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To my taste, Belgian ales are yeasty, fruity, and a bit sour. Granted, I haven't drunk many because I don't particularly like them. In fact, I would say that those I've had taste as if they were mildly infected, and this ale has that character. But I've tasted truly infected beer before and I...

Had a little break in the weather this Summer and for various reasons--one of which was arrogance, another just plain stupidity, and others having to do with clearing out remnant grains and hops--I decided to brew a batch of ale on July 1. This was a 5 gallon partial mash that went just fine...

Thanks, I'll give it a try.

"Dryness is the enemy of body." This Thanks for the info. I may begin AG in the near future, but, even there, you point out the specific problem I (we) face. Guinness lacks body IMHO (as well as umph) and I'm drawn to an idea in my mind of the perfect stout, and it is full, robust, but not...

I have a stout fermenting now that I'm hoping will fulfill the title of this thread, but if it doesn't (and, let's face it, it probably won't) I'm curious to know what you think would bring about a full bodied stout (ever so slightly sweet) that still leaves you dry and wanting more? 2.8...

I see no advantage to boiling DME for 10 minutes to sterilize; it's not necessary. I add 10-15% after the first hop addition and the balance at flame out. Never experienced any problems and the color/flavor remain fresh.

I'm an extract brewer. I've steeped a lot but thought I'd try a pm with some Honey malt. From what I understand, it has enough diastatic power to self-convert but I don't know how much difference it will make in the final outcome of the beer. Here's the recipe, any comments would be welcome...