If you are racking from primary to secondary because you are adding ingredients to the secondary, does fermentation need to be completely finished before you do that?
My thought would be that the purpose of racking to the secondary is to leave most of the traub behind. If this is the case, I'm thinking I could probably do that after perhaps 7 days and then leave the beer in there until fermentation is complete. Also, I don't care if some traub remains. I bottle and most of the visible crud will settle to the bottom anyway.
If more info helps, I'm making a stout. fermenting with US05, and will be adding chocolate nibs and cinnamon sticks.
Thanks in advance for your advice.