Jared311
Well-Known Member
I have aged my batch since January and just tapped it last night...
Holy Fudge McDuck that is a smooth 14%.
Holy Fudge McDuck that is a smooth 14%.
I brewed this again Sunday (it's the house stout) and boy did it ever make a mess. Blew past the lid on the fermenter and was all over the laundry room. At least it smells good
-J
i must have messed mine up. Tuck, i would love to taste a bottle of yours when you make it.
It was only my second beer so i am sure that is what it was. I think it fermented too warm and i think my fg is probably too high. I was stupid and thought i was too good for hydrometers or something.
I will have to redo this. It was an expensive batch but i looooove stouts.. especially chocolate stouts... and i cant even explain chocolate stouts with coffee!
Tuck, i am in kennesaw often, let me know if i can buy a bottle off of ya
OK, so I brewed again (this took 1st place at last years BUAC brewfest (www.brewingupacure.org) so I had to have it at this years event.
Anyhow, being a lazy bastard, I took the espresso and added it straight to primary after chilling. The espresso is REALLY powerful, almost so much it drowns out the lb of chocolate. It worked well however and the espresso dropped with the krausen. So I will do the same next time, but cut espresso in half.
-J
Hey Tuck, just got done with brewing something similar to yours and my FG ended up WAY higher than I had expected (like .010 higher) with a close to target FV. Do you think the cocoa powder would give any sort of false reading on the hydrometer?
How do you avoid sanitation concerns if you add cold-brewed coffee to the secondary?
I am with that guy ^ espresso is my thing.
I might look like stupid, but when you say 4 cups of brewed coffee.
I'm french native with a italian family so for me espresso means a little cup of coffee make with 2 tsp of coffee and 1/4 cup water and you spoon can stand upright in the cup ;o)
I'm joking, but I'm not far from truth.
I know in US the coffee is pretty light compared to that, so I'm wondering how much ground coffee you brewed with how much water.
Thanks for your recipe, looks great, waiting to taste !
4 shots of espresso then or 4 doppios (double shots)?
OK, so one full portafilter (commercial espresso machine) and run 8 oz of water through.
Thanks Tuck !
I'm grabbing the grains and I'll give your recipe a try as soon as I can !
Too bad I'll have to wait for fermentation :cross:
Just brewed this up - I added a pound of 2-row to adjust for my typically low efficiency and ended up high - 6 gals at 1.090. Awesome. I'm excited for this one.
Hey man how did it turn out?????
Still in secondary. I'm going to bottle it, and I'll probably wait 6 weeks before cracking one open... I'll report back.
OMFG. That is all.
I'm thinking of brewing this one. Three questions.
1. How long from boil to keg/bottle day? I'd like to shoot for an October drinking date.
2. How similar is this to Southern Tier's Choklat?
3. What is the espresso consensus? I have a small espresso machine so can I brew it. I also have a press so I could cold brew and press it.
TIA
Thanks, so I'd be 4 weeks carboy, 3 weeks bottle, say 4 weeks age, about 3 months. Shoot for end of June.
If you get any Southern Tier brews, you can't go wrong. The Creme Brulee isn't my favorite (too sweet for me) but it is an experience. Choklat is divine.
I did a three-week primary, then racked it on top of 4 cups of cold brewed kona coffee. I think it sat for about 3 months after that before I kegged and let it condition for 3 weeks, just because I got really busy and didn't have a lot of extra time. The molasses was a little overwhelming when I tasted the hydrometer sample from the primary, but after all this time it's mellowed nicely. The coffee isn't overly strong. It's definitely there and recognizable but it doesn't scream "coffee beer," which is preferable in my opinion.
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