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'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 ...
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 ...
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 ...