NunoAraujo

Recipes 

I have had this on primary for 8 days and I was planning on leaving it there for about 15 days, then racking on top of the cocoa and the vanilla whisky extract and leave in secondary for 3 weeks (I won't be home during these weeks) Would this be too long?

But since I've read stouts don't really benefit from a secondary I thought I could maybe shorten the first fermentation to about 12 days, then do a 3 day secondary with the vanilla and cocoa and bottle before leaving home, what are your thoughts on this?

Thanks

seabass07

Recipes 

Shouldn't have any problems dumping the vanilla and cocoa into primary.

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Fermenter 1: Beer
Fermenter 2: Beer