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Posted on 7/29/14 at 7:41 am to rds dc
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.
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.
Posted on 7/29/14 at 8:23 am to Fratastic423
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.
Posted on 7/29/14 at 8:25 am to LSUGrad00
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.
The coffee added a very veggie jalapeno quality, so my assumption is that they added green coffee beans via dry hopping.
Posted on 7/29/14 at 8:27 am to rds dc
did you add any grain to sour it or will you like the brett take care of that?
Posted on 7/29/14 at 9:06 am to Fratastic423
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 7/29/14 at 9:07 am
Posted on 7/29/14 at 9:12 am to LoneStarTiger
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. 
Posted on 7/29/14 at 10:10 am to rds dc
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.
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.
Posted on 7/29/14 at 10:14 am to LSUGrad00
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.
Posted on 7/29/14 at 10:58 am to Fratastic423
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.
Posted on 7/29/14 at 11:56 am to Fratastic423
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.
Posted on 7/29/14 at 12:38 pm to s14suspense
quote:
simple setup sometimes.
I miss the simple setup when the fancy shite doesn't work like I want it to.
Posted on 7/29/14 at 12:58 pm to LSUGrad00
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 7/29/14 at 1:00 pm
Posted on 7/29/14 at 10:15 pm to Fratastic423
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.
Posted on 7/30/14 at 8:54 am to BMoney
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.
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 7/30/14 at 9:44 am
Posted on 7/30/14 at 9:22 am to BugAC
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
Posted on 7/30/14 at 9:42 am to LoneStarTiger
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.
Posted on 7/30/14 at 9:48 am to BugAC
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.
Posted on 7/30/14 at 9:51 am to BugAC
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.
Posted on 7/30/14 at 10:25 am to LSUGrad00
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 7/30/14 at 10:27 am
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