Recent content by Yreval2

My first beer was a coffee oatmeal stout. I added two cups of hot-brewed coffee (french press, the same way I drink it normally) to the primary fermenter for a five gallon batch. The flavor is coffee forward, but not overwhelming. I like it a lot. I'm not sure why cold-brewing is so in...

Perfect response! Thanks for the guidance.

I often hear descriptions of beers or yeasts (particularly Belgian styles) that have "ester" character. I'm a few years removed from college chemistry now—and it was never my forté—but aren't esters a pretty large, diverse group of chemicals? Even the odiferous esters common to "essential...