Newbie to both the world of brewing and this forum.
I have a coopers stout kit, with a can of coopers dark malt extract as a substitute for sugar in a fermenting bin in my spare bedroom. OG was 1.038. I'm making 25L.
I'm looking for some advice on how to add some chocolate and chilli flavour to the brew.
My original plan was to leave the stout bubbling away in primary for at least a couple of weeks until I obtained a steady SG reading. I then intend to siphon to a pressure barbel, and add some chillis and cacao nibs at this stage to give the desired flavour, though I'm not sure which to add. Is the pressure keg a suitable vessel for secondary fermentation, and do I need to add any priming sugar at that stage? Ideally, I would like to bottle the brew after this. Would that be ok?
Sorry for all the questions. I'm keen to get this right!