Batch 10: Papa Bear Porter: Primary Fermentation

The fermenting ramped up within 24 hours of pitching, and there was obvious airlock activity for seven days after that at a consistent 67°. I halved two vanilla beans, and cut the halves into 1" pieces, which I added to the sanitized 5-gallon carboy. I racked the beer to the carboy for secondary fermentation after nine total days in the primary and measured the specific gravity at 1.014, which (if my measurements were correct) puts the ABV at nearly 8%. The sample had subtle coffee notes and strong chocolate flavors, a reversal from the previous batch. I'm planning to let the beer condition for four or five weeks before bottling.