Brew an American Porter

American Porter. A close relation to stout, but not as dry or roasted.
The early American settlers wanted to recreate the tastes of the English Porters that they remembered from home. However, a lack of access to the British and European base malts and crystal malts, meant they had to improvise with the grains they had.
This resulted in a porter made with a base of pale malt, a clean fermenting yeast with little esters and US grown hops. The beer this produces is cleaner and slightly more bitter than the British porter, which in my opinion, creates an ale that is even more drinkable, especially during hotter weather.
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[@mkeysou812]

Another cracking beer, nice to see a bit more of the brewing process

[@BrewabitRick]

I love a porter brilliant cheers 🍻👍

[@brewandbuild]

Thanks Rick 🍺🍺

[@josephkirby1621]

I may have missed the video.. I really like the Brite tank and force carb you do..I'm still bottle carbing mine.
At what temp do you do this and for how long..?

[@brewandbuild]

You didn't miss the video, it's not something I've really gone into. Force carbing bottles is not a very popular method for homebrewers.
I generally chill the tank down to 3°c. The pressure I put in the tank is about 15 psi. I carb initially with head pressure, whilst I'm clearing the beer (gelatin etc) and then use the carb stone to slowly top up to the end. This gives a good caronation level around 2.4 vols after I've bottled with the beer gun. (there's obviously some carbonation loss during bottling)
If I need a higher carbonation for a certain style, I can always lower the temperature further, but use the same pressure.
The whole process takes about a week to clear and carb for most beers.
Bottling a carbed beer with a beer gun needs some trial and error as well tho....
Any more questions, please ask