rowespencer
Active Member
I just transferred my first batch (Breakfast Stout) to the secondary. It was in primary about 10 days. It smelled nice and fermenty, color was good and no wierd floaties. Gravity read about 1030...honestly, I probably don't care as much about gravity as I should...but I don't. Anyway...
Of course, I had to take a taste. It wasn't horrible. I mean, yeah it's really green, but it wasn't bad. I couldn't spot anything that seemed blatantly "off". My main observation was this: It didn't have that nice roasted grain flavor that one should get from a stout. Is this something that comes with the aging process or will I just end up with a very thin stout?
Of course, I had to take a taste. It wasn't horrible. I mean, yeah it's really green, but it wasn't bad. I couldn't spot anything that seemed blatantly "off". My main observation was this: It didn't have that nice roasted grain flavor that one should get from a stout. Is this something that comes with the aging process or will I just end up with a very thin stout?