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High OG Chocolate (Raspberry) Porter

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Floody

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Hi all

I brewed a chocolate porter yesterday whose calculated OG was 1.061, but before adding to the fermenter I measured the OG and it turned out to be higher - 1.081.
How long should I ferment the wort in the primary?

My original plan was to rack to a secondary after a week and add some raspberries during that time to make a chocolate raspberry porter. I planned to bottle after two weeks in the secondary.

Do I have to change plans now that this OG is so high?

Thanks
 

snailsongs

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I would leave it in primary for more like 4 weeks, and then secondary for another 4-6 weeks on fruit. At 1.080 I would imagine that it won't be truly drinkable for a few months anyhow.
 
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