Hi,
I'm planning to use some cacao nibs into my stout. I've planned adding them in secondary.
How do you guys use them? Do you simply toss them into the beer at fermentation temperature? Is there any infection risk doing it? What's your experience?
I've heard people soaking the cacao nibs into rum to avoid any infection risk...
As always, thank you for your help!
I'm planning to use some cacao nibs into my stout. I've planned adding them in secondary.
How do you guys use them? Do you simply toss them into the beer at fermentation temperature? Is there any infection risk doing it? What's your experience?
I've heard people soaking the cacao nibs into rum to avoid any infection risk...
As always, thank you for your help!
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