[cempt1]

I have brewed this recipe before and it was fantastic.  Planning on brewing it again this weekend and have some cacao nibs on hand that I thought about adding to secondary for a chocolate oatmeal stout.  I have also considered a vanilla bean in secondary to make it a chocolate oatmeal cookie stout.  Any thoughts?

http://www.homebrewersassociation.org/homebrew-recipe/robs-oatmeal-stout-2/

[Vogt52]

I've brewed a stout with a ton of adjuncts before and it always turns out great. Go for both the vanilla beans and the chocolate. I've also had success with 6oz of baker's chocolate at flameout. Coffee is also great.

[kgs]

Belated concurrence on vanilla and chocolate. The last time I used cacao nibs I soaked them in bourbon for several days and then used the bourbon, plus added cold extract of freshly-ground local French Roast coffee. It all worked great. Shoot for a creamy mouthfeel (lots of oats, don't mash too low). Really good with ice cream.

[Steve Ruch]

Anyone try the cocoa nibs candi syrup that Morebeer sells?
I recently got the tart cherry syrup that I plan to use in a sweet stout next week.