Did I kill my batch?

[wozniaka]

So Hell or High ABV, I decided on making a Rum Raisin Imperial Porter.
The recipe is as follows:

12lbs Pale LME
3lbs Amber DME
8oz Special B
8oz Cherrywood Smoked Malt
4oz Pale Chocolate Malt
.5oz Brewers Gold @ 60
.5oz AU Stella @60
.5oz German Magnum @30
.5oz AU Stella @30
Lallemand "Nottingham" English Ale Yeast - 2pkg Dry
1lb Muscavado sugar in Secondary
1.5 lbs raisins (soaked in 3/4 bottle of Meyers Dark Rum for 3 weeks) in secondary
1pkg Red Star Champagne Yeast added to secondary (rehydrated)
90 minute boil

OG was 1.115, FG was 1.032 before the addition of Rum/Raisins, Muscavado and Champ Yeast...
It has been bubbling away steadily for the last 12 days, and even now is bubbling at five second intervals...

This batch was plagued with problems from the beginning... I was using a "Fast Ferment" 8gal conical, which the blowoff clogged during the first night built up enough pressure to rupture the screw-on lid at the seam and shotgun about a half gallon of the Porter all over my closet wall. I repaired the split top with a bead of superglue and a patch of Gorilla Tape, and had to let it finish our primary in the damaged fermenter because all of my other carboys are in use...
Miraculously when I tasted it during transfer to secondary, there was no infection or off flavors!
When I racked to Secondary, I puréed the 1.5lbs of rum/raisins in a sanitized food processor and added the 1lb of Muscavado with champagne yeast...

So why I'm writing to ask if I killed the batch.
Due to soaking the raisins in 600ml of rum, all of the rum was absorbed by the raisins except a few spoonfuls of syrupy rum in the bottom... So I added all of it to the batch.
Today I took another sample and the fusels are STRONG, also the beer still does not have the characteristics of rum/raisin... Just very strong malty beer...
Not sure that was too much rum, if the raisins are higher in Maltrose than Sucrose thereby causing the yeast to give up on them... If the champagne yeast may not be finished and created some heat?
There are too many variables.
The recipe sounded good in my head, but perhaps this is why there are no existing recipes for a Rum-Raisin anything...

If anyone has any ideas, I'd love to hear them!

 

[wozniaka]

View attachment ImageUploadedByHome Brew1464690897.283613.jpgView attachment ImageUploadedByHome Brew1464690923.492760.jpg

Before and after...

 

[GilSwillBasementBrews]

I'd wait for you to hit a FG then bottle or keg it to see what you've got. Warm flat green beer is very seldom representative to a properly chilled and carbed sample aged appropriately. Wait and see just my .02. But is it dead. Id say no. Very much still alive lolol.

 

[RM-MN]

With the high OG and the darker grains I would expect this beer to take quite a while to complete the ferment and then longer yet for it to mature and get good. What you taste now will be way different than when it is fully mature....in about 6 to 12 months in the bottle. It won't even carbonate for several weeks due to the high amount of alcohol in it. Expect this beer to hit its stride in about a year and continue to improve from there for at least another year.

In the meanwhile, plan to make several other beers that are lower in OG and lighter in color to enjoy while this beer gets good.