m00ps...
Can you describe how you did the coffee & chocolate additions in the Founders?
Also what did you use? I've looked back through & read your comments but can't determine exactly what you did... Sorry if I overlooked a summary somewhere...
thanks
hmm....I think they just have a lot less concentration of the cocoa butter. And since you don't grind or pulverize them, maybe the fats that are in the nibs stay retained inside them. I boil my nibs for a min or two and add the whole mixture to my fermentor. If a lot of fats were extracted, I'm guessing I'd see an oil layer form on top while the mixture is cooling.
I guess the goal is to minimize the fats however you can. Even cocoa powder has a tiny bit of fat if you check the nutrition facts.
I think those are the nibs. I get them by the pound from brewing sites. You can also find them in the grocery store in the organic / health food section.
I add the nibs into the primary. I boil them for a short period in a tiny bit of water along with some vanilla beans to extract flavor and sanitize. I add this mixture to the fermentor
I think those are the nibs. I get them by the pound from brewing sites. You can also find them in the grocery store in the organic / health food section.
I add the nibs into the primary. I boil them for a short period in a tiny bit of water along with some vanilla beans to extract flavor and sanitize. I add this mixture to the fermentor
is everyone still using the recipe on page 1. about to order ingredients and don't have time to read 100+ pages. Thanks
I am worried a fresh pitch, even small, could start another fermentation and make gushers of it.
Wait two days check Gravity again and if it's stable just bottle as normal. Two weeks primary with the correct amount of yeast pitched should've gotten this down to its FG so maybe something happened there and when u racked to secondary it roused the yeast and finished out more. It's prob at its FG but just recheck in 2-3 days.
nope, this isn't a concern unless you pitch a (much) more attenuative yeast. but given that you're at about 9% alcohol, yeast won't be too happy in that environment.
after 6 weeks you should still have a few brave active cells in there. if you're willing to be patient, no additional yeast is needed. might take a month to carb, but this beer benefits from a little aging anyways.
also, prime low - 2.0 or 2.1 works well for this beer, IMO.
Coffee at flame out is the wrong approach. Still a really good beer but not in the same class as founders as far as smoothness
I've heard a lot of speculation about whole coffee beans (like dry hopping) being the best way for smooth coffee notes on multiple threads/sites. I'm going to try it for this beer next time I make itnn
i wonder if that is because using whole beans is less efficient (you'll get more out of a pound of ground coffee than you will from a pound of whole beans). in other words, you're simply getting less coffee flavor.I've heard a lot of speculation about whole coffee beans (like dry hopping) being the best way for smooth coffee notes on multiple threads/sites.
grind the beans as roughly (coarsely) as you can. cold brewing is when you add the ground coffee to room temp, or even cold, water and let it sit for 24 hours.So first the coffee do you just put the beens in the boil ground or unground or can you brew the coffee and add it. i have seen on the form where people cold brew beens and i have no idea what they mean on that can someone fill me in.
don't worry about contamination. this is a big beer and you'll have plenty of alcohol to keep infection at bay. you can soak them in a little vodka if it makes you feel better.Second if i add coffee to the secondary i have heard of people messing up the beer by introducing bacteria so how do i prevent that do i put the beens in a little vodka or brew the beens and add them
I did the steep originally but for 20 min and the beer had the ugliest head the bubbles just dissipated it almost looked like pellicules. So next time i did 3oz whole beans and 2oz of coarse crushed low acid Sumatran beans in primary for 3 days and the coffee is spot on this time. Great nose and in fact I'd prob leave it a little longer in primary next time to get a little more Coffee in the taste but I won't steep again. Jmho.
So whole & crushed were both Sumatran? At what point did you add to primary? End of fermentation or?
Thanks!
So I chose Sumatran because at my local farmers market they sell a lot of unique coffee beans and I wanted something original but I also wanted something with low acidity and the Sumatran description fit the bill for characteristics but it's a pretty popular bean, low acidity and earthy. So I took 3oz whole beans and coarse crushed 2 oz with a rolling pin in a plastic bag then put in a dish and soaked them in vodka to sterilize for 3 days. I used cheesecloth and made a hop sack strained out the vodka, tied it up with plain dental floss and put in primary prob around day 12, I "dry hopped" cocoa nibs before this so when I pulled the nibs I put in the coffee beans. Left for two days and pulled a sample to taste and my wife said whoa def taste coffee and I didn't want to overdo it so I pulled them after two days. In hindsight next batch I'll leave em maybe 1-2 days more. That's it. Great nose of coffee a little on the finish and no real tin or acidic taste at all very smooth coffee flavor. Hope this helps.
So I chose Sumatran because at my local farmers market they sell a lot of unique coffee beans and I wanted something original but I also wanted something with low acidity and the Sumatran description fit the bill for characteristics but it's a pretty popular bean, low acidity and earthy. So I took 3oz whole beans and coarse crushed 2 oz with a rolling pin in a plastic bag then put in a dish and soaked them in vodka to sterilize for 3 days. I used cheesecloth and made a hop sack strained out the vodka, tied it up with plain dental floss and put in primary prob around day 12, I "dry hopped" cocoa nibs before this so when I pulled the nibs I put in the coffee beans. Left for two days and pulled a sample to taste and my wife said whoa def taste coffee and I didn't want to overdo it so I pulled them after two days. In hindsight next batch I'll leave em maybe 1-2 days more. That's it. Great nose of coffee a little on the finish and no real tin or acidic taste at all very smooth coffee flavor. Hope this helps.
Thinking about brewing this tomorrow.
As I put the recipe from the front page into Beersmith, I'm getting a total of about 20 and change of total grain bill, and an estimated OG of 1.102 at 82% mash efficiency at 5 gallons into fermenter. If I increase batch size to 5.5G, the estimated OG is more in the 1.093 range.
I know with bigger beers my mash efficiency drops a bit, but 22 points in gravity difference is quite a bit. What could I be doing wrong here, or am I missing something?
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