I'd have to agree with progmac here. The krausen tends to stick around a little longer on my beers, but I tend to ferment in the 60-63 range. That puppy's above 9%.
What temp is your ferment? What kind of yeast? Did you use a starter? That's a pretty big beer. My guess is it will take a couple of weeks to ferment all the way.
I completely agree about the choices around here. I swear people's tasebuds are completely fried in these parts. I can't even find a porter that isn't bitter hopped to the moon. Good luck with the ESB and all your future brews. :mug:
I've tried carbing for two weeks and found no difference(to me) in the outcome. I usually do my primary for 3-4 weeks. I also have found that if I need to "age" my beers in the keg, it's because I missed a flavor profile in my recipe, and I'm hoping it mellows out.
My first batch. 25170+5=25175 gallons. I found this today. http://www.popularmechanics.com/home/improvement/interior/4337341
Recipe looks strangely familiar.
I wasn't thinking about the crystal being unfermentables. It's amazing what you forget when you walk away from brewing for a while. I was considering adding some lactose, when I rack to the secondary, but maybe I'll just ride this one out.