Thick Stouts vs. Thin Stouts

I think barrel aging has something to do with it. Every barrel aged stout I've had seems thinner in body compared to similar non-BA stouts.

 

True. Though this is usually advice for a beer with 2.5+ volumes of carbonation. Or put simply, most big stouts don't have the carbonation (bubbles or head) to interfere with a hydrometer reading. It's more likely advisable to let the sample come to ambient temperature before taking a reading. With that kind of beer, temperature will have a greater effect on reading than carbonation.

 

Basically, Porter is the overall name for all beers of this type.A Stout is a porter as well by definition.It originally described a stronger Porter.
How the myth of roasted barley ever came about is a mystery. Stouts and Porters were brewed for centuries without it (Guinness didn't consider it before 1930) and it was an illegal ingredient anyway.

 

I tend to agree with you. That's about the best difference between stout and porter that I can find anyway.

 

There is and never was any difference. Many beers have been labelled as Stout or as Porter at different times or for different markets.
http://zythophile.co.uk/2009/03/19/so-what-is-the-difference-between-porter-and-stout/

 

Yes I know, that was my whole point, I like to have at least ONE freaking difference. Sorry.

 

When it comes to stouts/porters, I prefer the thick feel to the thin feel. But if there were no thin stouts/porters, it would be a sad world.
I know this doesn't help much, but I'm pretty thick.

 

We just can't stay away from the old stout/porter debate, can we?