Anniversary Porter

[daryl]

I will be brewing my first all grain Porter this weekend; fired up the yeast starter last night (Wyeast British Ale).

Last November I brewed my first batch of beer after about a 15 year lapse (kids can do that to you); it turned out pretty good and I am running low on my Hibernation Brews (malt forward beers).

So in celebration of my first year back, I thought I would try to improve upon last year's batch.

This will be my first time using a liquid yeast, so perhaps the starter wasn't necessary. But if I did it right (with proper sanitation) those little guys should be awake and active, and hit the wort running!

Yeast! - we love the crap of it!

[Steven P]

Good job! I look forward to it!

[czubak]

Hope it all goes smooth for ya Darryl.


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[brianhall1024]

What hops are you using?

[daryl]

Columbus.

I am using the Historical Porter recipe from Brew Your Own, 1744 Porter, a few months back.

[brianhall1024]

I use fuggles in my porter.

[daryl]

Completed the Mash, should finish up the sparge in the next 10 mins.

Mash tun is working great; first running came through without issue, so I am expecting the sparge will be just fine.

Should wrap up the 90 min boil before 6 PM, have it in the bucket, pitch the yeast, and have everything cleaned up before Sunday night football.

Life's good!

[Matt F]

Love Columbus. My primary bittering hop. I use it all over the place and often excessively in IPAs.

[daryl]

The yeast starter really speeds up the start of the fermentation process. Within 12 hours there was activity, within 18 hours I had to put a blowout tube in the top of the bucket and I still had seepage through the lid; it was quite vigorous for about 36 hours. I am back to the airlock, but it still is going pretty good.

I'll rack this batch this weekend and let it age for a week or two...and then it is into the bottle. Might have some samples by Christmas; but it will probably hit its stride in January.

I might seek out some pointers at tomorrow night's meeting on conversion efficiency; I kept my temps stable throughout the mash and sparge, but my conversion efficiency was a little disappointing.

But it looks and smells great.

Practice, practice, practice!