It was in the primary for 28 days, and it looked like the yeast had done all the clean up that it was going to do. It was supposed to be a bit dryer but I think I may have mashed a few degrees higher than it was supposed to be. I have the bottles in a cardboard box with a blanket over them, so if I do end up with bottle bombs hopefully I'll just have a small mess to clean up, lol. When I drank the sample it tasted a little "worty", kinda like the smell of pouring a fresh boiled wort into the fermenter. The recipe has 87% munich malt which I think is why it kinda tastes like fresh wort, but I'm not sure. Thanks for the info.
Bottled: Janet's Brown, Session Dry Stout, Yellow Fly Cream Ale
Gallons Brewed In 2011-40