stout

I got to try the stout last weekend. It's very good again, precisely what I was going for. Amazing how careful design leads to predictable results. It still needs a bit of time in the bottle (dammit, go away, Jim Croce playing in my head) to mellow out some sour tones, but right now it tastes like an austere Imperial Stout. It threatens some sweetness right at the start, but then catches itself and balances things out.

It's so black that the head is brown. That's not the most attractive aspect, for sure, but what can you do? I primed with cane sugar trying to get a white head, but no dice. If the head's going to stay brown, I may as well prime with malt. Some reading on the topic is obviously warranted.