I have a chocolate coffee stout that I want to age for a few months. I plan on adding cocoa nibs to it in secondary. Can I leave it age in the nibs for months or will I get off flavors from it?
I don't know about "off" flavors, but you might get overpowering flavors. You should consider putting the nibs in a sanitized bag so you can pull them once you hit your desired flavor profile. (of just rack to another fermenter if you don't like bags)
