mvdf84
Member
So on Sunday I brewed what looks like it will be a really nice sessionable stout (all grain), and I plan on adding coffee in secondary. I have it fermenting at my Dad's place where I brewed it and it was bubbling like a maniac when I checked it Monday. Gonna check it again tonight but expect it to still be going at a pretty good pace.
Here's what I'm looking for advice on:
This is going to be a Father's Day present so I want it ready to serve by June 16th so I don't want to procrastinate on this. I'm trying to think of what the best schedule may be on this.
1) My brew buddy thinks that racking it to secondary this Sunday will be too soon, but I really think it will be ready, and even if there's still some activity, would it matter much since it's going to secondary?
2) A general consensus from local homebrewers is that cold brewing the coffee for a few days then adding it to secondary would be the best method. I failed to get a recommendation for the amount of coffee. For a 5 gallon batch, how much coffee grinds to how much water would you guys suggest?
3) How long do you think I should keep it in secondary before bottling it to ensure that it has enough time to do it's thing in secondary, but also has enough time to carbonate and mature a bit in the bottles? I fully expect it to be OK by June 16th, but I also expect it to improve as it sits for awhile in the bottles.
Any advice would be greatly appreciated!
Here's what I'm looking for advice on:
This is going to be a Father's Day present so I want it ready to serve by June 16th so I don't want to procrastinate on this. I'm trying to think of what the best schedule may be on this.
1) My brew buddy thinks that racking it to secondary this Sunday will be too soon, but I really think it will be ready, and even if there's still some activity, would it matter much since it's going to secondary?
2) A general consensus from local homebrewers is that cold brewing the coffee for a few days then adding it to secondary would be the best method. I failed to get a recommendation for the amount of coffee. For a 5 gallon batch, how much coffee grinds to how much water would you guys suggest?
3) How long do you think I should keep it in secondary before bottling it to ensure that it has enough time to do it's thing in secondary, but also has enough time to carbonate and mature a bit in the bottles? I fully expect it to be OK by June 16th, but I also expect it to improve as it sits for awhile in the bottles.
Any advice would be greatly appreciated!