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6

Campden doesn't kill cultured yeast, at least not at the levels you'd want to use it at without significantly hindering the flavor and aroma of your beer. The problem with using Campden (Potassium Metabisulfite) is that it adds significant levels of free and bound SO2 to your beer. This will cause your beer to smell and taste like sulfur. Wine is ...


3

For most spices and nuts, you roast them just until they become aromatic. When I roast almonds I do them in the oven at 350F for 5-10 minutes, and then let them cool. Remember that dry things like that will maintain their heat for a good long while, and they will continue cooking (carry-over) for a few minutes after you remove them from the heat. ...


2

I did a coffee imperial stout that I use nibs in secondary. I did not roast them but I don't know how much the ones you have will differ from mine. These are the ones that I used. http://www.surlatable.com/product/PRO-24981/Scharffen-Berger-Cacao-Nibs The flavor after about 3 weeks in bottles was more of a bitter, unsweetened, dark, 100% cocoa flavor more ...



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