So, true to my word, I came home and checked the Gravity of this and found it was at 1.012 like yesterday. Because I didn't think I'd be able to do anything with it later in the week and am heading to Paris for a week after that I figured I should go for it and whack it in the barrel. I may regret this choice as when I got down to the bottom of the FV, I noticed a few bubbles still going, which suggests that the yeast was still a little active...Oh well...
So here's how it all went down:
And I get a treat for a job well done:
This is the Coopers Stout I wrote about the other day, and it is lovely (this picture does not do it justice...)