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I'm a bit confused (normal state of mind). You inverted sugars. I'm talking about a flour made from keawe beans.

No the seed pods ground into flour.

Does steeping produce the same as mashing?

Guess you have to experiment and report back. LOL

When I made mine w/10% Kona coffee I used 8 oz in 2 gallons. Either mine was weak or I like it strong. LOL

I have a source for some here on O`ahu. In Hawai`i we call mesquite KEAWE (K AH VAY). Did a search and come up w/some old stuff my w/o a lot of answers. Anyone tried this lately? I was thinking of messing around w/a lb or two in a 3 gal cooler for a mash just to see what comes out.

I believe that problem has been solved by modern malting and roasting methods.

OOPs forget it.

What's the purpose other than looks?

You have them, why not use them? Of course it's a bit of a pain in the butt putting one in all them bottles. BTW it's cheaper to use table sugar and you won't know the difference from corn sugar except for the price and the amt used.

I started a topic a day or so w/some ideas in a different forum. Here is a link to my comments and comments from others. https://www.homebrewtalk.com/forum/threads/designing-great-beers.642984/

Since you did this indoors I hope you are single or have a VERY UNDERSTANDING WIFE.

After a few extract and one or two AG batches using recipes from LHBS I began making my own. Using the book Designing Great Beers by Ray Daniels and BeerSmith software I've designed all of my batches for the past 4-5 years. I've never had a BAD beer but there were some not to great. LOL I've...

You must be getting good mash eff or boilng off a lot of water. You could cut back on your base malt in recipie.

Aren't smack packs more expensive that dry yeast? I make 2 gallon batches in 2 gal paint buckets from HD and just through in one dry pack. I guess you have a much better selection of yeast if you go smack packs.

Leave it there until it's done. How do you know Hydrometer reading stable taken two days apart. Don't rush anything.

Not the best on which yeast to use...but I try to use" Pale Ale malt for all American styles Marris Otter for all British styles Either Munich or Pilsner for German biers.

I pretty much agree....here is a short video from right after finishing a beer to refilling the bottle.

I have decided that the only way to tell if coffee is "good" is to drink it black. The reason is just about anything can be made to taste good if you put enough flavored cream and sugar in it. LOL

P retty mu ch I only do 2 gal batches which produce about 17 bottles. Here is a video I made years ago. I've made a few changes since then but it's pretty much the same as this.