Originally Posted by MariaAZ
Danstar Nottingham dry yeast
I opened the fermenter to take a SG reading (1.014 by the way) and tasted the sample pulled for the test. It is very dry with a pronounced alcohol taste. The flavor is very clean with a little bitterness and a faint chocolate aftertaste.
If this batch isn't progressing normally, is there something I can do to improve it in secondary?
From More beers description of Nottingham yeast;
"Highly flocculant with full attenuation resulting in dryer beers."
Porters take some time. Getting it off the trub and letting it clear in a secondary should
get rid of the alcohol flavors.
Just out of curiousity, what water did you use? Porters are typically brewed with soft water. Pale ales with hard water. It's kinda like soft water produces lots of subs from soap, and hard water doesn't.