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Old 08-07-2014, 03:02 PM   #31
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I'm curious about this. Can one just substitute coffee for water in the primary? Does that lead to too strong a drink in the end?

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Old 08-07-2014, 05:23 PM   #32
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I'm curious about this. Can one just substitute coffee for water in the primary? Does that lead to too strong a drink in the end?
4 gallons of coffee?
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Old 08-08-2014, 05:18 AM   #33
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I'm curious about this. Can one just substitute coffee for water in the primary? Does that lead to too strong a drink in the end?

I'd say give it a try! I experimented with dry hopping the coffee in tea bags. Just make sure you cold brew it, do not use hot coffee as the hot water releases acids from the coffee that you don't really want.


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Old 08-11-2014, 08:52 PM   #34
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I'd say give it a try! I experimented with dry hopping the coffee in tea bags. Just make sure you cold brew it, do not use hot coffee as the hot water releases acids from the coffee that you don't really want.


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Fatty acids, oils, and tannins come out with hot water, but won't come out quickly with cold water.
Acids that are not fatty are going to quickly come out in a cold water extraction. Nerd impulse correction.
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Old 09-12-2014, 06:17 PM   #35
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Fatty acids, oils, and tannins come out with hot water, but won't come out quickly with cold water.
Acids that are not fatty are going to quickly come out in a cold water extraction. Nerd impulse correction.

No worries


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Old 09-12-2014, 06:24 PM   #36
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All good!

I plan on bottling in the next week or two! It has a cafe taste more than just coffee. The honey, vanilla, cocoa nibs, and coffee created a really good blend of flavors. I may also enter this into a mead competition in Michigan. A guy I know is BJCP certified so I'm going to run it passed him tonight, see if it's worth entering.


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Old 09-12-2014, 09:14 PM   #37
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All good!

I plan on bottling in the next week or two! It has a cafe taste more than just coffee. The honey, vanilla, cocoa nibs, and coffee created a really good blend of flavors. I may also enter this into a mead competition in Michigan. A guy I know is BJCP certified so I'm going to run it passed him tonight, see if it's worth entering.


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Great! will you share the final recipe?!
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