Hello. I’m looking for some guidance in regards to the chocolate milk stout. This is the first brew that I have done with additions that occur post boil.
I currently only opt to rack to secondary for lagering and keep ales in the primary for the duration. Is there any reason that I should not add the cacao nibs to the primary?
Is it important for that fermentation to be 100% complete before adding the cacao? My current plan is to add about 2 weeks following pitch, assuming that the gravity is close to its expected endpoint.
I see that people have been soaking the nibs in vodka. Am I correct to assume that this is for sanitation purposes only?
If there are any other items that were found to be pertinent, they would be appreciated as well.
Thanks in advance.