What are you brewing?

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

^ Do you suggest I use a little less? ... I actually have no clue how much is recommended

[Harhm Senior Member Find all posts View Profile Close Harhm]

^ Do you suggest I use a little less? ... I actually have no clue how much is recommended

It depends how strong you like your poison, If you serve me the cr@p coffee that you get in a yellow tin can Ill never drink coffee at your house again

100g might work well for a stout but my 1st feeling is that 5 days will be too long contact time, be mindfull of not extracting astringent/tannic bitterness from the coffee, you could also expect to get plenty of smoke flavour.

What I would suggest is to add 2, 4 and 6 grams/litre of whole coffee beans to 3 different bottles of a Stout that you like. Dont bother too much with sanitation I have done it a few times without sanitation, just spray your new caps with a bit of sanitizer, pop off the caps, add the coffee beans, seal the bottles with new caps and let it steep for 24 hours. You can also do a 24 vs 48 hr steep with the g/l that you like.

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

Ok, get what you saying. Since I hardly ever buy beer, especially craft, I will not be doing any testing.

I do however love coffee, so will stick to the 100g, but only DH for say 3days ...
The recipe says Secondary, but it's actually in primary the last couple of days while cold crashing.
It's a 20L batch so that will put me on 5g/L on a "green" batch of beer.

I got the idea from "BasicBrewing" ... I don't think they mention their batch volume but from what i worked out it's 60g on ± 11L ?

[Harhm Senior Member Find all posts View Profile Close Harhm]

100% I think 5g/L cofee beans DH will be able to stand their ground against the dark malts in your recipe, hopefully without over powering it. Good luck, please keep us posted.

Im trying to get to a point where I can strike a balance between this coffee dryhop method combined with a cacao nib addition in a stout.
Coffee:Choc:Roast

Ps. My Coffee blond insparation came from this recipe, coffee was a bit overpowering after a 48 hr coffee bean steep.

http://www.themadfermentationist.com...ns-recipe.html

I guess what I'm trying to say is that you will get a lot more bean for your buck than you would expect from a coffee bean steep.

[Harhm Senior Member Find all posts View Profile Close Harhm]

Brewing a APA today, doing a 67 minute boil :drunk:

[Guest Close AtronSeige]

Brewing a APA today, doing a 67 minute boil :drunk:

That is an awesome idea! [emoji106]

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[DieBaas Senior Member Find all posts View Profile Close DieBaas]

Haven't brewed for while. Did a normal APA with Zythos hops and WLP001.

[Hectorcl Junior Member Find all posts View Profile Close Hectorcl]

Nearly done brewing a Irish red partial extract. Smell very chocolaty. Should change with hop addition.


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[that guy al Senior Member Find all posts View Profile Close that guy al]

working my way through "brewing classic styles".. premium american lager.

[Harhm Senior Member Find all posts View Profile Close Harhm]

working my way through "brewing classic styles".. premium american lager.

Its a great learning experience that I enjoyed a lot.
I started by jumping past some styles a bit, I started with the Cream Ale, Blond, Kolsh, APA and the Stout.
I then decided to start over at the beginning with the Lagers, although I skipped the Munich Helles I'm now at Schwarzbier.
Good luck, enjoy the beer

[Guest Close AtronSeige]

working my way through "brewing classic styles".. premium american lager.

(Mostly to new brewers)
I HIGHLY recommend that you do not start at the beginning and work your way through. The American Lagers are technically difficult beers.

In the description of each recipe he states if the beer is an beginner, intermediate or advanced style. Choose beers that are on or below your level first, then try the more difficult ones later.

[PearlJam Senior Member Find all posts View Profile Close PearlJam]

So I brewed a triple decoction pilsner yesterday and whilst busy the water for the area got cut due to a burst pipe....I was forced to do "no chill"

Was a bit of a bummer as it is a very long brew day just to not be able to finish it off properly

[Guest Close AtronSeige]

So I brewed a triple decoction pilsner yesterday and whilst busy the water for the area got cut due to a burst pipe....I was forced to do "no chill"

Was a bit of a bummer as it is a very long brew day just to not be able to finish it off properly

Ouch! How many hours was your mash?

[Harhm Senior Member Find all posts View Profile Close Harhm]

Nothing wrong with a good no-chill, I do it all the time [emoji2]

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[PearlJam Senior Member Find all posts View Profile Close PearlJam]

Ouch! How many hours was your mash?

Quite rough at 3.5 hours, but i decided I will go for it just for the "fun" of it. I am also trying a new yeast that I have not used before Fermentis S-23. Most of the lager style recipes in Brewing Classic Styles they recommend it, but a lot of forums show that people have mixed results with it. I pitched 2 packets rehydrated (followed your tutorial) at 11c