The stout has come out good. It has a smooth roasty taste and is a little sweet. It looks dark with a dark brown head and smells roasty. All the feedback I've gotten from other say pretty much the same. The only thing I am sad about is there appears to be no hint of vanilla. I think I need to scrape the beans when I put them into the fermenter. The other route to go that I've read on the internets is to soak the beans in vodka for a couple of weeks and then pour that into the beer. Still another method is to just add extract when all is said and done. I pulled out some extract and added a drop to a glass I have and it was very good. I have half a mind to add a bunch to the keg but Pooley said we shouldn't go trying to fix beer that ain't broke. Tuey agreed and so I guess I will wait for another time.
One thing I would like to make note of here. The roasty is not harsh. It is very smooth. I think part of the reason for this is that when I thought I need to raise the temp I pulled out the thick part of the mash and boiled it to up the temp. Thus creating a kind of decoction mash that I think was reason for the smoothness of this beer. This further makes me want to try a at least a double decoction one day and see how it comes out.
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