Hey guys, I have a Brewers Best Baltic Kit, I was planning to add a little molasses, chocolate and cardamom to the process. Just to add to the complexities. I read around and decided not to add more than a half cup of blackstrap to the boil. Obviously this Porter has some Chocolate malts with it, but just to give it a little more I have raw cacao nibs to add. I have read people making chocolate porters doing their cocoa powder and then adding nibs in the secondary. My question is should I add to the secondary as well? I was planning to roast them first, should these be ground down too, or just as is and put in secondary? I figure no more than 2 dry ounces, as I am not making a flat out chocolate porter. I have no base to work with to know when it is too much or not enough. Thanks for the help!!