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Thanks. I think I'll let it sit for about two more weeks before I bottle it.

I brewed Papazian's Palace Bitter recipe and this Saturday will be two weeks in primary fermentation. It went from an OG of 1.041 to around 1.010-1.012. Is there any benefit to letting it ferment for two more weeks or am I ready to bottle?

Thanks. That's what I thought but my friend is convinced that it will make a difference.

I just finished the NB Peace Coffee Stout. I used a food processor to grind the beans and just dumped them in the secondary. It ended up tasting very good. The recipe called for 4 oz of coffee but we ended up using a little less after reading reviews that 4 oz. was a little overpowering.

Could someone tell me if there would be any benefit to use DME instead of regular priming sugar? (taste, head retention, bubble size,etc)

I was about to ask the same exact question. I transferred a NB Peace Coffee Stout Porter after 2 weeks. OG 1.041 to 1.018. No bubbles in airlock and same white dots which I'm hoping are from StarSan.