Just tried my new stout after a week in the bottle. Despite the expected flatness it has turned out quite tasty. The recipe is pretty straightforward 2-row/roasted malt combo. One thing I've noticed is that the mouth is a little thin for a strong stout -- possibly due to the lack of carbonation -- but it lacks that creamy, chewy mouth of an imperial. Also, the rims are red, rather than the pitch black I'm used to. Is this a matter of beefing up the total grain, beefing up the roasted-to-2-row ratio, or other adjuncts (e.g., oatmeal?) I guess what I want is a thicker feel without affecting the flavor profile too much. Any thoughts?