tagz

Recipes 

Used to cold brew coffee for making ice coffee. Gives you great roasty chocolate flavors. You get much more flavor from the beans imo. Plus its a pretty brainless process.

EricCSU

Recipes 

How do you cold brew coffee?

Eric

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Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

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Benny Blanco

Recipes 

I took ground coffee and tied in inside a coffee filter then soaked it in 12oz of water in the fridge for a couple days. Turned out pretty tasty.

mew

Recipes 

Couldn't one cold brew it, filter it, then heat it a bit to pasteurize it? Seems like a good method to me.

beergears

Recipes 

Reporting back after bottle conditioning:
Well, I did not use much coffee, about half as much as described above... and it taste a bit too much.!!

Some may be due to the fact that hop presence seems weak, and do not balance out some of the coffee flavor.. Just poking around, here, quite a Stout newbie.


BTW, the non-caf stout is fine (made 1/3 caf, 2/3 regular stout), to my uneducated palate.

I will let them age a bit, no harm in doing that.

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You are looking at the hole in the doughnut and not the doughnut itself.
You primates are so predictable.

Matt Foley

Recipes 

Interesting, as I am reading this thread the google ad came up with coolbrew.com, a "gourmet coffee concentrate." That might be an interesting way to add coffee flavor. And, it comes in a bottle that looks like star san!

beergears

Recipes 

Update: There is another thread here today about home brew and how long it keeps/stays drinkable... some folks seem to keep stouts for years, it seems, and they improve, apparently. Can't recall the thread, I just had a bit too much wine...

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You are looking at the hole in the doughnut and not the doughnut itself.
You primates are so predictable.