Is my stout doomed?

[Asahikun]

Made an all-extract stout because my wife loves Guiness. Everything was going well; strong fermentation with lots of krausen out of the blow-off tube.

It was always going to be tight whether I could bottle before going away for Christmas. It seemed to have slowed loads so I prepared for bottling; sanitized the bottles, boiled 240g dark dme and made a small pot of coffee to add.
As I was racking to my bottling bucket, I checked the FG and it wasn't ready. So, I had to leave it fermenting. My wife also decided I should throw in the coffee.
So, I put it in secondary with an extra 240g dark LME and 2 cups of coffee. Then, we went away for Christmas for 4 days and when we got back last night, the temp was 6c. I put on the heater and it's now up to about 18c.

Is this beer doomed?

[toneyc]

No, it will be fine, just let it warm up and age for another week or two in the fermenter. I did this on my second or third batch and didn't even think about it. I just bottled it. It never got done. It was awful.

:)
Toney.

[Fly Creek]

I agree with Toney. One of the nice things about stouts is that they are very resistant to our efforts to screw them up.

[stronk]

It should be absolutely fine. Just make sure that it's fermented out before you bottle it.

One thing I would question, though, is the addition of more DME as you racked it to secondary. Usually, we wait until it's finished fermenting (or nearly) before we rack it to secondary and secondary is just for settling and ageing. If you add more dme into the secondary, fermentation will restart and diminish the point of the secondary.

That said, it's just unconventional; it shouldn't adversely affect the beer.

I could really do with a stout right now, but I don't think I have any in the cellar and the one I'm going to brew only exists in my mind!

[Otis_The_Drunk]

Relax, don't worry and have a homebrew.

warm it back up and it should be ready in about a week.
Some of the smoothest beers I have brewed have had the cold shock treatment.

As stronk said, the addition that you made when racking into the secondary is unconventional and shouldn't effect the beer in a bad way. It may boost the fermentation a little, but with the little amount of DME you have in it won't make any difference in the alcohol content or dryness in the final product.

[Asahikun]

Thanks for the encouraging responses.

The addition of DME was unintentional. "What???" I hear you say.
I was preparing to bottle, being convinced that it was ready; my decision was influenced by the fact that I was going away for Christmas the next morning. I was in the process of racking onto the DME prior to bottling - so the DME was intended to be for priming. By the time the froth had subsided enough to read the FG, it was too late and I ended up with extra DME in secondary when it was supposed to be in the bottles.

Hope that clears up what must have seemed like a very odd thing to do

[stronk]

Maybe the extra gravity was due to the priming sugar. I think it's about 5 extra points you are supposed to add before bottling (though I can't remember precisely).

[Asahikun]

Stronk,

Are you having a laugh (again)?
I hope so.

[stronk]

I hope not!

What I meant to say (I wasn't very clear) was that, although noone measures the gravity after they've put the priming sugar in (because there would be no point, as you know exactly how much you put in), the gravity is raised by a few points off the final gravity by the extra sugar. This is not to say that anything bad will happen to the beer, just to suggest another explanation for the beer being above its intended FG once you'd mixed the extra DME in.

Again, just go ahead and bottle it as you normally would, it'll be fine.