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Old 04-29-2013, 04:30 PM   #631
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2 weeks in and it went from 1.074-1.020. It was almost pitch black and had massive coffee flavor when I tried it Saturday. I am thinking I will probably just do the whole batch in primary with no secondary. I need to clean my extra carboys and don't have an extra, and I think whirlpooling left most of the coffee behind in the kettle.

My carboy temps have ranged from about 64-70 with mostly around 65-68, still need to improve my temperature control and get a a fridge for it, but otherwise its rolling along smoothly. I am thinking to go 5-6 weeks in primary, but will see what the temperatures are like in my house. 4 weeks at a minimum in fermentation if temperatures become hard to control.

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Old 04-29-2013, 06:51 PM   #632
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Just bottled mine yesterday. 15 days in primary (went from 1.071 - 1.017). 3 weeks total in secondary. Last 1 week with the second coffee addition. I coarsely ground the beans and made a sack out of some leftover voile material I had. Used 4-5 marbles, but I guess I underestimated the buoyancy of coffee because it still floated! It was a b*tch to get the sack out, but I'm glad I did it to avoid getting any coffee in the bottles. It looked awesome so far with very strong coffee aroma and taste. But I like a lot of coffee flavor in my coffee stouts. It would take a lot to say a coffee stout has too much coffee (though I've tasted a few). I know the consensus seems to be wait to drink it, but I will probably taste one at 3 weeks after it's carbed and then every month thereafter to see how it changes (I already put reminders on my calendar )

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Old 05-19-2013, 06:08 PM   #633
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What would be a good substitute for Kona? I haven't tried it, so I don't know much about the flavor.

I am now at 5 weeks primary and plan to bottle this week. I might go ahead and order some Kona from amazon,

http://www.amazon.com/Magnum-Kona-Blend-Coffee-Whole/dp/B002Z613JO/ref=sr_1_6?ie=UTF8&qid=1368986807&sr=8-6&keywords=kona+coffee

otherwise it was $40 a pound at Central Market. Trader Joe's didn't have any Kona when I checked. It's either that or use some of the sumatra or Medium Guatemala coffee beans I have.

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Old 05-19-2013, 06:38 PM   #634
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I made one batch of this beer. It was so incredible, and so close to FBS, that it actually convinced me that I knew something about brewing. I used Papanicholas French Roast (because that's what we drink), ground from beans in our mill and dumped in at flameout per recipe.

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Old 05-19-2013, 08:21 PM   #635
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I just tasted my attempt at this 3 weeks after bottling and it was excellent. It was my first AG batch (BIAB). If it gets better with age, I can't wait.

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Old 05-20-2013, 02:55 PM   #636
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Just tasted my 1st go with this beer as well. It was made in early March and kegged last week. Unbelievably good and pretty darn close to the real FBS!

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Old 05-24-2013, 12:35 PM   #637
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Brewed this for the 2nd time, first time was extract and this time was all-grain.
I used 2oz of Sumatra brewed in a French Press added to the end of the boil along with 2.50z of bittersweet baker's dark chocolate and 1.5oz of unsweetened baking chocolate that I melted in a double boiler and stirred it right in.
Then transferred to a secondary after 2 weeks on top of 2oz of organic cocoa nibs and 2oz of cold brewed Kona coffee for a week.
Kegged it last week and its pretty well carbed up now.
Very smooth mouthfeel from the oats with a nice balance of roasted malts.
Only thing compared to my first batch is the chocolate is super up front and takes over completely. It almost tastes like pure cocoa with a slight dry nuttiness on the palate.
I had a year old bottle of my first batch a few weeks ago and after a year it has blended perfectly with the coffee.
Since this is only my 2nd chocolate beer just want to gather people's opinions on how long it will usually take for the chocolate to mellow out.
Most of this batch is actually going to be a wedding gift for a very close friend and the wedding is in September so its about 4months until he'll get it and I'm hoping the chocolate takes a step back and lets the coffee and roasted malts come forward more.

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Old 05-24-2013, 02:42 PM   #638
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I've only had 1 bottle of mine that was only in the bottle for 3 weeks and I thought the chocolate was too week. Did you do anything different between the two batches regarding the chocolate? I'd actually like more. I actually want to brew a Southern Tier choklat to get more chocolate.

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Old 05-24-2013, 03:23 PM   #639
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Quote:
Originally Posted by mtnagel View Post
I've only had 1 bottle of mine that was only in the bottle for 3 weeks and I thought the chocolate was too week. Did you do anything different between the two batches regarding the chocolate? I'd actually like more. I actually want to brew a Southern Tier choklat to get more chocolate.
I wouldn't judge it at all at 3 weeks. This beer changes A LOT over time.
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Old 05-24-2013, 05:08 PM   #640
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Oh I get that, but wouldn't the chocolate fade? Or will the coffee fad more exposing the chocolate more? I love the coffee flavor as is, but that would be good if that happened.

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