Bad batch

Alas. My chocolate stout turned out way too alcoholic! I overshot the OG due to an extended boil, but thought I'd ferment it anyway. Used San Diego super yeast that was re pitched from a black DIPA, so fermentation was really fast and clean. But way too alcoholic. Not fusel alcohols, but still too prominent. I'm not dumping it though - the chocolate came through nicely, so I'll just bottle it and let it age a year or so I guess. I *may* rebrew it this weekend, but priority goes to a regular pale ale first. 

My wife (aka QC manager) felt it wasn't as bad as I made it out to be though, so I pitched a bunch of cherries into it anyway. We'll see how this one turns out!