I've been contemplating a chocolate cherry mead. I was intending on using cocoa nibs in secondary. I see lots of differing opinions on what kind of cocoa to use (nibs vs. powder) and when. It looks like a gold medal winner in last year's NHC went with both.
Are there trade offs to which are used? Does one settle better, does one provide more flavor per ounce? If using nibs, roasted or not? There doesn't seem to be a concensus.
Sent from my SM-T713 using Tapatalk