Our Stout is Delicious!

So far we have four beers that we have been able to drink: an Amber to start (came out weak bodied with an interesting aftertaste, after letting it sit longer it tasted better), then a Hefeweizen that was fairly good, and then a honey ale that had similar problems to the Amber (both were better after an extra week of aging).
Then along came the stout, a recipe I believe we got from the north part of CCB. It is amazingly delicious; full bodied, a wealth of flavor, and a refreshing aftertaste. At first it was fun to be brewing beer in general- its a fun hobby and you can get yourself drunk. But when you create a beer that could easily be served in any restaurant and tastes as good as any beer you've had at a bar/restaurant/liquor store/alley/park/etc. it raises the stakes. Now I know we can create marketable beer that people will enjoy.
I like the acceleration thus far; already doing partial mashes and kegging. I wouldn't be surprised to be doing full grain within two years. So raise a glass to CCB, because the future looks deliciously bright.