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If they're 400 micron like yours, that would be great.

As someone who works in Specialty Coffee, I would recommend sourcing your coffee from a local roaster and using it within a week of the roast date. Whichever origin or blend you typically prefer is what you should use in your beer. The best way to add coffee to your beer is either ground...

I'm in. Thanks!

http://scottjanish.com/?s=spelt

387 + 6 = 393 Store bought juice with Danstar Belle Saison yeast.

The type of yeast used makes a big difference. Wine/champagne yeast can take a while to clean themselves up. Ale yeasts can be much more forgiving. I use Danstar Belle Saison for a 10 day turnover.

This is interesting. I say go for it. I would be concerned with the potential of the starter being sucked into the airline while the pump is off. Though if you don't have it off for long (less than an hour) it shouldn't be a problem. An air pump on a timer should be just as effective at...

Exactly.

A route I'm seriously considering. If the brew's salvageable, bringing some aroma back would be a blessing.

I figured as much. Too much time has gone by to dump it, and although the final result won't be what was first envisioned, the outcome should be interesting nevertheless.

I've already done just that, figuring that would be the best place to start. That's how I was able to determine the ABV (I had noted the OG on the side of the carboy). I wasn't able to detect any off flavors. I'm just trying to figure out how to bring soul back to this beast.

So I made about 4 gallons of a black IPA in April 2011... and forgot about it. It's still sitting in the carboy, and I'm sure it's lost any aroma it might have had. I'm wondering what to do with it at this point in time. It's a fairly large beer, with an ABV of 8.7%. Should I just age it...