cacao nibs

Looking for some advice. I’ve got some cacao nibs that I’ve roasted, then steeped in vodka.

There is a ‘scum’ on the surface of the vodka. I could try skimming this off, but unsure about putting this a my last DJ of 10% stout. Last time I used cacao nibs I spoilt 25L of stout with an infection.

If I drain off the vodka, I’d have thought that I’ll lose much of the flavour.

Anyone?

Oil probably

Thanks for the info guys. I’m gonna taste the steeped vodka and gauge the taste to see if this is worthwhile.

I've had my best results just bunging the nibs in a hop bag after roasting (or now my fancy stainless strainer box) straight into the primary. You probably wouldn't notice the oils on the top then. We also used a couple of kilos of shredded coconut, roasted and dried with kitchen roll and that gives out a hundred times more oil. Still had a head on most of the bottles.

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