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Old 10-05-2012, 05:21 PM   #11
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A stout was originally called a stout to differentiate it from a porter. The original names was Stout Porter, and it meant a more stronger porter.

But as has already been said, there is sometimes not much difference between the two of them. A strong porter could easily be called a stout, and likewise a somewhat less roasty stout could easily be called a porter. They are defined this way for the purposes of judging.

Case in point, I made a chocolate stout for my wife who isn't fond of strong roast flavor, so when it was made I felt I had to change it's description to Chocolate Porter, since it really didn't have the strong roast flavor profile that I am used to in a stout.

It's these small things that makes for good conversation between brewers.


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Old 10-05-2012, 07:53 PM   #12
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I'm glad to hear that about the US-05 and did not know that about porters.

The bucket is a 5 gallon which is why I like to piece together ingredients myself and make batches that are about 4 gallons. My better bottle is 6.5 gallon though


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Old 10-06-2012, 04:13 AM   #13
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Well I'd recommend starting right off the bat with a blowoff tube if its gonna be in your closet just to be safe. Also have u thought of any names for it? Like Sorority Slaying Stout?
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Old 10-07-2012, 02:30 PM   #14
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Quote:
Originally Posted by HerbieHowells View Post
It is a shame that Deschutes doesn't distribute to Wisconsin (at least according to their map) because their flagship beer, Black Butte Porter, is an amazing beer.
"Amazing" is an understatement! I LOVE Black Butte Porter, and it's a shame it isn't distributed in Pennsylvania, either. I have to smuggle it back from Washington.
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Old 10-08-2012, 03:30 PM   #15
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Well it sounds like the Black Butte Porter should be added to my list of beers to try!

Here are some updated photos from my closet brew. I racked the IPA to secondary the other day and added:
1 oz Centennial Hops
0.5 - 0.75 oz of light oak chips

Does everything look alright so far? Temp in my room is set to 68F and have a small fan blowing on the carboy most of the day.

I am surprised how much has already settled at the bottom. I think I picked up a ton of yeast from the primary when I siphoned. Maybe this yeast will help clear what is left...
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Old 10-16-2012, 05:51 PM   #16
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You should get a smaller secondary...that is a lot of headspace.


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