Just tasted my porter. This was a Cherry, Vanilla, Dark Belgium Candi Syrup, Porter. It is really good. Cherry is not overpowering so two cans was perfect.
It is cloudy, though that doesn't mater much for this porter. The cloudiness came mostly from me not paying enough attention when racking into my keg. I let some puree trub get sucked up for the last little bit. I had cold crashed it for a week and it came out nice and clear when I first started racking.
I would certainly recommend brewing this beer. It is very tasty. It may be my favorite beer I have brewed. Just for grins here is my recipe. I cobbled together some ideas, and it just worked out.
8 lbs of Two-Row
1 lb of Munich
1 lb of Crystal 40L
8 oz of Carapils
8 oz of Black Patent
4 oz of Chocolate
2 Lbs of Homemade Dark Candi Syrup (Sugar # 5 http://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/)
1 oz of Northern Brewer (Bittering 60 Min)
1 oz of Cascade (Aroma 5 Min)
Yeast Safale US-05 (63 Degrees F. Fermentation)
Let this ferment out 2 weeks & dumped trub (Conical Fermenter)
2 cans of Vinters Harvest Cherry Puree
5 Vanilla Beans (Soaked in dark Rum for sanitization..Sailor Jerry's if that matters)
Let Ferment three weeks. Cold Crashed for one, Kegged and Force Carbed.
(FYI The stock porter was based on MoreBeer's all-grain porter. I had had it once, and it was a very tasty basic porter. If you are a MoreBeer Customer, you could save some time buy buying their all grain kit. I got my from Austin Home Brew as I like their recipe build option and the fact they have an unmilled grain option. MoreBeer will do that, but not for their specialty grain in their kits. Meaning, if you order the porter kit from them, the specialty grains will be milled. Nothing wrong with that, I just don't always know when I can brew and since I have my own mill, I prefer unmilled.)