Tried a cheeky glass of the Irish Stout just now, and it’s disappointingly twangy. Wonder if another couple of weeks will improve things, or if this one’s destined to be chucked out in order to free up the keg?
I also wonder where that twang comes from. Oxidation should be minimal, I’ve not used any plastic equipment, and the beer has been conditioning with CO2, not priming sugar. So what gives? No idea. The carbonation at least is about right for a stout in terms of mouth feel, though there’s no frothy head. Might tweak it up a bit if there’s still some in the keg by the time I put the next brew of CO2.