Bourbon County Brand Stout 2013 ABV?

Typically higher steeping temperatures cause a grainy astringency in recipes. I believe the full effect is from tannin left on the husks which reacts over 165 or 170 which is why most brewers stay around 150 to 160. I'm sure you're right with their blending methods, but I believe we're discussing the same point. This taste was acceptable at 14.2 as was the taste at 14.9. I just prefer the 14.2 as it is less of that grainy tannin effected taste of 14.9.
P.S. Not sure if you were being sarcastic about judging.

 

14.2 tastes MUCH different that the 14.9..a lot better!