So I'm working on perfecting my stouts... milk stouts mostly. I like to add nibs, vanilla bean, cinnamon, peppers, etc... I usually add these about the last 5 days of a two week fermentation, but lately I'm heating to about 73 at the end for a diacetyl rest for 3 days and then cold crashing for 3 days... If I add that stuff during that time will it all be ok, or should I do it more around 65F for 5 days and then cold crash?