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So, just bottled this. OG was 1.052. FG (at bottling before adding priming sugar) was 1.004 so the yeast did it's just for sure. ABV is 6.3% SWEET! And, it tasted pretty damn good. Can't wait for the final product!

So... Bottling has been 2 weeks in now. This stuff is DELICIOUS. My wife doesn't like it, which is how I know it's good. Nice head retention, hints of coffee and cocoa. Delicious.

Depending on when you were supposed to add them during the boil, it might not make too much of a difference

So, how did that come out?

Well, a slightly higher AVB wouldn't be a bad thing. lol

I'm almost there. Ordered some additional ingredients tonight with only some light roasted coffee beans and fat free cocoa powder to go. I'll probably be brewing that up next weekend (I hope).

Updated 37,001. lol My wife tried the non carbonated beer from the gravity test and she said it was good. w00t!

Update 37 thousand or something. Racked it up today. Tastes pretty good for a Coors lite clone. Slight taste of, I'm going to say lemon, or citrus - but extremely barely noticeable. Pretty much otherwise flavorless like the real thing. :-) ABV came in at 3.8% - a little less than the actual...

So, since there is no dark barley malt in this recipe it will be missing the classic coffee/coca hints that would normally be there. I want to add coffee and dark chocolate to add these flavors. When would be a good time - while in 2ndary fermenter or maybe add during the steep or boil? And how...

I spent to grueling weeks with this Mr. Beer container in water surrounded by bottles of ice. I managed to keep it in the low to mid 50's for the majority of the time, although it did approach it's upper end at times (around 58). It's now been in the fridge for a couple of days so I guess I'll...

I'm just curious about this part where I need to allow it to warm up for a 2 - 4 day period to allow a diacetyl rest then chill again (bottle at this point?)

So, it sounds to me (since this is a small batch sitting in a Mr. Beer container), that I need to transfer the beer into a new container (another Mr. Beer container that I have) and then let it warm up to room temps for a few days then bring it down again and bottle it. Sound about right?

Well, we'll see how this one comes out first. :-)

I may have the opportunity on Wednesday to rack it but it's only been just over 2 weeks. That doesn't seem like enough time for proper fermentation. I was under the impression it had to be longer.

As you know, I am also looking to do do that in the GF stout we were discussing so since I won't be doing that for at least 2 weeks, I'd like to know your experience with this. The only upside I see to roasting the flakes first would be additional color.

Understandable. In my short time as a "brewer" (I don't think I've earned that title yet), I've never had that issue but all my reading led me to believe that 3 weeks would be more than sufficient time to allow the beer to complete fermenting and clear out.

So, just as an update - I let it sit for 2 weeks in the low to mid 50's and have moved it into the fridge. I tried the sodastream thing but it really wasn't doing what I want (tried it on a flat beer) so after a week in the fridge I'm going to add priming sugar and let sit for a month in the...

I see recommendations to check gravity at various stages but doesn't that open the beer up to possible infection? Wouldn't it be better to let it just sit for 3 weeks then bottle or keg?

Sounds like a plan.:rock:

Ya, I would never make 2 years but I was thinking waiting till Christmas. :-)