I finally got around to tapping my stout again. The beer brewed in late November, kegged late December with an infusion of bourbon soaked oak and vanilla beans for 2 weeks and then I realized it was entirely too oaky so I decided to just let it sit for a while.
It’s tasting really fantastic. The sweetness is more pronounced and the oak is fading which is a very good thing. While it’s not yet perfect, the photos do show a beer that at least looks appealing. I’m very happy with how this has come out but am putting the keg back in the cellar to sit a little bit longer.
