kevinlassen
chefkevshomebrew
so i made a coffee porter a a few weeks ago and bottled it on the 22 of december. when i made it i cracked coffee beans and soaked them in whiskey for a week and added them to my secondary when i racked it over. aslo, i made the a cold brew coffee with half water and half whiskey and used that when i mixed up my priming sugar, instead of just using water. i let it in the basement, where is about 60 degrees and held a few bottles up in the kitchen, so they would carbonate a little faster.
i opened one yesterday, great head and smell. the flavor was a little lighter that i was expecting for adding as much coffee as i did. (4oz at secondary and 5 at bottling). it starts off with a nice coffee, smokey flavor. the mouthfeel is very light, not much body or viscosity. im not sure if thats due to the whiskey and water that was used to make the additional coffee. i wouldnt think it would make it too "wAtered down" considering you use water to mix with the sugar normally.
should i have let it sit in the secondary longer, to kinda help it "reduce/evaporate" and be more concentrated?
will aging it in bottles help it?
thank's y'all
cheers
also, it had abv of 6 percent.
i opened one yesterday, great head and smell. the flavor was a little lighter that i was expecting for adding as much coffee as i did. (4oz at secondary and 5 at bottling). it starts off with a nice coffee, smokey flavor. the mouthfeel is very light, not much body or viscosity. im not sure if thats due to the whiskey and water that was used to make the additional coffee. i wouldnt think it would make it too "wAtered down" considering you use water to mix with the sugar normally.
should i have let it sit in the secondary longer, to kinda help it "reduce/evaporate" and be more concentrated?
will aging it in bottles help it?
thank's y'all
cheers
also, it had abv of 6 percent.