Cocoa nibs and coconut added to milk stout.

[menace2sobriety]

I am gonna add cocoa nibs and coconut to my beer in the secondary it's just about done and I was just gonna toast the coconut then freeze the nibs and toasted coconut before adding to fermenter. Is there a better way to do this? Like soaking in vodka or what anything? I looked around the forum but didn't see anything, so maybe this could be a good subject to talk about anyways? Thanks. Cheers!

[donchiquon]

I toasted the nibs in the oven until I they smelled like brownies and then pitched them straight in. Got a moderate chocolate taste, but not overwhelming. I used 100g in a 6 gallon batch.

[menace2sobriety]

How did that turn out?

[brewinhard]

I toasted the nibs in the oven until I they smelled like brownies and then pitched them straight in. Got a moderate chocolate taste, but not overwhelming. I used 100g in a 6 gallon batch.

Yum. That sounds delicious!

[donchiquon]

How did that turn out?

It was a great beer. I still have about half a keg left which I'm saving for when the winter comes.

It took about 8-13 weeks to properly condition as it was pretty tar-like when it was young. Now it is mellow but complex with a blend of initial caramel leading to dark roasted flavours with the coffee and chocolate in the background.

Definitely a half-pint after dinner beer!