I just cracked my first bottle of my first batch - a brewers best kit, dry Irish stout. On first impression, it tastes great! It sat in fermenter for 3 weeks and bottles another 3. Decent head, no oxidized flavors. I did notice though that the body was thinner than I would have expected (described as medium bodied) and the head was not quite at thick ad long lasting as I would have expected for an Irish stout. Any thoughts or suggestions?
First brew tasting
- Thread starter Jnatwood
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Awesome! And I've very impressed you had the patience to wait 6 weeks until trying your first brew. I know I was extra-antsy my first batch and it was gone well before 6 weeks. 
But here are some thoughts:
1) The body is going to be thin. It's a dry Irish stout. It really shouldn't be described as "medium" if it's supposed to mimic (or come close) to Guinness, which is quite dry. I think the roastiness adds texture that some might call "body"
2) The head isn't going to last very long. Roasted barley has a good deal of oils from long kilning.... and oils/fats kill head.
But here are some thoughts:
1) The body is going to be thin. It's a dry Irish stout. It really shouldn't be described as "medium" if it's supposed to mimic (or come close) to Guinness, which is quite dry. I think the roastiness adds texture that some might call "body"
2) The head isn't going to last very long. Roasted barley has a good deal of oils from long kilning.... and oils/fats kill head.
