Recommend me a commercial porter?

[Mardoo]

+1 for the Baltika and the Zywiec porters. Great beers.

My fave at the moment is the Renaissance Elemental porter. Great flavor, great balance, just a fantastic example of porter. Love it.

http://www.renaissancebrewing.co.nz/content/elemental-porter-ale-craft-beer.html

 

[Weizguy]

Potter's porter, on tap at Potter's Brewery near the Hunter Valley vineyards. Fair sessionable porter.

+1 for Toohey's old, as long as it's fresh. Once the keg has been open for more than a week, a lot of the flavour nuances drop out and starts to taste stale, FWIW.

* spelling mistake edited

 

[mr_wibble]

"Old Engine Oil" ( http://www.beeradvice.com.au/998/old-engine-oil-porter/ )
I swear, this is one of the nicest beers I've ever had.

But I'm pretty sure it's not available at Uncle Dan's.

I also quite like the Robust Porter from Feral, but I don't know it's formal name.

 

[///]

I do one, on draught only though.

Tadcaster is my fav, as is Firestone Walkers Parabola.

My new trick is throwing some caco3 in the whirlpool, softers the dark malts that's for sure.

 

[bradsbrew]

I do one, on draught only though.

Tadcaster is my fav, as is Firestone Walkers Parabola.

My new trick is throwing some caco3 in the whirlpool, softers the dark malts that's for sure.

In the whirlpool hey. What sort of ratio you talking of there Scotty?

Cheers

 

[Ducatiboy stu]

I use normal fabric softener in my whirlpool

 

[///]

Fabric softner with Enzymes ...

Been chucking about 300gm in for a 24hl batch. I havent done the calc on the total PPM fo Calcium, but adding 150gm each of Chloride and Sulphate in to the mash for 1200l. We do 2 x 12hl's to fill the fermenter if that is not apparent.

Mash pH at about 5.4, rises to about 6 in the whirlpool with that 300gm. Been dropping to the standard terminal at about 4.3, tasted great on the last batch.

 

[///]

Oh yeah, double check of notes, one batch we chucked in 250gm into the FV as at the end of the ferment it was a bit sharp. Softened the buggar up.

 

[bradsbrew]

Thanks for that, have never even thought of adding at those stages. Should help with my indigestion and diarrhea as well :blink:

 

[///]

Well those 2 things are why I struggle with stouts, the 'acidity' (likely volume consumed) kills me.

I hadn't ever played with CO3 till Rich @ Young Henrys was seen with a stainless bowl heading to the back of the brewhouse one day at brew-camp. The batch we chucked it into the FV was to use a bad pun 'chalk and cheese'. Dropped the CO3 into the fv, gave it a squirt up the ring-hole with Co2 for a few minutes and on the next taste was like 'Darling where have you been all my life!'

 

[TNT650R]

In the beginning there was the porter then the brewery started to produce the stout porter that they were stronger than normal porte and dome with first used malt so they were better and more expensive..than the normal porter..

For what I know the RB was used for the first time in ireland by the guinness for save the money of the malt..

But during the world war the porter style was dismissed and guinness begin to become famouse like stout..
Only with the new way of US craft brewery in the 80's porter comeback to be brew...so there is some cpnfusion between porter and stout..also bjcp description is very simillar exept for some point of OG(porter can be stronger) an d IBU EBC(dry stout could be darker and bitter) and they tell that you can use same ingredient but if you have a look on CAMRA you will find different line..for example RB for stout and malt for porter...

I hope that you can understand what i try to explain...unfortunatly it s little hard for me...

 

[chopdog]

Ballast point black marlin is a great porter to start on. Hunter porter is also tops if your up that way

 

[Adam Howard]

Emerson's London Porter is a good one too. Bold and roasty.

 

[Innes]

Cooper Dark is a porter as is Tooheys Old. They are basically brown porters

Coopers Dark Ale and Tooheys Old are not a porters.

 

[Ducatiboy stu]

Brown porters

 

[Ross]

Fabric softner with Enzymes ...

Been chucking about 300gm in for a 24hl batch. I havent done the calc on the total PPM fo Calcium, but adding 150gm each of Chloride and Sulphate in to the mash for 1200l. We do 2 x 12hl's to fill the fermenter if that is not apparent.

Mash pH at about 5.4, rises to about 6 in the whirlpool with that 300gm. Been dropping to the standard terminal at about 4.3, tasted great on the last batch.

300gms in a 24hl batch (equivalent to 3 gms in 24L) added at whirlpool? Wow, I'm amazed you can taste it at all !!!


Cheers Ross

 

[Toper]

I think Coopers describe their dark as a 'dark Mild'.Brown Porters and Milds are an overlapping style,they share characteristics.I'd personally consider it a little tame in the flavour department for a brown Porter,but it fits the guidelines in other departments,as it does for a Mild.I always thought they based it on Brains,from Wales,might be wrong though.

 

[pressure_tested]

I was trying to mimick taddy porter and ended up with something very close to sierra Nevada porter. Sn porter is on the roasty side but is a great drop.

with a little bit of research you could find the recipe for "Who's your taddy porter" from the book 'brewing classic styles.

They claim that 72.5% english ale 10.5% brown 10.5% crystal and 6.5% chocolate will get you there.

 

[GalBrew]

I also am a fan of Tooheys Old, but I would also give Fuller's porter a go. Had one on the weekend, was very intensely flavoured.

 

[lael]

Wanting to brew a porter and doing some research. Just drinking an elemental porter as a result of one of the posts in this thread. Mmm... So good. Have a few more different porters to try to round it out. Anyone tried to clone elemental?

 

[Foster]

Sam Smiths Taddy porter is hard to beat. Its got the right body, colour & lovely taste that a porter should have IMHO. Smiths also open top ferment all their beers in Yorkshire squares - pretty darn neat..

 

[geneabovill]

Zyweic Baltic Porter.. Delish.

 

[lael]

Love the zywiec... Have seen a recipe from on here for it and from clonebrews. That is a very tempting one to do.

 

[lael]

Trying the taddy tomorrow

 

[mr_wibble]

Zyweic Baltic Porter? Really?!

I love a good dark brew, but i found this excessively, uh, robust.
I still have 5 of the 6-pack left.

Maybe I better try it again.

 

[mr_wibble]

Old Engine Oil
http://www.ratebeer.com/beer/harviestoun-old-engine-oil-bottle/9137/

Smoothest beer I've ever had

 

[Lodan]

Lobethal bierhaus porter off tap or stubbie
http://www.bierhaus.com.au/beer-redtruckporter.html

tasty!

 

[lael]

Awesome. Have one in the cellar. Funny, I liked the zywiec's I've had cause it was much less robust than others... Like Sierra Nevada and riversides and a couple of others.

 

[geneabovill]

Oh, the Zwyeic was stellar. Nice dark notes, touch of aniseed/liquorice flavours.. Definitely a robust beer, but I think that's what they were going for.

 

[OneEye]

I do love a bit of smoked malt in my porters, something a little different to think about.