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Secondary additions - sanitation questions

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twodogbrew69:
Hello all - I am going to add hazelnuts and cacao nibs to a stout's secondary and wanted to know if I should do anything to them in the way of sanitation first before adding them?  I don't really want to boil them at all, but don't want to infect my beer either.  Any and all help please!  Thanks!

 ???

denny:
I've used nibs without sanitizing them and there were no problems.  Don't know about hazelnuts.  I think I'd be inclined to use hazelnut extract instead.  It would be much easier to control the flavor addition from it and you wouldn't have to worry about oils from the nuts.

tschmidlin:
Generally the low pH and alcohol % will inhibit microbes, but don't throw in anything that is obviously moldy or otherwise nasty.

Denny makes a good point about the hazelnuts, but if you do them straight you might want to toast them a bit.  I'd be more likely to toast them and soak them in alcohol for a while, then dose when packaging.

Let us know how it goes.

twodogbrew69:
I thought about using the extract but after a miserable experience using cherry extract before, I did not want to venture back towards that area.  I was going to crush the nuts and nibs a bit before adding to the fermentor.  Toasting might be a good idea too.

denny:

--- Quote from: twodogbrew69 on October 08, 2010, 09:46:19 AM ---I thought about using the extract but after a miserable experience using cherry extract before, I did not want to venture back towards that area.  I was going to crush the nuts and nibs a bit before adding to the fermentor.  Toasting might be a good idea too.

--- End quote ---

Keep in mind that Rogue makes a killer hazelnut beer, and they use extract. 

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