I was planning on adding coffee grounds in the secondary to my porter. However, things got busy and I haven't had time to rack to secondary. It's been 4 wks in the primary. Could I just add coffee now to the primary and wait a week or two then bottle?
I have other pics but none are better--the condensation on the carboy obscures everything. Those are bubbles (more well-formed and spherical than typical fermentation), and the brown things are the nibs.
I figured you guys would be the best to help me out since you have the most experience with these things. I brewed a milk stout and transferred to the secondary about 1 week ago, adding some cacao nibs. Now it looks like this:
What do you think? I'd like to keep it if I can stand the taste at...