Originally Posted by year2beer
Just bottled my cream stout... thought I would share. OG 10625
I bottled after 2 weeks. Plan to condition for 14-21 days in bottle. My buddy said it was a lighter version of guiness...
I'm pretty happy since I had to re- pitch dry after the wyeast never fermented.
With an OG that high (and a FG pretty high too), I wouldn't have bottled it so early. Be prepared for some bottle bombs. Cover the bottles with a blanket or something, and keep them COOL!
As for a lighter version of Guiness... You're looking around 7% ABV there, and Guiness is typically like 4% ABV, so I think someone meant "Heavier"
Anyway, good luck and keep us updated!