Quick update - 2 weeks later Had another taste and the licorice is still present. How long does a stout take to mellow? I'm hoping by the autumn should be enough. I added maltodextrin to make up for the lack of body in my brew. It works! As I said previously, more dried dark malt extract would also be a solution. Should your brew come out thin due to too much sugar, maltodextrin would be the way to go. I've read that mixing it with priming sugar in the bottling bucket is the best way to add it. I've noticed that there is some acidity. Perhaps it's an infection, perhaps not - but if it isn't, it might be to do with the water and the roasted grains. Regarding this, there seems to be some discussion about Dublin water and it's alkalinity. Might there be a Grain of truth or two in replicating this to get an authentic irish stout brew? if so, adding some bicarb of soda to your water prior to primary fermentation would possibly recreate the magic. I'll be sure to try these things out on my next attempt!