Hoppy81 Posted January 26, 2019 Share Posted January 26, 2019 Hey all. Quick question, I'm going to put down a stout on Monday and want to use cacao nibs, what's the best way to add them....in the boil or as a dry hop 4-5 days before bottling. Cheers, Hoppy Link to comment Share on other sites More sharing options...
Hoppy81 Posted January 26, 2019 Author Share Posted January 26, 2019 Also frozen strawberries......what's the best way to add them to the FV, just tip them in 4-5 days beforehand ? Link to comment Share on other sites More sharing options...
Hoppy81 Posted February 2, 2019 Author Share Posted February 2, 2019 I didn't end up brewing this but would like to next brew day. Anyone have any suggestions? Cheers, Hoppy Link to comment Share on other sites More sharing options...
Beer Baron Posted February 2, 2019 Share Posted February 2, 2019 I’m adding cocao nibs to my stout on Monday. I’ll just open the packet and dump them straight in Link to comment Share on other sites More sharing options...
Hoppy81 Posted February 2, 2019 Author Share Posted February 2, 2019 (edited) 34 minutes ago, Beer Baron said: I’m adding cocao nibs to my stout on Monday. I’ll just open the packet and dump them straight in in the FV? if so at what stage? Cheers Edited February 2, 2019 by Hoppy81 Link to comment Share on other sites More sharing options...
Beer Baron Posted February 2, 2019 Share Posted February 2, 2019 Yeah straight into the fermenter and I’ll do it about 3-5 days before kegging 1 Link to comment Share on other sites More sharing options...
James Lao Posted January 2, 2020 Share Posted January 2, 2020 (edited) Hey BB, How did the Stout with Cacao nibs turn out? I am planning a stout and was thinking about adding cacao nibs Cheers James Edited January 2, 2020 by James Lao Correction Link to comment Share on other sites More sharing options...
Hoppy81 Posted January 2, 2020 Author Share Posted January 2, 2020 1 hour ago, James Lao said: Hey BB, How did the Stout with Cacao nibs turn out? I am planning a stout and was thinking about adding cacao nibs Cheers James Mine worked great mate. I put the cacao nibs in with 15 minutes left on the boil. The packet was 250g, i think next time I'll do 400g though 1 Link to comment Share on other sites More sharing options...
James Lao Posted January 2, 2020 Share Posted January 2, 2020 Do you crack them or just put them straight in whole ? I am doing extract / stove top boils etc, and was reading about steeping them in bourbon for a bit and pouring the liquid and nibs in like a dry hop..? Not sure how long to steep them for though..? Boiling could be an option as well. Like a late addition hop boil I suppose ..? Cheers James Link to comment Share on other sites More sharing options...
Hoppy81 Posted January 2, 2020 Author Share Posted January 2, 2020 Straight in whole mate. Yeah you can do it either way and i would be interested to taste the difference, I might try it the other way next time too. I'd steep them for a few days. 2 Link to comment Share on other sites More sharing options...
James Lao Posted January 2, 2020 Share Posted January 2, 2020 Cheers Hoppy, Thats a bloody nice looking stout by the way mate! Got me thirsty just looking at it! James 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted January 3, 2020 Author Share Posted January 3, 2020 11 hours ago, James Lao said: Cheers Hoppy, Thats a bloody nice looking stout by the way mate! Got me thirsty just looking at it! James The vanilla was very intense for the first few months but now it's aged 8 months it is sensational Link to comment Share on other sites More sharing options...
James Lao Posted January 4, 2020 Share Posted January 4, 2020 Were the cacao nibs from a homebrew store or just from a supermarket? Just looking at the ones from Woolies and it says they are 49% fat? Thought this would be bad for head retention etc? Is that why the brulosophy fella roasts his at 120 degC for 20 mins to get the oils out? Cheers James Link to comment Share on other sites More sharing options...
Hoppy81 Posted January 4, 2020 Author Share Posted January 4, 2020 3 minutes ago, James Lao said: Were the cacao nibs from a homebrew store or just from a supermarket? Just looking at the ones from Woolies and it says they are 49% fat? Thought this would be bad for head retention etc? Is that why the brulosophy fella roasts his at 120 degC for 20 mins to get the oils out? Cheers James Straight from Woolies mate, as you can see with the picture on the previous post, head retention was not an issue. 1 Link to comment Share on other sites More sharing options...
