Homebrewing: In-Process Thread - Page 195 - TigerDroppings.com

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rds dc
Nebraska Fan
Member since Jun 2008
6251 posts

re: Homebrewing: In-Process Thread


quote:

Pretty quick? Pretty quick is brewing today for next Wednesday. Football season is still 5 weeks away.


Some of us work on a different time scale than the rest of y'all!






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5125 posts

re: Homebrewing: In-Process Thread


Both carboys are pumping away with a high gravity pale ale (haven't tried to figure out it I made a mistake or the recipe was designed to make a 1070 APA).

One a slightly old note, I got to try a Pale Stout over the weekend. I know some of you were talking about it a while back. We were not a fan. It was from 5 Stones in TX. Not terribly enjoyable at all.






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LSUGrad00
LSU Fan
Member since Dec 2003
1134 posts

re: Homebrewing: In-Process Thread


quote:

We were not a fan. It was from 5 Stones in TX. Not terribly enjoyable at all.


I read one review of 'white stouts' that said they all taste like someone added coffee and chocolate to boddingtons.






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5125 posts

re: Homebrewing: In-Process Thread


That's not a bad description actually.

The coffee added a very veggie jalapeno quality, so my assumption is that they added green coffee beans via dry hopping.






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LoneStarTiger
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Lone Star State
Member since Aug 2004
11147 posts
 Online 

re: Homebrewing: In-Process Thread


did you add any grain to sour it or will you like the brett take care of that?






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LSUGrad00
LSU Fan
Member since Dec 2003
1134 posts

re: Homebrewing: In-Process Thread


quote:

very veggie jalapeno quality


Everyone knows you only want accidental jalapeno qualities in an IPA and not in a stout.

I'm testing the process of clarifying coffee to see if I can use that for coffee flavor. It doesn't make the coffee crystal clear, but it take 90% of the color out and leaves behind the coffee flavors.




This post was edited on 7/29 at 9:07 am


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rds dc
Nebraska Fan
Member since Jun 2008
6251 posts

re: Homebrewing: In-Process Thread


quote:

did you add any grain to sour it or will you like the brett take care of that?


I didn't do anything to sour this one, so it should be pretty tame I'll probably leave it open for 5 to 7 days and that seems to add some tartness. I think that it is from the Brett having access to extra oxygen.






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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
18553 posts

re: Homebrewing: In-Process Thread


So my coffee stout OG was 1.076, measured yesterday and it's at 1.026. Leaving me at about 6.5% abv. I want it to finish off around 1.022, any ideas on how to get it to drop a little? It's been in the primary for 10 days now. I used WLP004 Irish ale yeast, and have been fermenting at 66-68 degrees. I raised it last night to 68-70 in hopes of a little more fermentation.

I am adding my coffee tomorrow and transferring to secondary, hoping that maybe that little bit of movement will waken up some yeast and finish off a little more.






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5125 posts

re: Homebrewing: In-Process Thread


quote:

Everyone knows you only want accidental jalapeno qualities in an IPA and not in a stout.

I'm testing the process of clarifying coffee to see if I can use that for coffee flavor. It doesn't make the coffee crystal clear, but it take 90% of the color out and leaves behind the coffee flavors.




Damn, that is impressive. I'd be really interested to see how that works out.






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5125 posts

re: Homebrewing: In-Process Thread


Trying to figure out the camlocks I need/want for the new system is frustrating and nerve racking. Glad I am getting tons of work done at the office.





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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10941 posts
 Online 

re: Homebrewing: In-Process Thread


I do not envy you. All of that stuff seems fancy and fun but it's not too bad to have a simple setup sometimes.





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LSUGrad00
LSU Fan
Member since Dec 2003
1134 posts

re: Homebrewing: In-Process Thread


quote:

simple setup sometimes.


I miss the simple setup when the fancy shite doesn't work like I want it to.






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5125 posts

re: Homebrewing: In-Process Thread


After pricing it all out, I believe that I will have to wait to fully upgrade. the current system has copper nipples on all the valves. At 3.50 a pop from Lowe's I think I just decided how to have some consistency across everything. I just need like 4 more. CamLocks are nice and fancy but at 150 bucks for connections, it is a bit much.


This post was edited on 7/29 at 1:00 pm


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BMoney
LSU Fan
Baton Rouge
Member since Jan 2005
9251 posts

re: Homebrewing: In-Process Thread


quote:

One a slightly old note, I got to try a Pale Stout over the weekend. I know some of you were talking about it a while back. We were not a fan. It was from 5 Stones in TX. Not terribly enjoyable at all.


That's funny, I got to try a friend's "white stout" on Saturday, and I loved it. He put espresso beans in secondary and it turned out really good. Probably could cut those beans down by half, and add some oats to the mash for mouthfeel, but it was a really good beer.






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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
18553 posts

re: Homebrewing: In-Process Thread


Well, i cold steeped 4 oz. of freshly ground Cafeciteaux Guatamalan coffee in 4 cups of water, to make a coffee toddy. I seperated them into 2 seperate jars. So i'm going to try 2 cups today, when i get home, and see if that does the trick. If not, i'll add the other 2 cups.

About how long do you leave your beer on the coffee? I was thinking about 5 days.

ETA: I think this coffee will be great with the stout. Drinking some this morning and it's very smooth.



This post was edited on 7/30 at 9:44 am


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LoneStarTiger
LSU Fan
Lone Star State
Member since Aug 2004
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re: Homebrewing: In-Process Thread


quote:

About how long do you leave your beer on the coffee? I was thinking about 5 days.


I'm not sure what you mean by this






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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
18553 posts

re: Homebrewing: In-Process Thread


How long do you secondary your beer on the coffee, is what i meant. I was thinking 3-5 days ought to be enough to impart a nice coffee flavor.





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BMoney
LSU Fan
Baton Rouge
Member since Jan 2005
9251 posts

re: Homebrewing: In-Process Thread


quote:

How long do you secondary your beer on the coffee, is what i meant. I was thinking 3-5 days ought to be enough to impart a nice coffee flavor.


I just add my cold steeped coffee to the keg right before kegging.






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LSUGrad00
LSU Fan
Member since Dec 2003
1134 posts

re: Homebrewing: In-Process Thread


quote:

How long do you secondary your beer on the coffee


When i use cold brewed coffee, I typically just add the coffee directly to the keg to taste.

Only time I've put coffee in the secondary is when I'm aging on coffee beans and for me this didn't work near as well as the cold steep route.







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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
18553 posts

re: Homebrewing: In-Process Thread


quote:

Only time I've put coffee in the secondary is when I'm aging on coffee beans and for me this didn't work near as well as the cold steep route.


Hmmm, so potentially, i could bottle today. Now to determine if i want 4 oz or 2 oz. The beer tastes great already, so i don't want to overpower it, however, i also want to taste some coffee as well.

What do you guys think? Use the whole 4 cups, or use 2 cups of coffee toddy?

ETA: i think i'm just going to secondary anyway. for about 4 days, then bottle. I don't have the bottles yet, and i still have to sanitize some equipment. I believe i'll bottle sunday.



This post was edited on 7/30 at 10:27 am


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