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Old 03-24-2010, 06:26 PM   #111
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OMFG. That is all.
LMAO! Very Nice
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Old 04-11-2010, 06:23 PM   #112
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I'm thinking of brewing this one. Three questions.

1. How long from boil to keg/bottle day? I'd like to shoot for an October drinking date.

2. How similar is this to Southern Tier's Choklat?

3. What is the espresso consensus? I have a small espresso machine so can I brew it. I also have a press so I could cold brew and press it.

TIA

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Old 04-11-2010, 06:36 PM   #113
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Originally Posted by Daddymem View Post
I'm thinking of brewing this one. Three questions.

1. How long from boil to keg/bottle day? I'd like to shoot for an October drinking date.

2. How similar is this to Southern Tier's Choklat?

3. What is the espresso consensus? I have a small espresso machine so can I brew it. I also have a press so I could cold brew and press it.

TIA
1. For myself I like to leave it in the fermenter for 3-4 weeks then 2 weeks in the secondary with the coffee. So 6 weeks and in the keg then It is best (I think) to let it chill in the keg for 4 weeks max.

2.Have not had it or seen it. I will check it out though

3.I used Starbucks (store bought) espresso beans and crushed and brewed at home with espresso maker. So if you can do it at home .... go for it. I even think some guys did a cold brew with coffee on here with this recipe.



ENJOY
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Old 04-11-2010, 06:42 PM   #114
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So no bulk or bottle aging?

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Old 04-11-2010, 06:43 PM   #115
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Sorry had to edit .... forgot which recipe I was writing about....DUH!

Yea I like to age in keg for at least 4weeks till cracking her open.

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Old 04-11-2010, 06:48 PM   #116
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Thanks, so I'd be 4 weeks carboy, 3 weeks bottle, say 4 weeks age, about 3 months. Shoot for end of June.

If you get any Southern Tier brews, you can't go wrong. The Creme Brulee isn't my favorite (too sweet for me) but it is an experience. Choklat is divine.

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Old 04-11-2010, 06:54 PM   #117
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Thanks, so I'd be 4 weeks carboy, 3 weeks bottle, say 4 weeks age, about 3 months. Shoot for end of June.

If you get any Southern Tier brews, you can't go wrong. The Creme Brulee isn't my favorite (too sweet for me) but it is an experience. Choklat is divine.
Damn Dude... That sounds VERY interesting!!! I love trying the wild and different brews. I am not into a sweet brew either but it does sound like it would be interesting to try.

Yea late June sounds about right, and to be Honest II have never been able to keep any around for longer than 3months after it is ready to drink so there is no telling how it will age. But I am assuming it would age well and mellow out into a very nice brew!
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Old 04-11-2010, 08:19 PM   #118
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I did a three-week primary, then racked it on top of 4 cups of cold brewed kona coffee. I think it sat for about 3 months after that before I kegged and let it condition for 3 weeks, just because I got really busy and didn't have a lot of extra time. The molasses was a little overwhelming when I tasted the hydrometer sample from the primary, but after all this time it's mellowed nicely. The coffee isn't overly strong. It's definitely there and recognizable but it doesn't scream "coffee beer," which is preferable in my opinion.

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Old 04-13-2010, 01:06 AM   #119
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I did a three-week primary, then racked it on top of 4 cups of cold brewed kona coffee. I think it sat for about 3 months after that before I kegged and let it condition for 3 weeks, just because I got really busy and didn't have a lot of extra time. The molasses was a little overwhelming when I tasted the hydrometer sample from the primary, but after all this time it's mellowed nicely. The coffee isn't overly strong. It's definitely there and recognizable but it doesn't scream "coffee beer," which is preferable in my opinion.
AWSOME!!!!!Good to hear you had positive results!
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Old 09-07-2010, 11:50 PM   #120
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With great risk, come great rewards.....

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