I googled the nutrition facts for PB2 and it shows 2 g sugar per 13 g serving, so two pounds would add about 5 oz of sugar.
Homebrewer terminology here is a misnomer: if you want to do a second fermentation, that needs to happen in the presence of yeast. When you rack to a "secondary fermenter" (which is actually a bulk aging vessel) you remove most of the yeast and adding sugar after that point can be dangerous.
I hear ya, and it's a good train of thought but why would the yeast sit in all that sugar for 2 months without reacting then suddenly wake up in the bottle after only 2 weeks?
Also someone mentioned something about FG measurements I used a 250ml graduated cylinder and a hydrometer at room temp should of been fine...
The recipe was NB PB Cup Stout unmodified all grain.
11.75 rahr 2 row
1.63 briess chocolate malt
1 flaked oats
0.5 briess carapils
0.5 briess light roasted barley
0.5 briess caramel
Target gravity was 1.085 but I boiled some excess water off and had around 1.090.
The one modification I did make is that it said 1 lbs of PB powder but I added 2 because people said it didn't taste like PB.
Another note by the time I was bottling the PB had become thick heavy PB just like out of the jar at the bottom of the fermenter I was careful not to disturb it. The bottles are pure black goodness no trub in them the bottoms have a bit of a transparent milky clear substance but I believe that to be the priming sugar drops having dissolved at the bottom of the bottle. All the beers I have done have the same similar cloudiness during the first few weeks of bottling. It settles eventually.