First Porter

[DeusEx]

I really like porters so a few weeks ago I decided to try one for myself. I bottled them 2 weeks ago and I tried one about three days ago (not very good) and I tried one today (better). I was wondering how long should I let them condition before they are ready?

 

[DeadYetiBrew]

Typically 3 weeks in the bottle..... i give them lots of time.... the longer it goes the better.... lose one for 6 months.... trust me it's worth it.

 

[Revvy]

Porters and stouts tend to need several weeks to fully come into their own...I've had both take 6-8 weeks in the bottle before I thought they were truly drinkable....Just try one every week until it tastes like you want it to...


And stash AT LEAST one bottle away and try it after 6 months you'll be really surprised and impressed and wish you had stowed more away instead of guzzling them back when they were still new-I know that from experience

 

[brewt00l]

IMHO it depends on your recipe and preferences as to when a batch hits its prime.

I totally agree that it is always worth the wait to consume a batch over the course of several months and experience how the beer changes.

 

[TheOceaneer]

I'm in the same boat with my first porter. It will be three weeks old this weekend.

I tried one last week, and it was tasty, but not to my taste. It was pretty sweet, and had a very caramel, toasted marshmallow, coffee with cream and sugar thing going on. I'm hoping the sweetness subsides with age.

What causes sweetness in beer? Is it unconsumed priming sugar? Complex sugars that yeasties can't devour? Some weird protein effect? The recipe itself (the "Ultimate Porter" from BYO) didn't have anything weird in it (just malted grains, extract, and hops), so the mystery sweetness has piqued my curiosity.

 

[DeusEx]

Sweetness is usually lactose right?


My porter was really bitter the first time I tried it. Like coffee

 

[DeadYetiBrew]

I'm in the same boat with my first porter. It will be three weeks old this weekend.

I tried one last week, and it was tasty, but not to my taste. It was pretty sweet, and had a very caramel, toasted marshmallow, coffee with cream and sugar thing going on. I'm hoping the sweetness subsides with age.

What causes sweetness in beer? Is it unconsumed priming sugar? Complex sugars that yeasties can't devour? Some weird protein effect? The recipe itself (the "Ultimate Porter" from BYO) didn't have anything weird in it (just malted grains, extract, and hops), so the mystery sweetness has piqued my curiosity.

Malt and grain do not 100% ferment out. They leave residual sugars if they completely fermented you'd have a beer end at 1.000. There's going to be residual sugars that the yeast won't eat that causes malty sweetness. I'm sure there's a more scientific way to explain it.

This is where hops help, if you make a beer and it was too sweet last time you made it, increase the IBU's they'll counter the sweetness... Just remember some beers are suppose to have that sweetness.

Sweetness is usually lactose right?


My porter was really bitter the first time I tried it. Like coffee

Lactose is an example of the above comment... Lactose does not ferment so any sweetness it imparts STAYS....