My first bottle of Big Island Stout was quite good. The carbonation level of the first bottel was high (I'm hoping we have no bottle bombs). Obviously, the final priming and bottling is a huge piece (and the honey/DME combo a fine choice). In our first batch, certain bottles are pretty good, and others are dishwater. Seems to me that I can tell which is which when I pop the cap--high carbonation, good beer; poor carbonation, dishwater. The second bottle of stout was not as carbonated, and ultimately less interesting. We have got to improve aeration and mixing prior to bottling. I'm worried about the Hilo Red for this reason. We can do a more reliable job next time.
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