Thanks, and I now recall that earlier thread where you gave the detailed spec.
The St. Peter's Cream Stout is good, too, somewhat softer and sweeter than the Porter as befits the style.
I also like a true Imperial Stout by which I mean one with some brett influence. Rogue makes a very good one.
Imperial Stout and the best porters and pale ales reach the height of the brewing art. This is due in part to use of (ideally top-fermentation at temperatures that suit such yeasts. The complexity you get is (can be) amazing. If there is one thing I would seek to add, Jeff, in these beers, it is a fruity (black fruit-like) scent. This is a hallmark of English warm ferments, in particular. This can be achieved with certain yeasts (Wye and so forth) but fermentation temperature is important, too. Actually I just looked again at the spec and you do use English top yeasts at the classic 68 F. Maybe the beer was too cold and I missed the estery elements!