TattooCelt
Well-Known Member
Tradition would say that I rack the brew after primary to a secondary before adding the nibs. What is the consensus of keeping the Milk Stout in the primary and then simply adding the cacao nibs 3-4 days before bottling? I'd really like to keep the possibility of infection and oxidization down to a minimum, and think I've heard of people adding simple additions (not like fruit or anything) to the primary instead of racking to secondary and doing it there. Any feedback would be great!