Originally Posted by Projectfdw
Looking to make an extract version of this on Friday. I know tons of advice has been given but I had some specific questions and was hoping to get input from others who have made it, maybe even multiple times. Any help would be greatly appreciated.
1. Does coffee style really matter for primary addition. I love the smell of a vanilla creme brule and was going to use that. What type of affect would not using Sumatran mean to the beer?
2. Should I use less than the 2oz recommended? Alot of people have said that 2oz leads to a very bitter taste. Would 1 or 1.5 oz impart any flavor?
3. Should I use 2 packs of 11g s-04 or will one suffice.
4. Thinking about doing some bourbon soaked oak chips. Was thinking of soaking 2oz in 5oz of bourbon. Should I add the bourbon as well as the chips to secondary.
5. If I do the bourbon would it be prudent to skip the coffee addition to secondary.
6. If I do the coffee in secondary and don't have access to a cold press how should I put it in?
7. How long is too long for oak chips and/or coffee grounds in the secondary?
I know I've asked a bunch but any help would be invaluable.
1. not really, no. use whatever coffee you like, and one that will work with the oatmeal, chocolate and dark malts.
2. yes, the lower amount will impart flavor - just less of it. i'd go with 1.5. i went with the full amount and haven't noticed too much bitterness.
3. what does mrmalty tell you? i suspect that it'll be closer to 2 packs, but check with the pitching calculator first.
4. i added the bourbon too and i think it tastes great, although 5 oz is on the high side. maybe only add 2/3 or 3/4 of it?
5. entirely up to you. coffee + bourbon is a good combo to my palette, but maybe you want to highlight the bourbon more. if so, skip or cut back on coffee in secondary.
6. "cold pressed coffee" doesn't require any special equipment. it's just coffee that has been left to soak in cold (or room temp) water. after a few days, filter out the spent coffee grounds and pitch only the liquid, which will now be dark and contain all the coffee aroma and taste.
7. i've never used oak so no idea. i don't add coffee grounds to secondary, instead i used the cold steeping method (see #6). no grounds make it into secondary.