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Old 12-19-2012, 12:54 AM   #551
sivdrinks
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Apr 2011
Lebanon, PA, PA
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Quote:
Originally Posted by nickmv

Interesting. How strong is the taste? Like, say, compared to KBS? I want something that's about halfway between Breakfast Stout (no whiskey) and KBS.
Well I can't say i was dead sober during tasting or that I had a Founders at the time. The one I drank was bottled for four weeks so maybe more time will blend the flavors more/better/different. I believe the 4ml per bottle would make you happy.



 
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Old 12-19-2012, 02:39 AM   #552
AOD
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Oct 2011
Asheville, NC
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8oz per 5 gallons adds a good whiskey character, that's approx 1 cup of bourbon added to the fermenter or bottling bucket.

I prefer to add some whiskey soaked oak cubes to primary/secondary for 2-3 weeks when doing whiskey beers, but that's me. Just chuck 'em (and the liquid) in primary after the main fermentation has settled down.

Cheers,
~Adam



 
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Old 12-19-2012, 04:36 PM   #553
Matteo57
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Sep 2011
Corona, ca
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As stated earlier in this post, IMO stay clear of the second addition. The first addition of coffee is enough, the second made it way too bitter IMO and I like coffee and coffee beers also. To each their own I guess but that's my two cents!

 
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Old 12-19-2012, 05:07 PM   #554
Parkje04
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Oct 2012
Yardley, PA
Posts: 14


The second addition is all down to taste for sure. I added 1.5oz of cold-brew and for me, it is fine even now (been bottled for 5 weeks). I'd imagine that over the next few months, it will mellow even more. But the benefit of adding the cold-brew at bottling is it allows you to taste as you go. Add 1 oz (about 4 oz. of cold-brewed coffee) and taste it. Keep adding if you want more coffee flavor.

 
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Old 12-19-2012, 08:00 PM   #555
nickmv
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Mar 2010
Memphis
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Quote:
Originally Posted by Matteo57 View Post
As stated earlier in this post, IMO stay clear of the second addition. The first addition of coffee is enough, the second made it way too bitter IMO and I like coffee and coffee beers also. To each their own I guess but that's my two cents!
I ground up 2oz of Kona coarsely, and made a coffee "sludge" of sorts in a mug, and let it sit overnight, then strained that thru a paint strainer cone, and ended up adding about 1oz of the "extract". I was scared to add anymore.

This thing is absolutely delicious, and can only get better as the booze has a few more months to soften its bite.
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Old 12-19-2012, 08:02 PM   #556
JordanThomas
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Jul 2012
Grand Rapids, Michigan
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I love it as-is with the 2oz/2oz additions. Grounds in the boil, cold-brew in the bottling bucket.

 
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Old 12-19-2012, 08:58 PM   #557
nickmv
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Mar 2010
Memphis
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Quote:
Originally Posted by JordanThomas View Post
I love it as-is with the 2oz/2oz additions. Grounds in the boil, cold-brew in the bottling bucket.
The beauty is, I can go back and add some more later on if I need to give it a boost for bottling.
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Old 12-19-2012, 09:30 PM   #558
hopzicle
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Aug 2012
Calgary, Alberta
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After being done in the primary my gravity went from 1.063 to 1.011 for an abv of 6.83%. Will this change after the secondary? How did I end up with such a high abv compared to the origional recipe? (not a complaint!) Is this due to the mash efficiency?

 
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Old 12-19-2012, 09:38 PM   #559
nickmv
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Mar 2010
Memphis
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Quote:
Originally Posted by hopzicle View Post
After being done in the primary my gravity went from 1.063 to 1.011 for an abv of 6.83%. Will this change after the secondary? How did I end up with such a high abv compared to the origional recipe? (not a complaint!) Is this due to the mash efficiency?
Sounds like you mashed way low. 1.010 is quite dry for this recipe. Also, the grav is 1.086, so you're 23 pts off. The original recipe is like 8.5%, so I'm not sure what you're talking with yours being higher.
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Old 12-19-2012, 11:46 PM   #560
FATC1TY
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May 2012
Atlanta Area, GA
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I keep forgetting I have this. I brewed it, oaked/bourbon'd it, aged it in the keg.. carbed it... and then bottled it, and left the bottles SOMEWHERE in a box in my cluttered garage.


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