I recently tried a "White Stout" at Track 7 brewery in Sacramento, CA. It completely hit me off guard when I saw the color of it and tasted coffee and chocolate. Trying to replicate, my brother and a ...
I'm hoping to get some confirmation on what is probably a stupid question. I'm getting ready to rack a chocolate coffee milk stout and am going to be using nibs for the first time. I understand ...
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 ...
I know that adding Campden kills yeasts. But I read recipes for beers that talk about soaking additional flavoring agents (like coffee beans and chocolate nibs) in vodka to disinfect them, before ...