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A mug of my no-class-having adjunct Oktoberfest while I prep for tomorrow's brew day.
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Thanks for that picture!

I currently have a new recipe for a brown porter that'll crash tomorrow and it's very similar to your color. As usual, I wrote the recipe on my mind's tongue (if it can have an eye, it can also have a tongue, okay?). While I was delighted by its color heading into the fermenter, there was an argument to be made that it was a bit too red to call it a porter in good faith.

As a brewer that delights in that fuzzy area between porter, brown ale, and mild, it's reassuring to see a pro beer treading that same ground.

Thanks!
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