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Thank you everyone. Learned a lot. I appreciate the input. :mug:

I know its pressure build up but what causes it in some batches and not in others? Are some styles more susceptible to it than others?

Thanks for the input everyone. I'm thinking now the stale taste might be coming from the espresso. I used espresso powder, normally used in baking, to make the coffee. And five cups probably is way too much. I'm going to let age for another month and see if the stale taste might mellow out a...

Oops, sorry for the double post. Didn't think the first one went through. Once correction. I use 5 CUPS of espresso, not 5 oz. Does anyone know what might cause the stale after-taste?

I brewed an Espresso Stout using one can of Cooper's Original Stout, 3.0 Lb of Munton's dark DME, 1.0 lb of flaked barley (hoping to thicken the head retention) and 5 oz of espresso coffee. I steep the barley in 1.5 gal at 155 for 30 minutes, and then rinsed with 32 oz of boiling water. Brought...

I brewed an Espresso Stout using one can of Cooper's Original Stout, 3.0 Lb of Munton's dark DME, 1.0 lb of flaked barley (hoping to thicken the head) and 5 oz of espresso coffee. I steep the barley at 1.5 gal 155 for 30 minutes, and then rinsed with 32 oz of boiling water. Brought it to a boil...

You might consider Brewer's Best Irish Stout kit. I've brewed it twice so far and thought it would qualify as a Guinness lite. It's an easy kit to brew - liquid extract and some specialty grains, but not real beefy as stouts go.

Thank you, Badlee.

I've heard the term "real ale." What is it? Is it different from regular commercial made ale?

Thanks for the reply everyone.

What type of sugar is brown sugar? Is it fermentable? Does it add any flavor or body to the beer?