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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

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...