Sup guys,
So we brewed up & altered a recipe that i found:
---------------------
3/4 lb. Mun Chocolate
3/4 lb. Roasted Barley
1 lb. 120crystal
1lb. Dark DME
9lb. amber LME
20z. N. Brewer - Boil
2oz. Cascade - 15min
Wyeast 1056
OG 1.068
FG 1.016
----------------------
Alright, so we brewed this 2 weeks ago, & today we added about 20-24 oz of dark roast starbucks, using a french press. We boiled the water, added to the french press, then slightly cooled it in the freezer for about 15 min, added it to the secondary & racked on top of it. I haven't had any activity in the past 4-5 days in the primary. The temp. stayed pretty steady around 68-72. It tasted pretty good to me a few days ago when i took a reading. It'll still needs to grow into itself for a while, but it's got some potential
But what i notice now is...pretty much nothing. There is zero activity going on in there. We just added the coffee today & was wondering:
1.)Will the coffee have any effect on what yeast is left in there?
2.)Has anyone had much experience/problems with adding coffee?
3.)Is there any holes in this process or recipe?
Thanks in advance
So we brewed up & altered a recipe that i found:
---------------------
3/4 lb. Mun Chocolate
3/4 lb. Roasted Barley
1 lb. 120crystal
1lb. Dark DME
9lb. amber LME
20z. N. Brewer - Boil
2oz. Cascade - 15min
Wyeast 1056
OG 1.068
FG 1.016
----------------------
Alright, so we brewed this 2 weeks ago, & today we added about 20-24 oz of dark roast starbucks, using a french press. We boiled the water, added to the french press, then slightly cooled it in the freezer for about 15 min, added it to the secondary & racked on top of it. I haven't had any activity in the past 4-5 days in the primary. The temp. stayed pretty steady around 68-72. It tasted pretty good to me a few days ago when i took a reading. It'll still needs to grow into itself for a while, but it's got some potential
But what i notice now is...pretty much nothing. There is zero activity going on in there. We just added the coffee today & was wondering:
1.)Will the coffee have any effect on what yeast is left in there?
2.)Has anyone had much experience/problems with adding coffee?
3.)Is there any holes in this process or recipe?
Thanks in advance