2 ques regarding fermentation & repitching

[bazookazilla]

Oz, you seem to have a pretty deep wealth of knowledge, so this is kinda directed to you. But certainly not to you exclusively...I appreciate suggestions from anyone. I am going to rinse the yeast from the earlier mentioned batch again and brew the same porter recipe again but I want to add cacao nibs to it. "Chocolate Porter" is what I am aiming for. Would you (or anyone else) suggest adding them to the primary,keg or possibly a secondary?? How much cacao and for how long?

[Ozwald]

I've only used nibs a couple of times with mixed results. I'm not a huge chocolate fan so I find that the chocolaty flavors I can achieve by using the correct malts gives me what I like, although I've thought about going the cocoa powder route for a test batch.

IIRC, the best results I've had with nibs were in post-primary/secondary. I want to say about 4oz dry weight to 5gallons was in the neighborhood, but it's been a few years ago & I'm not looking at my notes, just off memory.

I'm sure there are a few others with more nib experience who'd chime in if this was in it's own thread - & I seem to remember a few nib threads on here already. I'd do a google search along the lines of 'Brewing Network Nibs' & see what pops up in the forum results first.