In my big Snifter. Deep black with a creamy tan head. 24 Days after bottling. This is starting to come together more, I am enjoying it more now than before. Flavours are starting to mesh with one another better. The coconut lends a sweetness that is subtle but still comes across. The green apple flavour has (happily) departed and it has become a pleasant bevvie.
In my English Pint glass, 19 days after bottling.
This is a fine looking pour, inky jet black with a creamy tan head that laces wonderfully and really sticks it out. Light hints of coconut, smooth coffee and milk chocolate waft up. Upon tasting this brew, I cannot help but think that rousing the yeast with a spoon well into the fermentation (perhaps after it was done) is contributing to some less than favourable flavours. I thought fermentation has ceased; rather, it is more than likely that unfermentable fats or oils from the coconut caused the high FG. Though not at all bad, I get a very lightly pronounced "green apple" tartness. It is still enjoyable and needs to be attempted again because it tastes marvelous before agitating the sediment. The mouthfeel is divine, oily and creamy mid-thickness. It is quite bittersweet, chocolate, coconut and coffee notes really come through but are interrupted by a flavour that does not belong.
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