So I just brewed a porter this past weekend (with chili and vanilla essence for the curious
) and am wanting to add cocoa nibs and a cinnamon stick. So here are some of my questions:
1. While I'm asking, figured I'd ask is 2oz of cocoa nibs generally too little or just right for a 5 gallon batch? And if I wanted to go real chocolatey would 4oz even be better? Just not quite sure what others experiences have been?
2. The real concern is the cinnamon stick. Initial research shows an anti-fungal property which could kill the yeast and considering I need yeast in the bottling stage, I was concerned a bit. Should I perhaps just add it a few days before bottling, what have you guys experienced with cinnamon sticks if you've used it? Or can I add it to secondary for 3 weeks without too much concern?
Thank you guys in advance.