ive got a dark seasonal with ginger, cinnamon, and orange honey. Im guessing the SRM is somewhere between 33 and 36. OG was 1.071, dunno what it is right now, but it's been in primary for about 2 weeks now. I didnt rack it to secondary becuase there is very little trub.
I know darker beers should be aged a little longer, right about now is when i would bottle most of my brews assuming the FG has been reached. Should it be aged longer because its higher SRM and slightly higher ABV?