Now on Tap, "Not Your Mother's MS"

Time to put NYMMS in a keg. Batch # 3 was brewed and fermented for the sole purpose of seeing how the profile changed, or stayed the same, on the gas. Due to availability, a different extract was used this time. Also due to a miscalculation with H2O addition, the wort was brought up to approximately 5.75-6 gallons in the fermentor. The OG was a bit low (.015 lower, Oopsy Daisy) No worries, chalk it up to the glories of making mistakes in your own garage. Just keep in mind the true goal of this batch, practice kegging it. NYMMS was racked to a keg and charged with CO2. 4 days later, the pressure was decreased for serving. I let Silenus and Dionysus squabble over the first pour, and then served up my own taster. A tannish stratus cloud formed on top. The beautiful tight beige bubbles held form, as roasty aromatic notes wafted outwards. The color was dark, but instead of acting like a greedy Black Hole, sucking in all light, small beams around the edge of the glass liberated themselves with a dark brown color. On looks alone, I would not rebuke labeling this beer a porter. (I know, I know my fault for the H2O miscalculation) Upon first taste, a sweetness, book-ended subtle roasted coffee notes, before a slight hop bitterness kicked in on the back. The mouthfeel was thin, and the levels of flavors were timid (or diluted). However, the lacing down the glass was like an ornately designed web on a dewy morning. Beat 12 noticed halfway through his taste, that with a quick swirl, the tiny bubbles reconstituted, to give the heady haze new life. So as luck would have it, gas seemed spot on, but the brew, ahhh, not so much. Mission sort of accomplished. So now lets put two and two together.