Cacao Nibs in Conical: Even Flavor Distribution?

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Iowa Brewer

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Hi all,
I'm using chocolate nibs for the 1st time in an 11gal batch of chocolate stout that I'm brewing for a charity auction, and I have a question about flavor consistency when bottling (I normally keg, which I'll do with the rest that isn't going to auction).

I'm adding 1 pound (0.45kb) of roasted & vodka-soaked nibs (with 2 vanilla beans) to secondary fermentation in the same conical in which primary fermentation is taking place. I won't be racking to another fermenter or kegs, this time, for various reasons.

As recommended by folks on here, I plan to pour the nibs loose through my Spike CF10's hoping port while pumping in CO2 in to keep O2 exposure to a minimum. However... folks on here report that the nibs will sink to bottom and make a sludge. Won't this lead to inconsistency in bottling (I like to rack from the dump port as there's so much deadspace between it and the dedicated racking port).

Is there a way to avoid this (something I'm missing)? Should I just buck up and sacrifice the beer in the deadspace?

Thanks!
 

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