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I live in Hawai`i on the island of O`ahu. My wife and I drink the 10% Kona coffee produced by Hawaiian Isles Coffee Company. 100% is to expensive. One reason is to support local business and it's not a bad coffee. We wait to stock up when it goes on sale for $4 for a 10 oz bag.

OK, you got me there. I was thinking of the dark color. LOL Not to smart. LOL

Brewed and bottled one a few months ago. My first ever and it took a first place in a contest on the island of Hawai`i. I guess it's basically a stout so I'm thinking a year storage should improve it. Hard to store some when you only do small batches and get like 17 bottles. LOL Thought...

Well onto the rug under the bucket. Yes there was some it was just added. Hope some/most stayed in there. Will know in a few weeks.

But it really wasn't a priming problem it was an open valve problem LOL But you have a point.

Never, ever had a problem w/batch priming.

Really? Even though it's and IPA it still tasted good and at less than a buck for 16 oz.

We have a local market that from time to time will sell "dated" Craft Beer at a really good cost. Someone on the island often over estimates how much is needed to beat the date. (not that I'm worried about dated beer being bad). Just picked up two 18 full pint cans of Sierra Nevada Summer Ale...

While transferring beer to the bottling bucket I looked down and saw the valve was open. YIKES!!!! Closed it fast and lost maybe one bottle's worth. Trouble is I don't know how much of the carbonating sugar I just put in the bucket went out the valve.... So I just went a head and bottled...

I have been using SN bottles for many years. I use a "flapper" capper and have no problems except for a couple of Stouts and I think that's my fault when adding the sugar at bottling time.

Who else has free shipping besides More Beer?

Pale Ale Malt is roasted a little more that plain 2 Row. Something like Marris Otter I believe.

2 gallons of a Northern English Brown called "It's Richard's Fault". But that's another story. LOL

Yes "fresh" means brown and just harvested this month. Good idea about the long soak. I'm gonna brew tomorrow morn and will soak the beans sometime during the day. These vines were planted WAY up in the mountains over 100 years ago by coffee plantation workers. They have spread over a good...

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Planning to do an English Brown this weekend. Then yesterday a friend gave me some FRESH vanilla beans (it grows wild in the mountains here on O`ahu). Not sure how much and when to add. I'll soak in some rum before adding. This will be a 2 gallon batch w/about 1.8 going into the fermenter.

1-preheat the cooler w/the bag in place while I grind the grain. 2-add the grain one coffee cup at a time stirring as I add.

I might have to try that LONG stiring next brew. In the past I: 1-preheat the cooler w/the bag in place while I grind the grain. 2-add the grain one coffee cup at a time stirring as I add. 3-give the whole batch a good stir for a few min at most. 4-place a "spacer" just above the mash, stickin...

Store 1/2 of this Stout for a year. You will be amazed at the quality after it ages for a year. I did this once and the fresh brew took a 2nd place and a year later the aged brew took first. :-)

Exactly what I do. I rinse right after the pour. Then set it next to a 5 g bucket of OxyClean. When I get 12 bottles in they go and stay there until I have 12 more. Then I rinse out and remove labels and replace. De-labeled bottles are stored in a big plastic covered box until needed. Then...