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I’ve heard great things about the inkbird and it’s the one thing that I’m missing from my setup. Would love one!! 🤞🏼

Super keen to get my hands on this 🤞🏼

Thanks mate. I gave them a light roasting and a lot of the aromatics came to life - the whole kitchen smelled like chocolate! I think soaked them in whisky for 24hrs and then put them in the primary. mill leave them for a week and then bottle. So far it’s tasting great - definitely getting...

It’s an oatmeal stout. I’m planning to give it a bit of a boost with cold brew coffee and cacao nibs.

Thanks. This sounds perfect!

Cheers! I think I’ll give them a light roast and then steep in some whisky to add an extra dimension.

Haha. Good enough reason for me! How many gm/L do you use to put in the beer?

Have you had any experience in roasting the cacao nibs? Or is boiling the best way to go?

This sounds amazing! I think I might have to do a whisky soak. That’ll add a bit of kick to the stout 👌🏼 Do you know whether the nibs can be used without roasting?

Has anyone used cacao nibs in their stout? I’m thinking of adding them to the end of primary fermentation OR just before racking and bottling. Just not sure about the process. Any success stories out there? cheers

Great point. I'm a huge coffee fanatic - especially filter coffee. So I can understand the importance of finding the right brew for the job and avoiding those unwanted astringent notes. As for the cacao nibs, I've got some sitting in the cupboard which are still fresh so I'll give them a boil...

Thanks for the advice. I’ve done a lot of reading and I think that this is the way to go! Cold brew sounds like it will impart the most flavour. The boiling of cacao nibs also sounds like a good idea! Cheers mate

Awesome mate. Thanks for the suggestion! I’ll check out the link and see what I can find. Cheers

Hey guys, I’m planning to brew up a Fergs oatmeal stout this weekend, using a wort kit (from Grain & Grape). I wanted to add coffee beans and cacao nibs to the brew. But wasn’t sure how to add them? At what stage and whether they should be added directly into the fermenter? I’m leaning towards...