FWIW, I've done a few batches with coarsely ground beans in secondary and haven't had an infection.
Clone Beer Founder's Breakfast Stout Clone
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Thanks sweetcell for the great advice. I definitely kept it on the low end during the very active first few days of fermentation to help account for the heat generated. Maybe I'll jack my controller up a degree or two. I haven't even hit 70 yet when on the high end of the cycle.
I do plan to coldbrew some coffee overnight and add to 2ndary. Figure I'll just sanitize my french press and hope for the best.
I really can't wait to brew again. Think I'll make up a batch of Apfelwein on the same day I bottle this stout around xmastime. Cheers!
I do plan to coldbrew some coffee overnight and add to 2ndary. Figure I'll just sanitize my french press and hope for the best.
I really can't wait to brew again. Think I'll make up a batch of Apfelwein on the same day I bottle this stout around xmastime. Cheers!
So I'm approaching 3 weeks in primary and since I'm not planning that secondary coffee addition I"m wondering if there's any reason this shouldn't go straight into bottles and skip secondary fermentation. I've checked the gravity (all looks good) and it tastes great.
The only reason would be bulk conditioning instead of bottle conditioning.
m3n00b
Well-Known Member
I messed up my clone. Almost tripled my coffee addition at bottling. It will wake you up for sure.
Sounds great to me 
But really how did it turn out? Is it really too much? I've had a couple commercial beers where it was too much, but it takes a lot for me to say that!
But really how did it turn out? Is it really too much? I've had a couple commercial beers where it was too much, but it takes a lot for me to say that!
brewski09
Well-Known Member
kennyg said:
I like the secondary to drop sediment out as it seems to always drop more if I do one no matter what my primary length, but that's personal preference and I don't filter at all. You can go to bottles now if you want to without any problems. I try to bottle at 4 weeks myself unless I have a reason to do otherwise.
brewski09
Well-Known Member
mtnagel said:Sounds great to me
Coffee ages out. If the rest of the beer is stable, put some away for a year or two and try them then. A lot of the dominating coffee will fade leaving a nice, chocolaty stout flavor, especially when real chocolate is used (baking world common knowledge - a very small amount of coffee will highly accentuate any chocolate in your baked goods)
m3n00b
Well-Known Member
Sounds great to me
But really how did it turn out? Is it really too much? I've had a couple commercial beers where it was too much, but it takes a lot for me to say that!
It's really bitter...and not from the hops.
This is what I'm counting on. Been in the bottle a couple of months and still is way too coffee for me. I used real, unsweetened chocolate. 4-5 oz worth at flameout. IIRC.
mbbransc
Well-Known Member
I did 4oz of cold brewed coffee in 2gallons of stout recently and thought it was a little too much. If you taste them and think they are too coffee heavy, you can age them a while and the coffee will begin to fade.
Mindsculptor
Well-Known Member
Why not the last 10 minutes of the boil? You don't need anything more than a coarse grind for that preparation method and it neatly avoids the issue of sedimentation in the secondary.
Mindsculptor
Well-Known Member
You aren't using Kona or Sumatran, then. Neither coffee is noted for high levels of bitterness, although Sumatran is a lot bolder in its taste than Kona.
No I did add coffee right after the boil was over (never want to boil coffee). What I'm debating in my mind is whether to add the cold pressed coffee to 2ndary or just skip 2ndary altogether and st8 into bottles. Based on how the gravity pull tasted I'm leaning toward just putting it into bottles and skipping 2ndary.
Cheers!
i'd add it to the bottling bucket instead of directly to bottles. first, it's a lot more trouble to dose each bottle individually, vs. adding to bottling bucket just once. and second, depending on your dosing method you could be adding uneven amounts of coffee to the bottles.
Just occurred to me to ask - are ya'll using 2 oz of coffee beans dry weight or is it 2 oz of brewed coffee?
2 oz dry weight.
HillWilly
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What is the volume of water used?
The water volume isn't terribly important. You want enough so you get good extraction of the coffee flavors into the water, but not too much to dilute your batch down. Maybe 16 oz of water.
The water volume was going to be my next question. For the flameout addition, I had used 2 oz dried weight and let it steep for 10 minutes before starting my IC process.
For the bottling addtion, I was very curious because I was thinking of my standard coffee brewing measurements - 2 oz of dry coffee is ~ 12 tablespoons (or 6 scoops for me). That's six 6oz cups of coffee for me to drink! I use the 2 tblsp per 6 oz of water ratio. So, I'd have at least 32-35 oz of coffee.
I think I'll go for the pint instead as it was mentioned so I don't kill my current 9.1%
With only 16 oz of water used, this baby's gonna be THICK.
For the bottling addtion, I was very curious because I was thinking of my standard coffee brewing measurements - 2 oz of dry coffee is ~ 12 tablespoons (or 6 scoops for me). That's six 6oz cups of coffee for me to drink! I use the 2 tblsp per 6 oz of water ratio. So, I'd have at least 32-35 oz of coffee.
I think I'll go for the pint instead as it was mentioned so I don't kill my current 9.1%
With only 16 oz of water used, this baby's gonna be THICK.
Yeah, I wouldn't drink it at that strength, but it's going into 5 gallons, so it will be diluted.
Just pulled the first sample from my keg. It's really good. I'm gonna get a 4 pack to try side/side. I think this will continue to improve and is still a bit young but I'd say very drinkable by Christmas which is what I was going for. SWMBO is already digging it half a glass in.
We've been drinking this at Christmas parties the last few days. It's been a big hit all around. Thanks again for the recipe.
SquirrelMaster
Active Member
how long are you keeping the coffee beans in the primary for with that first addition? the entire time?
I filtered out the grounds when I moved from kettle to primary vessel. I usually use a strainer when making that move to get out the hops, etc. I let it steep for 10 minutes then did the filter step.
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This keg kicked yesterday. SWMBO is pretty upset about it. Gonna pick up ingredients for a new batch tomorrow. Really good stuff, thanks again for the recipe.
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Pipeline Helly, pipeline!! Youve gotta keep your brewing up with your drinkin lol!!
I've had in the keg for 7.5 weeks now. I just built my keezer this week and have shoved it in there but not connected any of the lines....everyone SOUNDS like 4-6 months is where it's best. Is there general agreement on this?
Oh we're not out of beer, just out of this one. Now that I've seen how good this one is, it's going on a regular rotation so we don't run out.
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Maybe others will disagree, but it's great in the beginning too. I does change and the coffee fades and the chocolate comes out more later, but it's still good young. I assume you can do it with kegging, but bottling makes it easy to drink some in the beginning and cellar some others.
brewski09
Well-Known Member
This is one of my favorite beers at all ages. I was just reading apparently founders recommends 180 day as a max shelf life for this beer.
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Hogwash.
I know. It was directed at Founders
180 days SHELF life? Wow. That seems odd. But perhaps that's after their own aging process on site?
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It has been tapped. I am enjoying. I expect it will continue to age and let some of that coffee flavor mellow.
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