That big stout thing...

... is out of the fermenter and sitting in a bunch of 18's, along with some booze soaked toasted oak chips. I'm going to leave it for a few weeks, and see what happens.

It looks like our yeast did pretty well without special measures (apart from over-pitching a bit), in that we seem to have about 8.6% ABV at the moment. I suspect that if I'd roused it a bit, we could have hit 9%
Next time, perhaps...