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Old 12-15-2009, 02:51 AM   #21
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i bet yours will turn out really similar, it looks like the only major change is the one type of chocolate instead of two?

interesting the comments from larry sidor, on the can you brew it podcast, they talk to jimmy seifrit, and IIRC, they give slightly different info on that porter... and the IBU i think the CYBI guys changed to reflect how bitterness comes out on their own system... i've got that issue, but haven't read all the way through the porter section, i'll have to check it out.

looking forward to hearing how this turns out!

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Old 12-15-2009, 06:22 AM   #22
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Quote:
Originally Posted by android View Post
i bet yours will turn out really similar, it looks like the only major change is the one type of chocolate instead of two?

interesting the comments from larry sidor, on the can you brew it podcast, they talk to jimmy seifrit, and IIRC, they give slightly different info on that porter... and the IBU i think the CYBI guys changed to reflect how bitterness comes out on their own system... i've got that issue, but haven't read all the way through the porter section, i'll have to check it out.

looking forward to hearing how this turns out!
Yes, I seem to remember that they didn't go by measured ibus but instead by percieved taste based on rager
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Old 12-15-2009, 03:09 PM   #23
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Yeah, my local homebrew shop only had the one type of chocolate malt. It seemed to span the appropriate range though, so I just decided to make do. They say why use one grain when two will do, as that adds complexity and depth to a beer, so I guess mine could be lacking in depth, but there are still like five different grains in there. I don't think it will make much of a difference.

My apt is kept at about 68 degrees. Its been fermenting away for two days now with the airlock burbling rapidly and lulling me to sleep at night. The heat of fermentation drove the temp all the way up to 75-76. Nothing I can do though. Its New York after all.

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Old 12-15-2009, 04:08 PM   #24
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well, it might be a little estery, but who cares, it will still be a great beer... and i've noticed the range of lovibond on the grain buckets... i wonder if there is that variability within each batch or if each batch has a slightly different rating... but you're right, i'm sure it will be just fine.

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Old 02-01-2010, 08:57 PM   #25
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Boiling away on another batch of this right now.

Beer is looking and smelling absolutely perfect. I love this recipe.

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Old 02-02-2010, 04:20 PM   #26
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amen! i'm still chipping away at my keg, it's almost gone... did you do anything differently this time phil?

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Old 02-02-2010, 05:11 PM   #27
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just a hop substitution, had to use magnum for bittering, still had mt hood and cascade for the other additions though. Shouldn't matter much at all.

I stuck with the 130 rest, got slightly better efficiency. OG was 1.062 instead of the 1.058. Just a smooth brewday, not much to report

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Old 02-15-2010, 10:26 PM   #28
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Super excited about this one. This will be my first porter. My friend from Portland is coming to visit me in new york during the first weekend in April. Its his favorite beer, so i am hoping the grain i just ordered will arrive in time. Probably not, but it would be nice.

Any additional tips for this one are gratefully welcomed.

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Old 02-15-2010, 10:31 PM   #29
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Despite the lack of temperature control on my ferment, I still got an average of 36/50 points on this beer in a recent competition. Not enough to place, but I was definitely in the running. This beer is a definite repeat brew for me. Despite fermenting hot, the esters were still only a background flaw. I have no doubt that this is a potential competition winner.

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Old 02-15-2010, 10:35 PM   #30
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Was that the homebrewalley 4th comp? I submitted an ESB to that and got a 34. My first comp, and it was pretty cool to see the resulting score sheet. What were the criticisms of your recipe?

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