I should recalibrate or at least test the temps, but pulling samples for gravity - and checking the temps, I am fairly certain it is no more than 1 degree +/-. It's a Ranco controller and has served well for a couple of years. Will confirm against a good thermometer.
Denny, yeah that is a good point. I could reduce some of those and still have a good porter, but would expect to increase the dark malt for color and flavor (cut the brown and the caramel). Probably a good idea to brew the BCS robust porter and look at the result. I wish I had done a fast ferment test as well. Still confused by the last brew attenuating better with the same recipe. My notes show the last brew done at 154F and I thought the body was too stout-like. So I switched to 152F which yield lovely saisons, goldens and dubbels.
Jim - love the idea, just not sure I want to go that route, yet. I have a Belgian Strong Golden lined up for my 15 g barrel that I want to get all funky and sour.
Part of this is a brew done with a neighbor who is looking at getting into the hobby. I don't want to discourage him, but use this as a lesson and get to the bottom line. He is inheriting my old brewing gear this coming week
![Smiley :)](http://www.homebrewersassociation.org/forum/Smileys/default/smiley.gif)
God knows he needs to brew rather than landscape and make me look bad! I think throwing the roast coffee onboard will help him understand how to salvage this.