Originally Posted by ledonne
I just brewed a batch of this. Took a sample after primary and tastes like it's got great potential and I haven't even dumped the coffee in yet...
Glad you gave it a shot, hope you enjoy, if your kegging and not sure about how much coffee or curios to see what it would be like without the coffee, then just throw it in later.
I think it would be a mile, slight residual sweetness, with a little dry finish - if made without coffee.
Either way I hope you like it.
Originally Posted by david_the_greek
THANKS! this recipe looks delicious. Would I be getting a regular RIS without the coffee? I don't know what I'd want.... But I Think I might make this, it looks too tasty to pass up and you were even nice enough to make an extract version.
Like I said I think it would be pretty good w/o coffee.
BTW the first time I brewed this I did the extract version- Loved it too!
Originally Posted by james3v1
I'm working on making a stout much like the one you've done here, but I'm still new to recipe brewing.
I'm looking down your list and have a question: Did you use the brown sugar and molasses for priming at bottling or did you put it in at boil?
Did I see that you had kegged or bottled the batch--if you kegged would I need more than that amount?
Thanks for any help you can offer--this sounds like a very fine stout and I'm looking forward to trying it.
Sugar and molasses went in at 15min
I have always kegged it, but if I bottled it I would probably use malt extract to bottle condition.
"if you kegged would I need more than that amount?"
don't understand the question
Hope this helped, Enjoy