Today was the day! Moved my AHS Special Porter to secondary. The smell was fantastic, the color was rich and the trub settled into the secondary in a nice light layer.
This should be crisp, malty and have some excellent head. This is my first attempt at a traditional porter and thus far I enjoy the simplicity of the recipe. From this I plan on building another recipe and making something darker with hints of vanilla in it. Possibly produce a vanilla boil from a vanilla bean (proverbial tea brew) and add it to the secondary.
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