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I say secondary. And there's nothing wrong with letting the stout sediment out; you'll purify the beer but you won't lose flavor. Heck, I racked my recent double chocolate oatmeal stout 3 times to sediment out the particulate matter. What are you planning on dry-hopping it with? Let us know how...

Let's do this!

I'd heard the same thing about the origins of a porter. I'd also heard that it is derivative of the stronger brown ales in 1700's England: Porter is first mentioned in writings in the early 1700′s, and the name Porter is derived from its popularity with London’s river and street porters...

Sweetwater's Happy Ending is an inspiringly hoppy stout. One of the best stouts I've had in fact. I'm considering dry-hopping my Bell's Chocolate Porter clone I currently have fermenting to move in the direction of the Happy Ending :rockin: On this topic, anyone have experience dry-hopping a...

I'm definitely interested in making this one. But I'll be using an extract equivalent instead of the 2 Row Malt grains, and steeping the Chocolate, Roasted Barley, and Black Patent. It's interesting; I'm fermenting a Bell's Chocolate Porter clone at the moment, as well as a Two-Hearted clone...