Originally Posted by Kephren
At 1.013 it's done. Get 'er off the trub and start conditioning
Any little bit of fermenting that's left to do will get done in the secondary.
Right after reading the 1.013 I racked it over and tasted it. It tastes good right now. Nothing that tastes like an infection so I'm pretty sure these stout batches are okay.
It tasted pretty damn close to Guinness I must say.
PLEASE BE OKAY STOUTS......(that's me talking to the beer...)