My second brew was an extract Oatmeal Stout. In my opinion the richer, more full bodied beers are a bit more forgiving when it comes to off flavors (caused) due to fermentation temps, though the fuller bodied beers definitely taste better with a little more age on them.
Brew one up. You will be glad you did.
On Deck: Black Lager (im stalling on this one for some reason), Octoberfest/Marzen
Fermenting:Apfelwein, Pale Ale
Kegged: Breakfast Stout, Cream Ale, Apfelwein, ESB
Bottled: American Amber/Red Ale
Last edited by DrunkleJon; 12-06-2012 at 03:58 PM.
Reason: added a word to make my post make more sense