Ditto on first addition. Since I elected to put in 2 oz of grounds of Papanicholas French Roast (a dark, very strongly flavored coffee) I skipped the second (cold brewed) coffee addition. We shall see.....
__________________
“Malt does more than Milton can / To justify God’s ways to man”
-A. E. Housman (1859–1936). A Shropshire Lad , 1896.
I also did 2 oz coarse ground just after flameout and then used 4 oz whole beans in a secondary. Plain ole red bag Eight O'clock coffee.
Weird how I spared no expense on the chocolate (Callebaut Belgian bittersweet chocolate and Pernigotti cocoa powder) and then used cheapo coffee. But I like Eight O'clock coffee (as long as it's the plain ole stuff in the red bag).
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
I've got a couple of questions. I know there is some confusion about the IBU's as to whether it's 30 or 60, but I think I'll do the 60 considering that's what's on there website now. Question though, if I wanted to up the IBU's, would you guys leave the 30 minute addition the same and only adjust the 60 minute addition? Or would you leave the IBU's at 30?
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