitation process helps extract the flavor and aroma


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    Prost!
    Eric Brandjes
    Cole Street Brewery
    Enumclaw, WA

  3. #3
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    Jun 2011
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    Quote Originally Posted by Brandjes View Post
    We “sanitize” our nibs in vodka at about 1oz per lb. Bag them and secure so the bag doesn’t sink to the bottom. The sanitation process helps extract the flavor and aroma


    Sent from my iPad using Tapatalk
    Do you secure before filling the fermenter or do you somehow do it after? The only idea we had was a fishing line type setup that suspended the bag from the dry hop port and hopefully the string isn't enough to cause a pressure leak or air ingress...

  4. #4
    Join Date
    Jun 2012
    Location
    Enumclaw, WA
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    Our fermenters are little (4bbl) but we have a 3 or 4” port on top and a cap that has a ring welded to the inside. Tie it off with appropriate length nylon line, sanitized of course.
    We add our nibs at 6 days in, same as dry hop. We don’t recirc. Again... smaller tank, but we get good results


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    Eric Brandjes
    Cole Street Brewery
    Enumclaw, WA

  5. #5
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    Jun 2011
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    Are the nibs heavy enough to sink themselves in fermentation temp beer?

  6. #6
    Join Date
    Apr 2016
    Location
    San Diego, CA
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    Place in a bag in a brink and flush beer back and forth between the tank and brink over a couple days. Should do it


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  7. #7
    Join Date
    Mar 2011
    Location
    Nashville, TN
    Posts
    119

    liquid cacao

    we tried nibs and didn't get a lot of flavor. then we got a liquid cacao product that was pretty awesome.

    it's just water and nib powder in solution.

    good luck
    Scott Swygert
    Founder - Honky Tonk Brewing Co.

  8. #8
    Join Date
    Nov 2002
    Location
    Polson, Montana, USA
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    Quote Originally Posted by Swags View Post
    we tried nibs and didn't get a lot of flavor. then we got a liquid cacao product that was pretty awesome.

    it's just water and nib powder in solution.

    good luck
    I had really good results using the liquid Cocao product. Just added to the brite tank and carbonated. Easy peasy lemon squeezy!

    Prost!
    Dave
    Glacier Brewing Company
    406-883-2595
    glacierbrewing@bresnan.net

    "who said what now?"

  9. #9
    Join Date
    Jun 2011
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    199
    Quote Originally Posted by GlacierBrewing View Post
    I had really good results using the liquid Cocao product. Just added to the brite tank and carbonated. Easy peasy lemon squeezy!

    Prost!
    Dave

    If you are happy with your source/vendor do you mind sharing? Was it trial and error with the dosing or did they provide a good baseline to start with?

    Thanks!

    Brian

  10. #10
    Join Date
    Nov 2002
    Location
    Polson, Montana, USA
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    Quote Originally Posted by briangaylor View Post
    If you are happy with your source/vendor do you mind sharing? Was it trial and error with the dosing or did they provide a good baseline to start with?

    Thanks!

    Brian
    Sure Brian,
    The company and product are called Cholaca, https://cholaca.com. They provide pretty good direction on dosing. My customers all really like this beer. 👍

    Prost!
    Dave
    Glacier Brewing Company
    406-883-2595
    glacierbrewing@bresnan.net

    "who said what now?"

  11. #11
    Join Date
    Oct 2013
    Location
    Cincinnati, OH
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    348
    Quote Originally Posted by Brandjes View Post
    We “sanitize” our nibs in vodka at about 1oz per lb. Bag them and secure so the bag doesn’t sink to the bottom. The sanitation process helps extract the flavor and aroma
    Just as a heads up, Vodka is not really a great sanitizer. It will probably reduce the amount of bacteria or organisms to a degree, but alcohol really needs to be 60% or higher to be considered an effective sanitizer in most cases. So anything over 120 proof would be much better. However, Vodka is quite effective at extracting flavors. I have done it with whisky with good flavor results but the same is true. It is only 80 proof or 40%. Grain alcohol or 70% ethanol would probably be better choices. Here is a good link with info on disinfecting with some common chemicals.

    https://www.cdc.gov/infectioncontrol.../chemical.html

    I have used the nibs with good results in general, but would opt to try the liquid cacao over nibs. Nibs will sink in the beer. We hung our additives (nibs, coconut, oak chips, ect) in the fermenters by a nylon string and nylon bags in the past, through the dry hop ports. If you use a thin enough string and lay it over the gasket, it should seal fine. We spund tanks, so they were able to hold pressure. Of course it is even easier when you have the welded loop as Brandjes said.

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