When I racked the barleywine, I decided it would be a shame to waste its yeast bed, so I brewed a coffee porter (which for lack of a better name I’m calling “Dark Roast”) and put it in the same carboy on top of the old yeast. It was down from 1.060 to 1.022, or about 5% ABV, when I checked it last night, which I’m willing to consider good enough, so I racked it, and I’ll probably bottle next weekend. It tastes very good — nicely roasty, with a coffee flavor that’s distinct but somewhat subtle — so I’m quite pleased with how it came out. I’ll post the recipe I used for it a bit later; I’m thinking I may start putting up recipes as pages under the main Matters Zymurgical tab up top, rather than as regular posts.