James Lao Posted January 4, 2020 Share Posted January 4, 2020 Cheers mate, off to Woolies it is then! LHBS charging double that for 100g. Double Chocolate Stout - here we come!! 2 Link to comment Share on other sites More sharing options...
Hoppy81 Posted January 4, 2020 Author Share Posted January 4, 2020 Yummmm Link to comment Share on other sites More sharing options...
James Lao Posted January 28, 2020 Share Posted January 28, 2020 So I have had the 250g of cacao nibs steeping in 250ml of Gentlemen Jacks, for 2 days now. Everything I have read on adding them this way (whisky and all), says to do it once fermentation has finished. I am at about 1.016 and was expecting to get to 1.012, if I add the whisky and nibs now will it shock/kill the yeast, before it has finished off the last bit of fermentation?? Or is alcohol only bad for yeast before it has ‘woken’ and started to actually make the alcohol? Like how you rehydrate yeast in water then wort but not beer etc? Dont want to ruin a good beer by jumping the gun with the whisky/cacao nibs tincture. Cheers James Link to comment Share on other sites More sharing options...
Hoppy81 Posted January 29, 2020 Author Share Posted January 29, 2020 My answer would be, it will be fine to tip it in now, 250ml diluted in 23+ litres won't make much difference. Link to comment Share on other sites More sharing options...
James Lao Posted January 29, 2020 Share Posted January 29, 2020 Thanks mate, I think you are right, from the looks of the nibs they have absorbed a fair bit of the bourbon anyway. Will throw them in tomorrow morning. Cheers James Link to comment Share on other sites More sharing options...
LC598 Posted January 30, 2020 Share Posted January 30, 2020 Hiya, I'm really liking the idea of a stout and adding cacao nibs. I'm new to all this and only done the coopers lager from the kit. If I was to use the coopers extract when and how would i add the cacao? Also did you add vanilla? Thanks Link to comment Share on other sites More sharing options...
Hoppy81 Posted January 30, 2020 Author Share Posted January 30, 2020 12 minutes ago, LC598 said: Hiya, I'm really liking the idea of a stout and adding cacao nibs. I'm new to all this and only done the coopers lager from the kit. If I was to use the coopers extract when and how would i add the cacao? Also did you add vanilla? Thanks Hi LC, You could boil them and add them to the fermenter at the same time of your extract or you could let them steep in vodka for a couple of days and add at the end of fermentation. I added 2 vanilla beans soaked in vodka for a few weeks at the end of fermentation and let it sit for a few days. Tastes sensational. 1 Link to comment Share on other sites More sharing options...
LC598 Posted January 30, 2020 Share Posted January 30, 2020 2 hours ago, Hoppy81 said: Hi LC, You could boil them and add them to the fermenter at the same time of your extract or you could let them steep in vodka for a couple of days and add at the end of fermentation. I added 2 vanilla beans soaked in vodka for a few weeks at the end of fermentation and let it sit for a few days. Tastes sensational. Great, thank you gonna have to give it a go I think. Sounds really good Link to comment Share on other sites More sharing options...
James Lao Posted January 30, 2020 Share Posted January 30, 2020 Dropped the nibs and bourbon into fermenter yesterday morning, the smell was amazing - like rum n raisin dark chocolate! Took a gravity sample later that day (still 1.016), and usually when I take a sample there is a bit of head in the beer that I de-gas. Usually about 30-40 pumps of the hydrometer and let it settle for about 10 minutes before reading the SG. But this time the gas bubbles on the head were heaps bigger and dissipated a lot quicker / easier. Hope this is not indicative of a head / lacing problem due to the oils in the nibs? Anyone else (Beer Baron?), who has dry nibbed have any head / lacing issues? Hoppy boiled his so this would have gotten rid of the oils? Spose I will find out in a couple of days after CC and fast carbing the keg. Cheers James 1 Link to comment Share on other sites More sharing options...
King Ruddager Posted April 23, 2020 Share Posted April 23, 2020 Any tips on roasting these little guys? I'm almost ready to add them to my do-over porter Link to comment Share on other sites More sharing options...
UncleStavvy Posted April 23, 2020 Share Posted April 23, 2020 https://www.diybeer.com/au/recipe/belgian-chocolate-stout.html?utm_campaign=83559_DIY Beer April&utm_medium=email&utm_source=Coopers Brewery Ltd&dm_i=4FT9,1SH3,1581UJ,5E8H,1 It's sparked my interest as well Link to comment Share on other sites More sharing options...
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