I was just trying to see when you guys prefer to add your cacao nibs for a stout? Mash? Start of boil? Last 10 min? Secondary? The only time I have used nibs I put them in secondary for about a week and the results were ok, but Ive I have also seen some people add them the last 10minutes of the boil. For those of you who have done it both ways, what way did you prefer better and why?