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Thanks for the insights. Looking forward to seeing how it turns out. If it ends up with a smoky undertone, I'll just call it a smoked porter :) I think my biggest problem is just not having enough time between the end of fermentation and time to let it age properly. Will have to drink...

Thinking I messed up a lot on my first porter and am looking for some feedback on any personal experiences anyone has had with this stuff: While steeping my grain, I forgot to take the pot off the burner, and the temp got up to about 180F. Does that mean I've released a bunch of off flavor...