baby’s first porter Brew Session

35% RO/Remainder A2 H2O 152F mash temp 5.25 sparge pH 5.53/1.086 first runnings 5.73/1.032 second runnings 5.93/1.013 final runnings 5.47/1.041-42 pre-boil 1.055 O.G., 5.22 post-boil KO'd@68 Easy brew--ran out of O2, didn't oxygenate. 11/16@1.012. Kegged and top carbed. 12/22. Tapped probably 4 weeks ago? Jet black with a hint of ruby at the glass's edge. Khaki foam. Cooked sugar and molasses, chocolate, with a hint of roasty dark malt in the nose. Medium-low bodied, smooth on the palate, with a wealth of invert, hop, and yeast flavors all cascading into one another. The yeast really massages the ingredients together. Bitterness starts to peak through a bit more on repeat tastes, with a lingering edge, and a finish that's drier than it appears. Reminds me a lot of 2018's oat malt stout. invert #3, dark malt, moderate bitterness, 1318. Keri loves it. Super drinkable. Maybe the best porter I've made. The aforementioned stout is probably in that same boat. The yeast is really the secret weapon here.