Ok, so I couldn't figure out why my OG was so high. It's 1.20. Which according to everyone on this forum is high. I'm making a choc. stout. Well, I think I know where I went wrong. Not only is my recipe super malty, like a metric **** ton of malt, but I used a coffee grinder instead of a miller. Ummm.... so yeah, I've got a lot of visible sediment in my fermenter from it. Would this affect my OG? Guessing that it would. So I know I'm going to need to filter it, but how do I filter it and keep the yeast in for bottling to build up my carb? My only idea right now is to filter into a secondary ferm, then dropp another pack of yeast in it. Good plan, bad plan? Btw, coffee grinders = extra work.