Off Flavours after adding Cacow Nibs to Secondary

[Bedford_Brew]

Hi,

This is my first time posting on here and I would extremely grateful for any help that anyone can offer me.

I have recently brewed a stout from a beer making Kit. After a week in Primary, I moved it onto Secondary for the same amount of time. Whilst in secondary, I added cacow nibs to try and get a chocolaty flavour. Before adding the nibs, I roasted them for 15 minutes as I read this acts as a way to sanitise and also bring out the flavours of chocolate. However, they did smell a little bit burnt when I brought them out. Nonetheless, I added them to the secondary for the full week. I removed them yesterday and racked to my bottling bucket.

I was wondering if these flavours are likely to settle down by either: 1) bottling and leaving to age. or 2) placing back into the secondary fermenter and leaving a while longer.

Or is my batch simply ruined?

Any help would be greatly appreciated.

Thanks :)

 

[Clint]

Is it just a burnt flavour? I boiled mine before adding to a stout,they gave a lovely dark chocolate flavour.

 

[Bedford_Brew]

Is it just a burnt flavour? I boiled mine before adding to a stout,they gave a lovely dark chocolate flavour.

Yeah, its kind of like a burnt coffee flavour and aroma

 

[Clint]

Hmmm...it may mellow out,it may not. You'll have to wait and see. Sorry it's not much help to you but waiting is standard practice if you're unsure if a brew and it's definitely not infected.

 

[Bedford_Brew]

Hmmm...it may mellow out,it may not. You'll have to wait and see. Sorry it's not much help to you but waiting is standard practice if you're unsure if a brew and it's definitely not infected.

Thank you for your help! I'm thinking I will bottle it anyway and leave it for a couple of months to age. Don't think it will do any good putting it back into the carboy