Another Rochester newbie. Have a concocted Porter / Stout (Porter kit plus steeped roasted malt to wort) sitting in the primary right now as my first run. Worried, but relaxing. Fermentation is a bit lame at the 48 hour mark and was wee bit pathetic last night with a 1.5 inch kraeusen that rapidly flattened by morning. Gotta start somewhere though, right?