Some 9 months after originally brewing this and numerous samples along the way I’m now utterly convinced I nailed this and my reservations around bottling it and suffering from bottle-bombs were unfounded. Unfortunately after sitting for so long it was now taken on a slight sourness which as it’s been in my garden I’m inclined to think may be some wild yeast at work. Decoction mashed (remove some wort, boil it intensely then add back in to the mash) with a rich and intensely malty selection of German malts. Saaz hops added in to the boil to balance things out and then a Bavarian lager yeast added. Long slow fermentation, had to be roused a few times to get her going and restarted a few times. Sampling after a few months provided a rich, malty and sweet beer with a huge chewy mouthfeel, a real tasty dessert beer for dipping. Unfortunately I had convinced myself that fermentation hadn’t finished and the residual sugars would be troublesome if I tried to bottle and condition the beer. I’m now of the understanding that a beer that started at 1.117 and has finished at 1.023 with 12,3% ABV, is well and truly finished. So this beer hasn’t been carbonated (some natural carbonation is present) and has taken a slight sourness now but it’s drinkable and is in no way a bad beer. My wife and Ukrainian friend hated it but didn’t appreciate what it was. I’m definitely brewing this again with more confidence and maybe toned down a little. The rich caramel and fresh bread flavours mingle with raisins and fruit cake so well. The long period of lagering has smoothed it out too.