Originally Posted by jjp36
I'm not doubting they release it after 4 weeks and I'm sure it is drinkable, but it is nowhere near its full potential.
One of the brewpubs near me always has a keg of the previous years old rasputin they serve every winter. Its is amazingly smooth with a dark roasted character and virtually no harsh alcohol bite.
In my mind if you brew an Imperial Stout but don't let it age its kind of pointless. I think you'd be much better off perhaps bumping up the gravity of an oatmeal stout or dry stout to around 6% or so. It won't take as long to age and should be drinkable in a month or 2. I have a toasted oatmeal stout that came in at about 6.7% (got a lot better efficiency on my first all-grain then i anticipated) and the sample i cracked to make sure carbonation was coming along was pretty tasty, but I'm gonna let them sit for another month or so before i really start drinking them.
Excellent points... maybe that's why I love this place so much... While your feedback was counter to the opinion I was hoping for, in all truth, you're probably 100% accurate.
Maybe I'll brew it now, crack a few in a month, and let the bulk of it satisfy my tastes next November when the snow returns....