...With the secondary fermentation, I just add the extras (cacao nibs, spices & orange peel in this case). I also don';t have a way to measure the final gravity without letting oxygen into the bucket. My choices are this: Make the wort on Friday 15th, add the spices after 2 weeks and bottle it after 10 days. Or start the worth next week, add the extras before I leave (October 12th) and bottle it when I get back which will be the 5 or 6 mark. I should ass that the yeast likes 60 - 72 degrees and I’ll be moving the bucket to a spot that will either be a steady 75ish maybe 80 degrees, or a place that will probably fluctuate between mid 50s and 70 degree, according to New York City weather in October 2021 (my way of predicting the weather!). If the Safale US-05 yeast “goes to sleep” waiting for the bottling sugar, maybe that won’t be an issue (does it?). My choice is either bottling it when I get back after 5 - 6 weeks, or bottling it a few days early and leaving it extra in the bottle. It’s a medium alcohol beer. Any difference between the 2? PS - The brewing community is awesome, I'm so glad I found you all!