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?
I would wait until it’s fermented out and then add the nibs etc. I don’t see the need to earn to 73 but I don’t see much harm to it either. If you have big beers it could help them finish. Either way add your additions after fermentation is done.