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Old 01-07-2009, 02:43 AM   #11
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Originally Posted by hmbrwr View Post
just brewed a coffee porter. two things- i added one pint of the strongest coffee i could brew at room temp to the botteling bucket. and i would suggest using DECAF coffee. I had four 22oz's on monday night, caught a good buzz but couldn't fall asleep!!
One pint of coffee diluted with (an assumably) five gallons of beer should not be too caffeinated. I'd say your problem sleeping stemmed from consuming the equivalent of 7.3 12 oz beers.

Alcohol is proven to disrupt sleep patterns.


EDIT: This being a response to your first post, (1) welcome to the forum and (2) there is a lot of good natured ribbing that goes on here--so nothing personal.
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Old 01-07-2009, 03:33 AM   #12
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I was thinking about making something coffee related today. So what is the consensus around here, which is best? I wanna do an extract batch.

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I would love to find a loooong oldschool baster though, mine is a little short
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Old 01-07-2009, 03:38 AM   #13
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This came out real good. Very happy with it. I bottled it as SWMBO does not drink coffee. it was a midwest kit

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Old 01-08-2010, 05:52 AM   #14
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I just wanna play devil's advocate here...what about "dry hopping" with whole coffee beans in the secondary?

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Old 01-08-2010, 11:50 AM   #15
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Originally Posted by stephelton View Post
I've been wanting to experiment with some coffee. How much coffee did you use, and when did you add it? Did you grind the beans? If you were referencing a recipe in your post, I wasn't able to find it.
I made a coffee porter earlier this year. I used just under two pots of Wegman's mocha java (ground at home) using a normal drip coffee maker added during secondary. It came out excellent after ~3 weeks of conditioning in a bottle. But as time went on, the coffee flavor became more and more pronounced. I still like it a lot, but other people like it less now. It was originally a "wow! that is amazing!", but now people have backed off.

Next time, I'll use less coffee.
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Old 01-08-2010, 11:51 AM   #16
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I just wanna play devil's advocate here...what about "dry hopping" with whole coffee beans in the secondary?
I'd think using whole beans wouldn't work too well. I doubt they'd give off much flavor. I'd think they'd need to at least be crushed.
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Old 01-08-2010, 12:13 PM   #17
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I brewed up a chocolate coffee stout recently and bottled it a week ago. I used 3 cups of cooled brewed coffee in the wort and another 1 1/2 during bottling. The coffee I used was from one of those Keurig coffee makers so it was a bit strong. I thought that should be enough to get a hint of coffee without being overbearing.

Hopefully it'll turn out ok considering it was my second batch.

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Old 01-08-2010, 12:24 PM   #18
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Quote:
Originally Posted by bwomp313 View Post
I just wanna play devil's advocate here...what about "dry hopping" with whole coffee beans in the secondary?
Thats exactly what I do, except I grind them coarse. You want about the same grind you would use in a french press. IMO, this gives a great coffee flavor and aroma. Plus, you don't have to dilute your beer, or add any bitterness from brewed coffee.
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Old 11-17-2011, 11:24 AM   #19
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Adding straight grounds to my secondary this weekend. I have a very sweet stout and going for some strong coffee addition. Quarter pound for 3 gallon batch. Any comments?

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Old 11-17-2011, 01:53 PM   #20
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Adding grounds to secondary are virtually the same as cold brewing except instead of chill water its much greater liquid volume with a little ethanol. Only downside if you consider it one is that you can't easily remove the grounds

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