Rehydrated at ~200* - What to do?

Quick follow up:

Got good attenuation on the Dry Irish Stout (69% / 4.25 ABV, which seems perfect for an Irish stout) and tasted the FG sample when I racked to secondary last weekend. It tasted like a dry Irish stout, albeit a fairly green one. All in all, this is a disaster that seems to have gone very right! I’ll bottle this weekend and then condition two more weeks. Hopefully it will be nice and mature by then.

The 05 harvest saw more use last weekend when I pitched it on some Phat Tyre. Felt almost comfortable doing it this time :slight_smile: .

Thanks again for the help.

:cheers: