I am making a chocolate + oat stout on the weekend and would like to add some additions (cacao nibs predominantly - toying with adding some rum soaked raisins). I do not however have a suitable secondary fermenter. Will adding these to the primary cause any issues and is there anything else I should consider? Cheers!

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 couple friends just brewed a batch of what is now a pale "stout". Current plans are to pull the yeast off about 7-10 days in and add vodka soaked cacao nibs, leaving them for the remainder of fermentation. About 24 hours before …

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 soaking them in vodka for ~2 weeks is ideal for a lot of reasons so that is the route I've gone. My question is- do you add in all of the soaked nibs + vodka? Or do you drain the vodka and only add …

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 them in vodka. My question is how long should I roast them and at what temperature? What I have are cracked nibs from a chocolatier here in Seattle, do they need to be soaked in vodka? Thanks in advance.

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 adding to a secondary. Is the worry that is solved by soaking in vodka taken care of by using Campden tablets? I already use Campden after putting my flavored cider mixes in the carboy and before I pitch the yeast.