These were racked tonight.
Nutella Stout (Prime): The roast malt is the predominant flavor, though the hops do play a part in accentuating this. What's noticeably missing is any sort of chocolate flavor or aroma. I thought I caught some of the hazelnut, but that could have been my imagination. Next go, it might be worthwhile attempting with bakers chocolate and our own nuts rather than relying on a commercial preparation. At the very least, there needs to be more than 1lb. of the additive.
First Snow Old Ale 2006: This has relaxed quite a bit from the first taste. Then, it almost seemed like a slightly heavy ESB. On this go, the richness of the brew was a lot more clear, and the honey I used as part of the sugars has imparted a sweet, floral nose to the beer. There is still a tang that lingers in the afters, and I'm really hoping that it's just a byproduct of the ferment that will chill out over the coming months. I may actually try to arrange a cool space for it over the summer.
The Other Pete's Hard Cider: Man, I have never had a ferment that has stuck worse than this has. I've hit it with yeast cultures twice, and whatever fermentation has happened has barely nudged my gravity down. I have no idea if it's because of the ridiculous amounts of honey we used (honestly, I think it's more of a cyser), or if the must wasn't sufficiently oxygenated, or what. Any of you with experience in cider or mead-making that want to chime in here, I'd be grateful for any pointers.