I am ready to condition a 5 gallon batch of oatmeal stout on 6 vanilla beans, 4-8oz organic cacao nibs, and 3 lbs of organic unsweetened coconut.
I scraped the vanilla beans tonight and have the inside stuff and carcasses soaking in just enough bourbon to barely cover them.
For cacao nibs I'm torn between soaking them in bourbon too, or just baking for 20-30 minutes before adding them to the fermenter. I obviously want to avoid making my stout taste like bourbon so I'm hesitant on giving them a soak like I am the vanilla beans.
For the coconut, I plan to toast slightly on paper towels, dab off all oil, and put them in.
All additions are going in commando. My fermenter has a screened floating dip tube and I will closed transfer the goodness to a keg when the additions get done with their business.
Any suggestions from those with experience is appreciated.
I scraped the vanilla beans tonight and have the inside stuff and carcasses soaking in just enough bourbon to barely cover them.
For cacao nibs I'm torn between soaking them in bourbon too, or just baking for 20-30 minutes before adding them to the fermenter. I obviously want to avoid making my stout taste like bourbon so I'm hesitant on giving them a soak like I am the vanilla beans.
For the coconut, I plan to toast slightly on paper towels, dab off all oil, and put them in.
All additions are going in commando. My fermenter has a screened floating dip tube and I will closed transfer the goodness to a keg when the additions get done with their business.
Any suggestions from those with experience is appreciated.
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