Porter

[Steve Ruch]

Brewing this tomorrow.

 

[Josh Hughes]

I’d drink it!

 

[The Brew Mentor]

I’d drink it!

I bet you say that to all the beers!

 

[Minbari]

only thing I'd change is wyeast 1098. my goto for stouts and porters

 

[Josh Hughes]

I bet you say that to all the beers!

Yeah….

 

[Steve Ruch]

only thing I'd change is wyeast 1098. my goto for stouts and porters

I almost never use liquid yeast.

 

[Zefram]

I almost never use liquid yeast.

Same here. I like Windsor in my English porters, but I like the extra maltiness from the lower attenuation in that style. Mixing S-04 with Windsor is an option as well. Of the two you have listed, I'd go S-04 personally... Notty is a little too neutral for me in a porter.

Looks tasty. Good luck with it and cheers!

 

[Steve Ruch]

Same here. I like Windsor in my English porters, but I like the extra maltiness from the lower attenuation in that style. Mixing S-04 with Windsor is an option as well. Of the two you have listed, I'd go S-04 personally... Notty is a little too neutral for me in a porter.

Looks tasty. Good luck with it and cheers!

I went with the nottingham because it better fit the temperature of my cellar at this time of year.

 

[Zefram]

I went with the nottingham because it better fit the temperature of my cellar at this time of year.

Temperature is certainly a factor, too!

 

[Steve Ruch]

1.058-1.016. The exact same numbers BIAB as I got the last time in my 10 gallon cooler mash tun.