I have a batch of porter that I brewed on Sunday that has been bubbling along just fine for the last few days at 66 to 67 degree F in my 53 degree cellar with the help of a heat belt, some recycled Styrofoam and my DYI temp controller and now I'm getting a good strong burb every 20 seconds or so. In the last few days I have been listening to the Jamil show and a few Brulosophy podcasts on tempature control but they have mostly been talking about diacetyl rests for Lagers and the first 24 to 36 hours of a recently pitched wort. I have also read that a slow steady rise in tempature is a good thing in general to give the yeast a little motivation to keep on keeping on but I haven't come across any good advice specific to porter and how it likes to finish out. What say you smarter ones? What's the right way to pamper my porter?