Simple Stout tasting

I'm currently enjoying one of the last few bottles of that simple stout we made. The rest was either consumed or given away.

Have you ever had Guinness on tap? Think that without the funky nitrogen bubbles and a little sharper bitterness from the roasted barley. It's at 7 weeks now and really smoothing out. At 4 weeks it was carbonated and drinkable but pretty harsh. Unfortunately, that's when most of it disappeared.

I'll definitely make this again and wait longer to break into it. I was originally considering trying a sour mash on this, but it just doesn't need anything more. For as easy as this recipe is, and the assertive but not excessive alcohol content of the final product (5.5%), I dub this:

No Bull Stout.