Originally Posted by schwibbidy
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...