Tagged Questions
4
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How long do I roast chocolate nibs to use in cider?
Read several posts about chocolate stouts and it seems that using nibs as a secondary flavoring without adding to the boil is the consensus. Roasting them first has been suggested, as well as soaking ...
4
votes
3answers
255 views
Post-Secondary Fermentation
I've heard mentions of people using tertiary, quaternary, quinary, etc fermentations. Does this really provide any significant benefit beyond secondary?
