Golbock
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- Apr 9, 2013
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Hey Guys, I just brewed a Milk Stout, now my recipe in particular does not call for cocao nibs but i've seen online that people will put them in their secondary fermenter and rack on top of them.
I was thinking of doing this just to give it a bit of a hint of chocolate.
From what I gathered I would use about 4 oz of cocao nibs, (possibly soaked in vodka/rum to sanitize??) After 2 weeks I would rack ontop of the nibs and leave for another week before bottling?
Any suggestions or input from the more experienced brewers who have done things like this. Thanks!
I was thinking of doing this just to give it a bit of a hint of chocolate.
From what I gathered I would use about 4 oz of cocao nibs, (possibly soaked in vodka/rum to sanitize??) After 2 weeks I would rack ontop of the nibs and leave for another week before bottling?
Any suggestions or input from the more experienced brewers who have done things like this. Thanks!