You've got me reading about pyrazine now. Looks like it could be interesting, but since the flavor profile goes all the way from olive to bell pepper to old asparagus... I dunno if I'd like a green porter. Lol.

For sure. I didn't pull a sample this weekend since it's still slightly active and I'm still slightly lazy. But I'll check it this coming weekend to make sure it's on track for bottling. Right now I'm brainstorming some names for it. How does Dead Ant Porter sound? Or maybe Ant-E-Body Porter...

Thanks y’all! I didn’t really measure the yeast due to laziness, just dumped a little of the starter in the small jug and the rest in the big carboy. I’ll check the gravity this weekend and chug the sample for quality control. I love how brewing is part science and part voodoo. Cheers!

I've been reading Designing Great Beers by Ray Daniels, and it is nerd-tastic. Also, I reread my old Craft Beer and Brewing magazines occasionally. They never stop being informative. If you subscribe, don't let them go, hang on to them.... it's not hoarding if you're still reading them.

Hi all. I brewed a porter this weekend and pitched it with WLP023 Burton Ale yeast on Sunday night. I miscalculated and ended up with an extra gallon of wort, so I split the batch between a 5-gallon carboy and a 1-gallon glass jug to ferment. By Monday morning both containers were chugging along...