I lightly crush 2oz of espresso beans in plastic bag with a hammer and put them in a hop bag. Then I put that in the keg or secondary for 24 hours and take it out. Initially there isn't a ton of coffee flavor, but after sitting for a couple of weeks the coffee flavor comes through really well.
I brewed an Imperial Stout and dry beaned it with 2oz of lightly crushed espresso for 24 hours just before kegging. The beer is carbed now, but I didn't get enough espresso flavor out of it. The beer is carbed and cold in my kegerator, so what are my options to get more of an espresso flavor...
Has anyone added espresso or coffee to this recipe? I brewed it last year and thought it was too mild for an RIS (maybe because I used 350L instead of 500L roasted barley) so was thinking of adding some cold brewed espresso in the secondary.
I think it was a combination of the two. I would definitely make a Brett starter if I did this again, but as I mentioned in an earlier post the package was misleading so I did not.
If you're hoping to get a full primary fermentation off dregs from a few bottles alone I think you're setting...
It's currently sitting on 7lb of apricots and I'm about 2 weeks from kegging it. Pre fruit it was it was good, but can't wait to see what the apricots do.
No specialty malts. I pitched an active starter of US05 late last night so we'll see.
Not sure why you're saying Chico doesn't work well in high abv, I've used it in 10% beer without issues.
I brewed an IPA (mashed at 154F) 2 weeks ago with an OG of 1.063 and pitched 1 package of London Ale III (no starter). To say fermentation was less than vigorous is an understatement. After 1 week it was down to 1.030, 4 days later 1.021. At this point I warmed the temp to 72F and gently...
I ended up moving it to a closet where it's 76F and on day 4 I started to see activity. It's chugging along calmly now.
I also emailed Omega Yeast Labs and it seems their package label is misleading. They state on the label it contains enough Brett to ferment 5 gallons of 1.060 OG wort...
Friday night I tried my hand at kettle souring. After the boil I cooled the wort to ~85F and added OYL-605 (Lacto blend), wrapped the better bottle in a blanket to try to keep it at that temp for 24 hours. Per the Mad Fermentationist, rather than boiling to kill the lacto after 24 hours I...
I brewed an IPA (OG 1.063) on Friday night and and pitched a smack pack of London Ale III. Since then I have seen zero air lock activity. I know it can take a while to start, so out of curiosity I opened the lid and did see krausen so something is happening. For the life of me I can't figure...