I've had a batch of brewers best milk stout in the bottles 8 days as of now. With my superhuman self control, I decided I needed to try one tonight. They have been sitting in the dark right at about 70F. I pulled one straight from the box into a glass. Much to my surprise it was great. The aroma, mouthfeel and taste were all there. It was slightly undercarbed, but that's to be expected at this point.
The only problem is a slight bitter taste on the back of my tongue. It has been present on 3 of my batches that I have used nottingham yeast. Anyone else have similar problems with nottingham?