film on steeped cocoa nibs

roadhouse1387 · Sep 12, 2015

Hi Guys,

I have some cocoa nibs steeping in some burbon which i plan to add to my coopers stout which has been fermenting for a week now.

The nibs have been steeping for only a few hours and already i can see there is 'film' forming on top of the bourbon. I think this may be cocoa fat/butter which has separated from the nibs?

I had read that the method here is to steep the nibs for a few days then to add them to the primary/secondary. The thing is there seems to be a lot of conflicting information about the method of adding.

do i.....

1; put the nibs only into a muslin/grain type bag and suspend in the primary (i dont use a secondary) for a couple of weeks before bottling/kegging ?

2; just tip the lot in the primary, leave for a couple of weeks then bottle//keg as usual ?

3; throw the nibs away and tip the chocolate infused solution into the primary the bottle/keg after a couple of weeks. ?

finally, how do i make sure this stuff on the top (cocoa butter ??) doesn't end up in my beer ? or would it not matter such a small amount in 23 ltrs of brew ?
or is it nothing to worry about ?

Cheers

ManseMasher · Sep 12, 2015

http://www.maltosefalcons.com/tech/cacao-nib-extract-drew-way

This guy recommends remove the nibs, then putting the liquid in the freezer overnight. This solidifies the butter, which can then be scraped off. He then just uses the liquid.

MyQul · Sep 12, 2015

When I read the title I thought the post was going to be about some sort of youtube movie about cocoa nib production :lol:

DoctorMick · Sep 13, 2015

Not sure about adding the nibs but I'd definitely remove the fat, it would probably destroy any head and alter the mouhtfeel.

roadhouse1387 · Sep 19, 2015

Thanks for the help guys, sorry its taken me a little while to get back on here. I think i will try the process outlined in that link Manesmasher.

i will let you know how i get on. Thanks again guys

Cheers