It's a stout, not a porter.

So after two weeks in the fermenter, and eight days since I bottled it, I now have a completely functional and decent tasting stout. I opened one last night but it didn't seal right and was more of a chocolate wine liquor, in other words it was turning into chocolate vinegar. So tonight, I opened a correctly sealed bottle of which turned out nice. It has a sweet taste typical of English stouts, low hop flavour and is full bodied. I look to try another one in a week and then hand some out. I think it will condition well over the next several months if I can put some off to the side and forget about it until St. Patrick's Day.

Later,

Tim