HOMEBREW Digest #5970 Wed 17 October 2012


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Contents:
  Re: stout thank you (jeff)
  Re: Coffee in Beer (Michael Thompson)
  Stout and beyond ("Dunn, Scott C FLNR:EX")

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---------------------------------------------------------------------- Date: Wed, 17 Oct 2012 06:08:58 -0400 From: jeff <climbzen at pa.net> Subject: Re: stout thank you On 10/17/2012 1:17 AM, Request Address Only - No Articles wrote: > I think this looks good. I know I was told put the coffee in the > secondary. I don't do secondary. In 23 years, I think I've done it > twice. I always try to keep things as simple as possible. ******************* i never do a secondary either unless i'm bulk aging or something like that. but i do look at my fermentation in stages and i think this is important to what you are wanting to do. you have the primary fermentation then the diacetyl rest then a conditioning period. this conditioning period is the same as a secondary only it is still in the same vessel. this is when you would want to add your coffee. if you add it during the active fermentation most of the aroma will get scrubbed out of the beer by the co2. as a side note, when i was brewing with extract i always used the lightest extract i could find no matter what color the final beer was. think of your extract as 2 row and do all your color and flavor adjustments with specialty grains. this way you are in control of the flavor not who ever made the extract and if it comes out really good and you want to make it again you will have a better chance of repeating it. the darker extracts will change and often are completely different depending on who produced them so you won't be able to repeat what you made. it also makes converting your favorite recipes to all grain easier. peace jeff Return to table of contents
Date: Wed, 17 Oct 2012 08:40:04 -0600 From: Michael Thompson <thompson at ecentral.com> Subject: Re: Coffee in Beer > Date: Tue, 16 Oct 2012 11:08:18 -0400 > From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws> > Subject: Stout thank you > I know I was told put the coffee in the > secondary. I don't do secondary. In 23 years, I think I've done it > twice. I always try to keep things as simple as possible. I just made a coffee stout from a recipe in Zymurgy. The author recommended doing something called a "toddy." He steeped a half pound of course ground beans in cold water overnight and put the resulting liquid in the secondary. Since you're not doing a secondary, adding it at bottling time should be good. You just want to avoid boiling it. He contends the cold steeping makes a better flavor, less bitter. Return to table of contents
Date: Wed, 17 Oct 2012 08:22:37 -0700 From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca> Subject: Stout and beyond Hello Joseph: Glad we could be of assistance to you. I am sure you will make a very nice stout. No matter which one is favoured I expect the event will be great. To the group: I am keen on making an all grain Roasted Coconut Porter. I was at the Maui Brewing company a few years ago and was blown away with their version. I am hoping to replicated the splendor. I am thing of shaved fresh coconut toasted in the oven then added to the last fifteen minute of the boil. My classic stout recipe will be the base. Two or Three nuts for a 23L batch. I am interested in any thoughts or offerings to this idea. Thanks for the help Scott C. Dunn RPF Return to table of contents
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