Cocao nibs in a stout, is it possible to add at flameout rather than fermenter?

[deeve007]

I've had some oxidation issues with a couple of NEIPAs I've made, so along with staying away from that style until I get a better (closed) system in place, I also want to make a couple of beers that don't require me to open the fermenter at any stage prior to bottling.

First off the bat is a cream stout, and I want to add a little more chocolate flavour via cocao nibs, and while I know nost common method is to add into the fermenter after soaking in vodka or similar, I have read you can also add at flameout. Has anyone done this, and does it work well?

Cheers.

 

[DVCNick]

Never done it, but maybe you could add them at pitching time after the wort is cool and you are supposed to be oxygenating anyway?

 

[OG-wan Kenobi]

NEIPA is it's own animal when it comes to oxidation don't be afraid to add your nibs to a stout

 

[JimRausch]

Yes, I have added them during the boil, within the last 5 minutes. Worked well.

 

[verboten]

My cacao powder goes in the boil.

 

[Leezer]

I use cocoa nibs in a stout but haven't tried adding them to the boil, only the fermenter method. I have added Hershey's unflavored cocoa powder with 10 min left in boil, along with nibs in fermenter, and had nice results. But I think if you're careful about adding the nibs to the fermenter you'll be okay. When I add vodka soaked cocoa nibs to my stout I put them in a few hop socks with some glass beads for extra weight and tied shut with unflavored dental floss (everything sanitzed in starsan first). I then lower each bag gently into fermenter by holding the floss. I've had no oxidation issues.

 

[Alex4mula]

Done twice. Use a bag.

 

[deeve007]

Appreciate all the feedback guys. So looks like there's a range of ways to add 'em, and I can do so before going into the fermenter. I might try that, and then if I sample a tiny bit from the tap after a few days if it's not chocolate enough I can carefully add some more in the fermenter, if I must.

I have done without issues for a couple of sours I made, fruits into fermenter, so probably is just the NEIPA I'm having issues with, but after 2 of those in a row just a little hesitant, just want to make a good beer this time.

 

[Jag75]

I always soak my nibs along with some vanilla beans to make a tincture. I've used vodka but this last time I used bourbon and it was amazing.