brewed with the nugget for 45 min. so i get the background bitterness, but let the roasted malt smell/taste come through more w/ little to no hop aroma. turned out higher starting gravity than i predicted (no complaints here), but i'm fairly certain that's due to my 100 min. rolling boil w/ just under 7 gal, achieving just over 5 gal at the end; vs. my normal 100 min. just-barely-boiling regime with 7 gal starting, and just under 6 gal finishing (i calculate my recipes for 5.5 gal). so i guess i have a decent margin up or down. something else i've heard though, and seen on a few clone recipes for guinness extra stout (main inspiration for this brew) was to take a few bottles of the extra stout, pour into a bowl and let them spoil for a week or so. then boil this concoction (to sanitize), cool, then pour into the fermented wort in the 2ndary fermentor. SUPPOSEDLY this is how guinness gets a more tart flavor in their brews, but i haven't the foggiest. a few guys posted about the clone and said it seems really odd to perform this maneuver, but once you do it you'll never go back. any ideas?