This may (not) be as good as it gets


I bottled a porter 2 Sundays ago, and usually after a week I like to bust my beer open and see how it tastes.
The nose has a heavy molasses component-so strong, I’m almost surprised the beer is actually viscous. And the flavors are very nice; sweet, but set just so slightly back by a bitterness that comes from dark malts. There’s a nutty flavor there, probably from the malts I put in (I changed the recipe, but lost my notes!) and that helps lengthen it a bit too, flavorwise.
But there’s no effervescence whatsoever. I was hoping after 10 days that there would be some, but zip. I’m drinking a flat beer. A very tasty beer, but a flat one.
However, it’s entirely possible that this beer just needs more time, so I will let it sit for another 7 days.

4 thoughts on “This may (not) be as good as it gets”

  1. I got some information from a great guy at the OBC; he thought that maybe I needed to bring the beer up a few degrees in temperature so the yeast and sugars would be more active. I’ve had it sitting upstairs-with a temperature difference of maybe 5 degrees-for almost a week now, so I’m going to try it soon and post on this again!

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