I brewed a stout in early October, bottled at 5 or 6 weeks. It was just okay. I thought I'd overdone the roast barley, my brewing partner thought it was to sweet, so I'd decided that I'd tweak the recipe, cut back on the caramel and barley.
Last night, just for s@#tz and grins, I got one of the 1/2 dozen still in my fridge and gave it a try, and it was abso-frakkin-lutely deliscious! The charcoally roasted barley taste and the caramel had melded, leaving a stout as smooth as a baby's bottom. The head was light tan and damn near as frothy and persistent as on a Guiness served with Nitrogen - it was still hanging in when I finished it 30 minutes later. The finish was bitter, with a subtle flavor from the Franco-Belges coffee kiln.
Anyway, long story long, sometimes it's worth the wait!
Last night, just for s@#tz and grins, I got one of the 1/2 dozen still in my fridge and gave it a try, and it was abso-frakkin-lutely deliscious! The charcoally roasted barley taste and the caramel had melded, leaving a stout as smooth as a baby's bottom. The head was light tan and damn near as frothy and persistent as on a Guiness served with Nitrogen - it was still hanging in when I finished it 30 minutes later. The finish was bitter, with a subtle flavor from the Franco-Belges coffee kiln.
Anyway, long story long, sometimes it's worth the wait!
