Last weekend I moved the chocolate stout to secondary, and like I expeted the gravity was at about 1.020 after adding the extra gallon of espresso. A little high but thats ok because I want it to be sweet since the espresso obviously will add some bitterness. I think that I am going to let it mature a little longer than usual before bottling. This will help reduce the strong bite of the espresso. I want to esspresso taste to be there but right now its a little to much.