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
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.