first time poster (long time lurker) on these forums. Hope you'll are doing well. I am 6 months into this hobby and have brewed 3 Pale Ales which have ranged from disastrous to pretty bad :P I now am eager to brew a Porter (1 Gallon). All the 3 brews I have done so far have been using the Brewers Friend Windows Software which has stopped working. So I have tried Beersmith and the Brewfather app, must say, I found …

Have never made a porter, but may have done so by accident. Was trying to make an American coffee stout, but haven't done much extract brewing in awhile, and probably didn't have enough water volume to properly dissolve all the extract or properly steep(pre-dilution it was very viscous). I missed my target OG by about 20 points (1.065 as opposed to estimated 1.086), and my SRM by a few degrees as well (instead of opaque black, it is brown-ish) after …

Doing my 2nd batch (after a break of 20 years :) ). Its a LME / DME porter attempt. It all went according to plan and the OG = 1045. It started fermenting more or less on time, but was sluggish from the start. From what I can see, it only built up a krausen of max 1cm. It was blubbing nicely for a few days but has slowed down now at 72 hours. Just took a sample (have a …

I am attempting to brew the coconut porter as listed in this thread, which is bubbling away nicely at the moment. It notes: after fermentation, rack off into PB or somesuch. Then toast 700g dessicated coconut in oven for 40min at 150C or until just turning brown - do not burn!! Add 100g of untoasted coconut to the PB with the 700g of toasted coconut - loose. Leave for 10-14 days, giving a shake around every now and then as …

Brewed an All Grain Peanut Butter Porter using Pb2 and I am looking to get some grape jelly flavor in there. I used east Kent Goldings at 60, and that was it with a Belgian Ale yeast. Couldn't find much from Jack's Abbey or Funky Buddha on their process. What I did find is that sometimes English Ale yeast can bring out a fruity component. Any tips from the masters?

I am making a porter, and just started fermentation a couple of days ago. I have never manipulated temperature before, but have read that this is vital when making pilsners, so got curious. Is there any benefit in manipulating temperatures for dark ales and porters and the likes? The beer is built by modifying a brown porter recipe with rye and maize amongst other things. It is fermented in a converted refrigerator with temperature set at 19°C. I use WYEAST …

I've been chatting with my local city water tech. Based on what she sent me, the numbers work out as... pH- 7.5 Ca- 20.1 Mg- 12.6 K- 1 Chloride- 5.4 SO4- 11.5 Hardness (CaCO3)- 103 Alkalinity(CaCO3)- 99.6 Bicarbonate (CaCO3)- 123.3 I guess they can all be rounded to the next higher or lower number... :) So, my question is.. for brewing a dark beer.. I want to try Jamil's Robust Porter.. and later, an Oatmeal Stout. With the high(er) Bicarb, …

Porter, sitting at a steady 22 degrees, should be 5.2% abv, fermentation stopped at 2.5% A stir took it to 3.5% over a week. Added yeast, and nutrient, no sign of further fermentation 2 days on. Should I leave this, how long for? or can I try something else to coax it up to 5.2% ? Somebody suggested kegging and just leaving it, ideally I'd see this brew through to bottling in next 5 days as wish to free up …

I recently made a 5 gallon All Grain Porter and added 13oz of Choc. PB2 at the last 10 minutes of the boil. Though the flavors were there it was extremely light and would like to get more of a PB taste. Would it be smarter to add it as a whirlpool or perhaps as a vodka extract in the secondary? Any help would be great.

A pub and brewery in town does a delicious porter with caramel and coffee tones. What particular ingredients do I need to add to my mash to achieve this?

Im new to homebrewing (this'll be my 3rd batch ever, but only my second with this kit) using a Mr Beer 2 gallon kit. Im making an American Porter (from extract) and want to impart some coffee flavors into my beer. Ive read on here that the best method for adding coffee to beer is to cold brew the coffee, and add it at flameout or into my fermentation tank. Im currently only using a primary. Most of the questions/answers …

I have seen someone added coffee in a stout beer, I want to use it in batch of my beer (18 liters), to do so I have two ideas: To combine grains of coffee with mash. Make an espresso and add it to the mosh before the hop was added. Which option is the most feasible to get a better result in a Porter style beer? Also, How many grains of coffee would you recommend?

After a week of fermentation I'm realizing I missed my mark on color and flavor: What I've got: A great brown porter What I want: A more robust porter I'm wondering if I steep some Midnight Wheat or Blackprinz (what I have on hand) and add it to the end of primary if it would get me closer to the results I'm looking for? Details: 10 gal. split batch, WLP005 & WLP001 (64 deg. 2.5 days, 68 deg. 4 days) …

What does cause ash or ash tray off flavour? I made an all grain porter (using chocolate and carafa type I), there is a slight ash tray off flavour. The falvour was apparent at the beginning (just after bottling). Does it depend on the exessive amount of dark grains? Or maybe it is beacause of oxidation? Carafa+chocolate percentage was about 10% of grains weight.

I am preparing some beer Porter style, Are there any recommendations you could share to avoid acidity on the final product, because some time ago I added oats wafers but got bad result, the filter was capped. For you what attributes a porter should have?

I have heard several fruit beer podcast and they all come to the same conclusion, 1/3 - 1/4 in the primary and the other portion in the secondary (after fermentation). but I was wondering what would happen if I made a somewhat peach cider then blended it with a porter? am I in for trouble or do I have a good thing ahead?

I'm still pretty new to home brewing, so I'm sure I made about a hundred mistakes with this beer. I brewed a 1.079 OG imperial porter, and used Safale 05 (only one pack, unfortunately). First of all, I think I under-pitched the yeast, and then I only kept it in primary for seven days. I tasted it during racking, and there were definitely some pretty distinct fruity flavors there that I did not expect or want. The gravity read 1.032, …