Hello I am looking to brew Jamil chocolate hazelnut porter. An I notice the recipe call for cacao nibs to be added how does one go about adding them ?
I’ve steeped them in alcohol (bourbon or rum) then added everything either to a secondary, or to the primary when fermentation is starting to die down.
I’ve used them in the fermenter as Jim describes and also late in the boil.
I’ve had success with just adding straight up nibs in a bag to secondary.
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