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Old 02-11-2014, 02:07 PM   #11
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Originally Posted by bmick View Post
I had an imperial stout w/ coffee get dinged hard in judging for green pepper flavor (I actually can't pick it up, but I'm guessing it's from the coffee). It was fully carbed in the keg and bottled; Will this dissipate in the bottles over time?
Did you bottle all of it, or is there still some in the keg? I've found that with some off-gassing and time you're able to get rid of most of it. If it's already all bottled, I'm not sure it will go away or not.

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Old 02-12-2014, 08:12 AM   #12
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I use 10% Hawaiian Kona Choc/MacNut coffee. Cold brewed and added to the bottling bucket. 8 oz to 2 gallons of beer.


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Bottled in the refer: Maui Wowie(RobustCoffeePorter)
Bottled in the refer: Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: German IPA
Bottled in the refer: Düsseldorf Altbier

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Old 02-12-2014, 11:49 AM   #13
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4oz of fresh cracked beans in secondary. Coffee brews are one of the few that I use secondary. I leave my beer on the beans for about 2-3 days. Any longer and it makes it difficult to get it to carb naturally. I use the dark roast from a local roaster. You need to sample and taste to get the level you want, much like using oak.


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