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Old 01-02-2013, 12:55 PM   #11
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Originally Posted by schwibbidy View Post
How long should I leave it in the secondary? The average 1 week before bottling? Will the added sugar from the cocoa affect what amount of priming sugar I add to my batch before bottling? Thanks again for the advice
As long as you like. I let my big stouts sit on the nibs for at least a few weeks.

I would tend to discount their contribution with respect to carbing, as the yeast would have made short work of any sugars provided by the nibs well before bottling day...


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Old 01-02-2013, 02:14 PM   #12
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Cool thanks!, ill go ahead with putting in secondary when racking and leave for a week before bottling

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