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Seems like it will be okay either way, but 46 IBU is pretty bitter for a porter. IMHO, it will be better at 27 IBU.

The yeast is a London Ale Yeast. I've used it quite a few times and never seen anything like this on the beer. If you want, I can snap a photo. I was also thinking it might be some non-sugar compoind from the maple tree that got orphaned during fermentation.

I agree that I would expect noticeable off-flavors, but I still have a hard time believing that a second fermentation pushed the FG a full 5 gravity points lower than the first fermentation... And I thought sulfites were only used for stabilizing wine by stopping oxidation. In fact, in this...

Hey guys, So I brewed my first maple syrup beer last month. A buddy working on a syrup farm in the northeast shipped some grade C stuff (darker than anything in stores) and I added it after primary (because I wanted to minimize the amount of maple syrup flavor lost in fermentation bubbling)...

I've read these forums for a couple years, and finally I get to contribute something... I have actually been debating this topic with a buddy recently, so I did some calculations. With the following assumptions: 5-gallon brew SG 1.065 75% attenuation 20% heat loss from expelled CO2...