Aging Breakfast Stout Clone

[HopHead73]

So I've had my breakfast stout in the primary for 16 days and I'm going to transfer it my secondary tomorrow. The gravity is stable and its ready to move. I'm cold pressing some kona coffee tonight and I have some cocoa nibs that I'm adding as well. It tastes fantastic already.

I'm just wondering what is the best way to age it.
I know this recipe takes some time to age with the amount of chocolate and coffee used in it.
But, I'm not sure which is the better way to go. Do I leave it in the secondary for 2 weeks and then age it in the bottle or do I leave it in the secondary for a at least a month to age and then bottle?
I'm just worried that if I leave it in the secondary to long there may not be enough yeast in suspension to bottle condition later on.

 

[smuth10]

I would leave it in the secondary for a month or 2 and bottle it when its ready. You can always add a small amount of yeast back when you do go to bottle

 

[lowtones84]

I didn't clone the breakfast stout, but I took some ideas from the breakfast stout clone and adapted my oatmeal stout. Mine didn't need nearly as much aging as I thought it might. I just let mine go in the primary for about 5 weeks, dry hop/coffee the last week of that. The last 2 weeks it was conditioning pretty cool, like mid 40's. After that I bottled it. It was actually not bad after 3-4 weeks, much better after 6-8. But if you've got the time and are patient, I'm sure around a month in the secondary will only help.

 

[bronzdragon]

I think that these beers are best left in the secondary for a few months. Then coming on the back end and adding a little yeast at bottling. The cocoa nibs will contribute some bitterness over time as well, so keep an eye on that.

~rc~