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I've found that the type of roast (light, medium, dark) impacts the flavor moreso than the specific type of bean. I've done many batches of my coffee porter, and for me, a medium roast whole bean in the fermentor for 24 hours before kegging works best. Dark roast beans give a little too much...

Dang, I usually up my beer intake during marathon training. I mean, what's the point of running all those miles if I can't have a few beers afterward? But seriously, some days I have no beer, others I have six beers. I generally find that two is the sweet spot where I can enjoy those beers...

I only go to a handful of local beer fests, and those are the ones that I serve my homebrew at. Those are certainly the best ones locally, because of all the homebrewers and getting to try their beers. I'd never go to one without the homebrew component.

I'd steep some acid malt with what you have on hand, then add the coriander and salt near the end of the boil. You can use some lactic acid after fermentation has completed to drop the pH even more. It may be a little more one dimensional than actually kettle souring, but it'll do the trick.

Indeed. Also consider using Goodbelly probiotic juices. A quart costs $4 at my local grocer, and I only need to use half of it to get the pH down near 3.0 for 5 gallons.

Another buddy who told me about it. I initially asked him about using probiotic capsules, and he said skip that and use the juice. He's made a bunch of them that way. After my success with it, I can't argue.

I've made 3 of these style the last couple months with good results, and it's really been easy. The first one, I used the Omego lacto blend. The second, Gigayeast lacto blend. And the last one, I was on a time crunch and the LHS was out of stock of all the lacto blends, so I ended up using...

Lots of "get off my lawn" in here. NEIPAs are pretty much all I drink these days. They check all the boxes for me. Find a way to make the mouthfeel, huge hop aroma and juicy flavor the same, but crystal clear, and I'll happily drink it too. The irrational hatred of a beer style because it's not...

I've brewed several pecan ales. First you should toast the pecans and get as much of the oils out as possible. I add a pound to the mash and a pound after fermentation has finished. For an extra kick, soak the second pound in a bit of bourbon for a week in a large mason jar. It really brings...

*raiseshand* I mean, 4oz is a good number for the first dry hop addition. The second addition is generally about the same.

That's really interesting that they pitched both the lacto and the yeast at the same time AND added oxygen too. I don't profess to be an expert on kettle sours, but the few I've done have come out really nice, by pitching a healthy dose of lacto and letting it sour the wort for 48 hours or so...

For a BW, you need to pitch the lacto first and let it do its thing before pitching the yeast. I doubt you'll get any tartness at this point because there's no sugar left for the lacto to work with.

I'd just go with all Maris Otter instead of the 2-row. Some malt character is nice in a session IPA so the beer doesn't just become hop tea.

Like I said, if you're gonna coffee the beer, coffee the beer! :rockin: It drinks like an adult cold brew coffee. My favorite commercial coffee beer is Reve Stout from Parish Brewing. The owner and I did a side by side with our two beers, and they were VERY similar. He told me he uses the...

No, I just pour them right in. I trust that the 7% alcohol would kill any potential nasties on the beans. Never had an issue in 3+ years.

I've been brewing a version of the same coffee porter for over 3 years now, and it's won several competition awards. My secret is no secret at all: lots of whole beans added directly to the fermentor before packaging. If you're gonna coffee a beer, coffee the beer! I add at least 12oz (most of...

This is exactly what I do for my coffee porter. It's the easiest method I've tried and gives me the coffee flavor I want. The amount of whole beans is up to you, but I generally use either 12 or 16 ounces (just depends on the size bag of beans I'm using) for a bold coffee flavor. 24 hours is...

This is my Five Tornadoes IPA, so named because of the 5 hop varieties used: Citra, Galaxy, Simcoe, Amarillo and Nugget. Typical NEIPA ingredients and processes. Turned out great.

Just make sure not to poke it.

What is this over hopping you speak of?