I brewed a Chocolate Stout last weekend. Added the Unsweetened Chocolate to the Boil with 5 minutes left. It has now been fermenting along nicely at 66-64 degrees. Anywho, the book that I got it from (Brewing Classic Styles) says that when Fermentation SLOWS DOWN, to then rack on top of your Cherry Purree. This will then kick off a secondary fermentation. Sound right? My beer has been in the primary now for 9 days. I think she's ready. The hard part for me though is that I am the guy that leaves his beers in the Primary for 3 weeks to try and help take care of any nasty flaors. Bearing in mind that the longer this beer sits in the primary, the more chocloty flavors she picks up. I don't want a Hershey Bar on my hands.So yeah, it's hard for me to rack into a secondary only 9 days into this. I guess what I'm looking for is a kick in the ass towards the right direction.