Havin' one of my new Chocolate Oatmeal Stouts right off the shelf, unchilled as I run the last batch sparge on my Frankenbeer II. Probably around 65F bottle temp. We haven't been running the HVAC for a couple weeks now (too nice outside for that), so it may be slightly warmer under the stairs than normal, but good for the conditioning. It's purty darn good that way, and I reckon it would be the way it's drunk in the UK. Very tasty. Got some fizz but could use another couple days conditioning. Looking to have a decent head, too. Just popped the top on one to see how it's doin' after 3 days. Quite yummy, and maybe won't make me stupid quite so quick since it should be a much lower ABV with the FG being so high. I was right, the malt is peeking out after a little conditioning and some carbing, and the bitterness from the dark malts is dropping off a bit. Doesn't quite taste like Community Coffee (re: Cafe' Du Monde in New Orleans) anymore. Less charred, more fresh coffee like.. Kinda weird how some of this stuff works. Ain't chemistry wonderful?
