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I think the choc mahog can has changed over the one from last year. Seems a lot lighter these days. Though I'm using different DDME which might explain it...

Just bottled mine. 20 year old son came in just after bottling had finished and remarked what a wonderful smell it was. (And that from a callow, spotty-faced youth).

Looking forward to this one.

Cheers, Pete

We have to remember that brewing is not an exact science and that what I like isn't necessarily what you will like.

I have had the Choc Mahogany Porter made by my father in law as a k&k using white sugar and enjoyed it. BUT, when I used DDME, honey and Cascade it went from being drinkable to extraordinary.

I will keep on experimenting with different malts, grains, hops and yeasts and expect each one to be totally different and enjoyable.

Glory be to Bacchus and whoever invented beer......the nectar of the GODS!!!!!!

Tried a stubby tonight. Pleasant, but not as much body as I thought. Not being a Porter man I may be talking through my hat.

However, this was my first go with Honey, and I can certainly (I was going to say taste it) but more detect it. Another convert.

Cheers, Pete

my choc porter is bubbling away nicely in the primary at the moment. i'm going to dry hop some fuggles when it settles down ( i don't have a secondary fermenter as yet ).

i have a hop bag that i can reuse, i was wondering if i am best to dry hop using the bag, instead of just throwing the pellests in there and creating lots of hop sediment. will i still get a good aroma effect by using the bag and floating it in the top?

you dont need a bag, just throw the hops in an let in sit for another week. All the hops should settle out by then (or float?). Either way, its easy enough not get any debris in bottles.

And even if you do get some in the bottle, they will settle to the bottom anyway.

I've always dry hopped and I think it imparts more flavour/aroma.

Cheers

Boonie

thanks guys. i did get some in the bottle in the LCPA clone. i guess i'll just have to pour it really carefully.

Im almost ready to bottle mine & found a fair bit of sediment in my hydrometer reading this morning . Any suggestions on how to remove/minimise this when bottling?

Was that your first Hydro reading? as mine generally gets a bit of gunk in the tap when mixing brew and after the first reading it becomes clearer.

Only other option is racking if you want to and leave for a day or two.

Cheers

Boonie

Yeah, I poured half a glass first to clear the tap but it was my 1st reading. Ill see how the next reading goes!

G'day all.

I'm new here and just brewed this beer myself.

I used:
1 x can Cascade Chocolate Mahogany Porter
1 x sachet (10mL) Liquorice Extract
1kg Extra Malted Brewing Sugar
Kit Yeast (The highly unhelpful bloke at the store grunted and said "yeast is yeast". I now know better and he will have my business no longer)

It was bottled yesterday. I would be interested in hearing about what experiences people have had with Liquorice Extracts in the past and whether they think they would be beneficial.

Which shop?

I've never used licorice extract myself, but I hear that it aids head retention. The other things I'd do with your recipe would be to change the brewing sugar for malt extract, and add some finishing hops (otherwise this is quite a sweet brew... actually with the sugar it won't be so sweet as with mine that have used malt... ). As for the yeast, I think it's OK, though a lot of people on this forum disagree. Yeast certainly isn't just yeast tho.

rwh wrote:Which shop?

Brewcraft in Heidelberg.

WOW!!

Do the honey porter, it's great.

I used DLME instead but this is fantastic!!!

benc_4508 wrote:

rwh wrote:Which shop?

Brewcraft in Heidelberg.

I have had similar dramas, now most of my business goes to Greensborough, only time I go back to Heidelberg is for the tins, they seem to have a better range, but I ask no advice or anything else.

Following the Wassa's Honey Porter bandwagon, put this down yesterday.

CMP Kit
1.5kg Amber malt extract
500g Honey
500g Pale Malt
250g Medium Crystal
100g Caraamber
50g Chocolate malt
20g Fuggles pellets (15 min)
10g Amarillo pellets (15 min)
US56 yeast

Mashed grains 1 hour, sparged, boiled with hops in for 15 min. Added honey flame-out. Into fermenter with kit and malt ext. Added yeast starter at 20C for 15-20C ferment. Will probably dry-hop w/ 20g Amarillo. OG about 1.065. Smells yummy.

First brew in a year for me was the Sunday just gone:

Chocolate Mahogany Porter
220 grams grain - Crystal, chocolate & roast, 13 grams Willamette hops
1Kg Honey

It's not doing much at the moment, I hope it starts blurping soon though. I think it will taste pretty good.

The Cascade kits come with quite a slow fermenting yeast. Give it some time and you won't be disappointed! I normally give mine two weeks.

Hmm, my brew is still not doing anything after a week. Well, it's not bubbling anyway, the condensation under the lid is still moving on it's own.

OG was 1038, now a week later it's 1025.

Is it still going to be okay?