I kegged this beer after 10 days of fermentation. I have never force carbonated a beer (shaken the snot out of it) before, but did it with this one, because I wanted it to be ready for my clubs porter event on Sunday.
It is fantastic. I was able to try it side by side with another brewer's version. I found his to be more coffee like, while mine is very chocolatey. I'm not sure if it makes a difference, but I kept the dark grains out of the mash until Vorlauf, on the advice of Gordon Strong.
So, Ed - Great beer thank you so much for sharing.
One thing I still can't figure out though, how does anyone manage to age this tasty beast??