Brewing a chocolate porter right now. It's been about 10 days since it stopped fermenting. I'm using cocoa powder and I am going to transfer to a secondary carboy. Should I wait as long as possible before transferring to the secondary? First time using chocolate in a beer. Also, the recipe im going off of is actually for a chocolate hazelnut beer. Has anyone tried this before? The recipe calls for hazelnut extract before bottling. It sounds good but i may just stick with the chocolate.