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Old 10-22-2009, 03:29 PM   #11
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Can't wait to see how this one tastes. I'm a big fan of porters now, because of your advice.

On a side note, my Oatmeal Stout turned out pretty good.
Like the Black Marlin, eh? It is a good one. Can't wait to try your stout too... speaking of my porter, I need to rack over to secondary to free up my fermentor.
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Old 10-26-2009, 07:01 PM   #12
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Took a taste of this last night when racking to secondary... The spices weren't prevalent at all really, but I expect they were being covered up by the youngness of the brew. Definitely has a nice roasty porter flavour though, spices or not it's going to be delicious.

I did a gravity reading as well and got 1.015, down from 1.068. Just a shade under 77% attenuation, which is not bad for a yeast that's supposed to top out at 75%. The 6.9% ABV doesn't hurt either

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Old 12-14-2009, 07:05 PM   #13
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One word: DELICIOUS

I actually can't taste much, if any, of the spices I put in! I'm a little miffed about that, but it's still a great beer. I'm going to rebrew after the new year without the spices to compare what they actually contributed to the flavour.

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Old 12-14-2009, 08:41 PM   #14
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One word: DELICIOUS

I actually can't taste much, if any, of the spices I put in! I'm a little miffed about that, but it's still a great beer. I'm going to rebrew after the new year without the spices to compare what they actually contributed to the flavour.
You went with the 4 tsp total? I'm suprised that even given that you added them to the boil you didn't get much character. How fresh were they? Pre-ground spices lose a good deal of their chacter over just 6-12 months.
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Old 12-15-2009, 12:56 AM   #15
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The allspice was fresh from the store, but the preground stuff. The ginger was probably 6-12 months old, and the cinnamon...? No idea.

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