I brewed about 6 gallons of stout last weekend and plan on adding coffee and cocoa nibs to it after fermentation is complete. This is my first stout to brew and I don't have much experience with these late additions. I've been reading all over the internet the best times and ways to add each but figured I'd ask for direct expert advice on the two. First question, do I need to rack to secondary? I don't mind doing it, but is it necessary or can these be added directly to the primary on the yeast? For the cooca nibs my guess is to soak these in vodka 24-48 hours prior to adding, is there any problem with this? As for the coffee, ground beans or cold pressed? I would like to add a nice coffee flavor and aroma. If ground beans are added do I just soak them in vodka with the cocoa nibs? Either way (ground/cold pressed), add coffee and coca nibs 4-5 days prior to bottling? Thanks for your help in advance.