So I've had my breakfast stout in the primary for 16 days and I'm going to transfer it to my secondary tomorrow. The gravity is stable and its ready to move. I'm cold pressing some kona coffee tonight and I have some cocoa nibs that I'm adding as well. It tastes fantastic already.
I'm just wondering what is the best way to age it. I know this recipe takes some time to age with the amount of chocolate and coffee used in it. But, I'm not sure which is the better way to go. Do I leave it in the secondary for 2 weeks and then age it in the bottle or do I leave it in the secondary for a at least a month to age and then bottle? I'm just worried that if I leave it in the secondary to long there may not be enough yeast in suspension to bottle condition later on.