I am currently have a chocolate coffee stout in my carboy from brewing on 5 January, and visible signs of fermentation have stopped. When I try take a reading, it gets way to foamy/heady in the thief to see the top of my hydrometer. Tasting it, you can certainly feel the carbonation in your mouth.
My primary fermentation was so violent I had to split the beer between my primary and my secondary, since I was foaming/spraying out of the airlock, and then I recombined a few days later, waited a week and transferred it all to my secondary (with come coco powder and simple syrup). That was about 2 weeks ago.
Currently there is very little to no foam or bubbles on top and on tasting it: it starts sweet and ends bitter (in a good way)
Is this just a case of wait or is there anything I should do?
I have brewed a similar recipe, which I over-carbonated, so I really want to avoid that with this one...