I moved the stout to the secondary today, after about eight days of primary fermentation. The specific gravity is at 1.019, meaning that it’s got a little more cooking to do. I’m keeping the temperature where it is and letting it go a little longer. The yeast ought to be finishing off the last little bit of sugars over the next week or so. I’ll check it then and if it’s down where it should be it’ll go into the keg, if not I’ll let it go a little longer…