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I agree with BlueHouseBrewHaus, add the coffee in small doses and taste as you go. Leave a day in between each addition to make sure everything melds together, flavor wise. I just kegged a mocha stout and only needed 1 cup of cold brew coffee. It's a matter of personal taste.

I hope you paid no more than $50 if it is "dented all the hell".

Hops added at the start of a boil are used for bittering, as the alpha acids isomerize. The oils undergo chemical reactions which contribute to balancing out the sweetness of the malts. Hops added at the end of the boil (I.e., 0), do not get isomerized and are used for aromas only. I was...

Depending on the grains you were steeping, possible tannins that may lead to a bitterness you didn't anticipate. Proceed with your brewing and taste along the way. You might be ok.

I've been told to really stir the grains well, during mash and sparge. It helps dissolve the sugars. Watching a john Palmer video, he doesn't hold back stirring. Sent from my iPhone using Home Brew

This may sound like a silly question, but are you sure the beer is carbonated? Could the gas line be blocked? I know I've poured under-carbed beer just to pull out any yeast or hop bits that settled to the bottom of the keg and get beer that you describe. Sent from my iPhone using Home Brew

Why risk infection? Krausen does no harm to the beer. Sent from my iPhone using Home Brew

Sounds like DMS. Most likely caused by slow cooling of wort after boil or possibly covering your wort with a lid during boil. Can you describe your boil and cooling process? Sent from my iPhone using Home Brew

Haha, I thought you gave a new euphemism for having diarrhea. Congrats on your delivery. Happy brewing. Sent from my iPhone using Home Brew

What style of beer are you brewing?

Easiest way to mix the sugar into the beer is after boiling it and letting it cool down, add it to the bucket then start siphoning the beer into the bucket. Instant mixing with no extra oxygen.

Actually it's just the opposite. Co2 dissolves more readily in cooler environments.

I had ordered from Midwest and a few days later had my card hacked as well. I hope Midwest can identify and correct the problem.

Exactly. If you have. 12v fan and a 9v supply, the fan will just rotate slower. The fan speed is dictated by the supply.

So, using Beersmith, I designed an IPA, which is just finishing up its FG readings in my primary. I've sampled the beer a few times, and it smells great, and has decent bite at the end. I was planning on dry hopping, but don't want to really make the IPA so "bitey" that its almost undrinkable...

You can also hook up your keg to gas line at whatever your serving pressure will be and let it go for about 2 weeks.

Welcome to wonders of home brewing. Making beer isn't all that difficult provided you understand the rudiments, know malt and hop ratios, yeast, and sanitize. Referring to known recipes to get ideas on base malts, specialty grains, and hop varieties is always a good way to confirm you are in...

No need to bleed the keg. I always start taking samples a week after kegging. I think it gives you a good idea as to how slowly/rapidly your beer is carbonating. As others have said 9 psi at 34 deg is good. Good luck and enjoy the fruits of your labor.

You have to remember that a milk chocolate stout contains lactose, which will not be eaten by yeast. So, there is a decent chance that your readings are your final readings. Be aware that the lower the FG, the crisper and drier the beer will taste. Milk chocolate stouts are designed to be...

If the OG was 1.090 and you are sitting on 1.026, then there is a decent chance the beer is done. Imperials will finish higher. I also have an imperial sitting in primary. OG was 1.086, sitting at 1.025. I have one final reading, which I feel will be right at 1.025. I'm considering this to be...