My pale ale is all Simcoe FWH and Simcoe dry hop.
My IPA is Simcoe FWH, amarillo/simcoe blend in the boil, and a blend of simcoe/amarillo/citra for dry hop. It tastes like eating a fruit cup with a nice smooth bitterness.
Seems closer to a stout than a porter. I'm not on my computer so I can't say for sure but of you switch to pale extract and use a dark crystal it should get you close.
Personally I would go all nugget for the hops, I'm not a fan of amarillo in dark beers though.
I use this same kettle, it loses a lot of heat through the sides and I got a much better boil after insulating it.
The handles are sturdy but I do worry picking it up full of wort.
Never used the false bottom.
You can get an aquarium sump pump that would work for $20-30. Just go to a good aquarium store and tell them what you need to do. This is what I did and I met two homebrewers that worked there.
Just make sure you go to an aquarium store and not a regular pet store.
5 minutes in warm oxy solution and my SN labels come right off. Founders labels take all of about 30 seconds to fall off (a good solid stare usually works) but they are harder to cap with a hand capper.
A lot of people recommend the side of the glass but seriously I have noticed a HUGE increase in aroma when I started to pour more slowly right down the middle. I typically get a minimum of two fingers of head, sometimes more.
For the head, pour straight down the middle of the glass slowly. Release those aromatics.
Keep it cold and it will probably clear up some. If you ever make it down this way let me know and I will happily share a few of mine with you.