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I'm new enough that I haven't considered making a recipe with so little malt before. Is that really enough? What is you abv? I'm considering getting the ingerdients today.

David it sounds like that would have been a chance but this truly seemed rancid so I dumped it. Next time I have a beer I am questioning I will take your advice and see what happens. Thanks.

Okay for anyone who is interested it was definitely ruined. I didn't bottle it but I did drink some to punish myself for messing it up and it tasted like I imagine it would taste if I had fermented it with a dead hooker submerged in it.

Actually tomorrow was my scheduled bottling date anyway. 8 months seems a little long for me, although I'm sure it was delicious.

Okay thanks for the prompt response, I will rest easier. I will bottle tomorrow just to be sure.

I brewed a stout with a few unusual ingredients such as coffee and chocolate May 20th. Noticeable fermentation had stopped within the first 4 days or so, but today (June 11th) it was bubbling fairly regularly again. It is also a little lighter than it was. Has anyone else had this happen...