Long conditioning, and the perfect pour
An imperial stout that I brewed has excellent flavor and perfect carbonation out of the bottle. I carbed it with 1/4 cup of brown sugar in 4.5 gallons.
I intentionally shot low because I planned to condition it for 6 months, and, for the style, I wanted little carbonation.
When I pour it into a glass and let it foam and create a head, the resulting beer tastes less flavorful and flat.
Durrrrrrr... probably just a little low on the sugar, right? (please no one lecture me on kegging, I know I know)
Is a stout meant to be poured and foamed up? I am completely ignorant I must confess.
I had found that my IPA and my Mutt(1/2 american amber, 1/2 robust porter) greatly improve when poured into a glass and allowed to foam up to a nice head.
I suppose I should calculate future batches to be good from the glass, not the bottle?
This batch is being enjoyed from the bottle, but I miss the head........
(did I really say that?) cheers.
BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout