Had a chocolate and coconut stout in the fermenter for 2 weeks now, but it tastes like Marmite, and I’m a little worried about autolysis. I used a Coopers stout kit with a can of coopers dark malt extract, as well as steeping chocolate malts and boiling the water with cacao powder and toasted coconut for 10 mins. I pitched at 24 and it’s been sat at 21 for 2 weeks. I’ve seen some advice to leave the beer on the yeast for another 2, but it already tastes really yeasty, any advice?