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Old 01-20-2012, 06:04 PM   #51
JasontheBeaver
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Quote:
Originally Posted by seven_37 View Post
...I racked it onto some whiskey soaked oak cubes for five days (for just a very slight hint of oak). The sample I had at bottling tasted great and I can't wait for it to get carbed.
This brings up something I'm going to try someday. Whiskey-barrel aged porters are getting more popular and I have had some awesome ones and some that were dreadful recently.
I'd like to know how yours ages. Will the oak and whiskey flavors mellow and blend, complimenting each other over time? Please keep us up to date.

 
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Old 01-20-2012, 07:33 PM   #52
Airborneguy
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I've aged this recipe in my barrel twice: once before and once after the barrel had been innoculated with brett. I have one of the Brett bottles in my fridge still. Both times the recipe held up well to the barrel's flavors.
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Old 01-20-2012, 09:37 PM   #53
EternalHoppiness
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I've been enjoying this for about a month now. I accidentally subbed debittered black malt (Castle) for the US black malt, but it turned out great. Despite being right around 152-153 with my mash temps, pitching a high-krausen starter, and 60 seconds of 02, it only went from 1.050 to 1.020. The result is a super-tasty full-bodied session porter, and SWMBO and I both really like it.

This will definitely be a regular in the rotation! Thanks for the recipe!

 
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Old 01-23-2012, 07:25 PM   #54
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I racked this to keg this weekend. Grav reading is right on, tastes good!
Did you warm age it in keg at all or just start carbing?

 
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Old 01-23-2012, 07:34 PM   #55
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I'm usually backed up about 1-2 batches so I hit it with 30psi and let it sit at room temperature until its turn comes up.
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Old 01-27-2012, 02:19 AM   #56

I'm not one for copying someone elses recipe but this seems pretty good and I have not brewed this style before! I have a slightly different roasted malt combination, and I'm using Goldings for flavor hops, but otherwise it is the same recipe, just milled my grains for tomorrow - my day off.

Cheers,
Steve

 
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Old 01-27-2012, 02:37 AM   #57
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Thanks, good luck. I'm sure you'll like it.

This beer is being judged in the Robust Porter and Brown Porter categories on Sunday in the Homebrew Alley 6 contest. The bottles I entered have a little age on them, but I don't see why a porter wouldn't hold up for roughly 6 months, so I'm excited to see the results. I'll post them when I get them back.
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Old 01-27-2012, 10:37 PM   #58

I should know this by now but every time I brew a low gravity beer with not so much hops my efficiency is much higher! I ended up at 1.054 - shooting for 1.048ish - so I guess this is a robust porter. I fiddled with the hops some more - northern brewer (which I like in dark beers) + goldings. I hope this ends up dry, I am not a big fan of deserty tasting beers. Mashed at 152 f.

Cheers!
Steve da sleeve

 
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Old 01-29-2012, 05:14 PM   #59
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Ok my batch has been on the gas for a week and I pulled a sample and it tastes green, or watery. More like a lighter tasting brown ale, though the color and aroma are perfect.

Major difference between the OP recipe and mine were that mine was in primary for 36 days. Other than that the numbers were really close.

I'll let it sit in the fridge to continue carbing and see what happens.

 
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Old 01-29-2012, 08:31 PM   #60
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I don't know what my longest primary was with this beer, but I usually do around 21 days. I'm sure I've brewed a batch that went a little longer. I usually give it around 2-3 weeks in the keg before tapping, but one batch which was bottled I started drinking within two weeks and it was awesome.
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