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Old 07-08-2013, 03:18 AM   #671
arborman
 
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Quote:
Originally Posted by mtnagel
Or you can put the coarsely ground beans in a bag and toss in secondary. Sort of a dry hop, but with coffee beans.
Sounds like the easy way to do this. Is the flavor as good going dry grind?

 
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Old 07-08-2013, 04:05 AM   #672
mtnagel
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Well it worked out excellent in this clone recipe, but I haven't tested it another way in this same recipe. I have tested it in other coffee beers and here are my experiences:
http://www.homebrewtalk.com/f12/peac...7/#post5231635
http://www.homebrewtalk.com/f12/peac...7/#post5234799
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Old 07-09-2013, 04:24 PM   #673
brucewayne10000
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I made this may 4th, fermented totally for a month, been in bottles since. I've cracked two and they are already fantastic. Can't wait to get some more age on them

 
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Old 07-18-2013, 02:31 AM   #674
Hoptimistic
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Quote:
Originally Posted by DubbelDach View Post
I easily have an inch and a half of chocolate on the bottom of my Better Bottle right now (9 days into 2 week 2ndary) Will hope that the s-04 compacts it slightly more in the next few days and will suspend my siphon right over the top of it with duct tape.
in my expirence (which mind you is very limited) CHOCOLATE AND YEAST LOVE EACH OTHER. i made a drunken emu attempt not too long ago and the chocolate and the yeast were in the same places the whole fermentation. layer at the top and a layer at the bottom. once it settled it settled to the bottom. my filter looked like it had filtered sewage when i cleared my cider. upon settling it cleared some more but this chocolate sludge was the filrt thing that came out of the tap. then cider.

 
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Old 07-23-2013, 02:08 AM   #675
ziggityz
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Sorry if this has been discussed, but the 15 minute addition of coffee, is that putting the grounds straight into the boil, or liquid from 2.5 oz ground coffee that has been cold brewed?

 
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Old 07-23-2013, 02:20 AM   #676
mtnagel
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There is no 15 coffee addition. It's at flame out.

I'm sure you'll get differing opinions, but the BYO recipe says ground coffee in the ingredients and says to add it at the end of the boil so I did that exactly.
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Old 07-23-2013, 02:35 AM   #677
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Right at flameout, I put a small amount of wort in a sterilized bowl with the chocolate to melt it, then returned it to the kettle. Then I let it cool to 190 and then put the coffee in a hop cloth in for 15 min, then cooled down with an immersion cooler.

 
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Old 07-23-2013, 03:36 AM   #678
mtnagel
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Oh yeah, I forgot. That's how I added the coffee the second time I made this except I just add it loose. Figured it would settle out at the bottom of primary anyway. The secondary addition, I do put in a bag to keep it out of secondary.
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Old 07-25-2013, 04:21 PM   #679
ziggityz
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thanks for the advice! I used some cocoa powder in a double chocolate stout with bad results...

 
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Old 07-25-2013, 11:29 PM   #680
TangoHotel
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Quote:
Originally Posted by ziggityz View Post
thanks for the advice! I used some cocoa powder in a double chocolate stout with bad results...
^^this. My chocolate stout was miserably bad. It was very cocoa bitter, where I think nibs may have had better results. However it was tolerable with the addition of some coffee.

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