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Old 04-13-2010, 04:03 AM   #11
CaptZav
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Do the bag and grounds need to be sanitized? if so, how?

 
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Old 04-13-2010, 04:23 AM   #12
NorCalAngler
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I didn't sanitize the grounds, but I did sanitize the bag by soaking in Starsan. I figured coffee beans aren't too hospitable to bacteria, but we'll find out in a few weeks.
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Old 04-13-2010, 10:17 PM   #13
cox8611
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Apr 2010
Raleigh
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I have a similar coffee porter experiment coming along. I just threw in 3oz of *$ into the 2ndary, problem was it was only 1 gallon whoops. Should be a buzzing experience! will update when its ready.

 
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Old 05-02-2010, 12:35 PM   #14
boostsr20
 
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You crack a bottle open yet?

 
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Old 05-02-2010, 03:36 PM   #15
NorCalAngler
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Quote:
Originally Posted by boostsr20 View Post
You crack a bottle open yet?
I have cracked a couple... one about a week ago and one last night. It doesn't have the same smooth coffee flavor as Pipeline and is a bit more astringent. There was a ton of improvement from the first bottle to the second so I think it just need a couple months in the bottle to come into its own. Maybe the coffee will come to the front after aging a while. It's only been in the bottle for three weeks and with the amount of dark grain I think it will need at least twice that.
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Old 06-27-2010, 05:00 PM   #16
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Anymore updates on it after being bottled a while? I just brewed a porter yesterday and threw 6oz whole Kona beans in at flame out and I plan to do a cold extraction with another 4oz when I bottle it.

 
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Old 06-27-2010, 08:48 PM   #17
NorCalAngler
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It's not mellowing out much. It's not the coffee though, there were some fundamental problems with the brew. It finished way too high at around 1.021 so it is cloyingly sweet. There is an acrid flavor in there, too. I did get a chance to speak with somebody from Kona and they said they use a press to extract the coffee flavor, but the guy I talked to wasn't sure if they use cold or hot water to steep the coffee.
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Old 06-27-2010, 11:26 PM   #18
CaptZav
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Mar 2010
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Mine finished a couple months ago, and the result was merely soso. There is an excessive acrid taste, along with some coffee grounds in some of the bottles.

 
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Old 08-26-2010, 06:27 AM   #19
NorCalAngler
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I popped another one of these since my sister was visiting and she likes porters. She really liked it and said the coffee was up front and very tasty. It has been in the bottle for four months now and I agree it's starting to mellow nicely. The acrid taste is almost gone and only rears its head if the beer warms up. I can see this making an awesome porter float with some vanilla ice cream. I have a case left and I think I will let it sit in the closet for another few months.

I tried a commercial porter and noticed the same slight acrid taste so it may be that I just don't care for the roasted malt.
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Old 08-26-2010, 07:08 AM   #20
scrambledegg81
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I was wondering if the coffee would mellow with aging...one suggestion if it's still not up to par might be to wait until the FG is reached and then add the coffee.

Also pale chocolate (from experience with a buddy's porter) is really subtle, so that might have left the door open for the coffee to come through more than expected. Would a dark LME have helped at all?
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