Search results

Heh, I had the opposite experience with regards to sweetness. I used 71b for a traditional and it finished at 1.03. I personally prefer to err more on the sweet side than bone dry, but I was aiming for more like 1.015. The coffee mead with 71b went completely dry, aside from the unfermentable...

My coffeemel finished fermenting a week or two ago and I racked to secondary today. Initial observations: Bitterness isn't a problem. Coffee aroma is very prominent on the nose, but not immediately recognizable on the palate. You can definitely tell there's something there, but it's not nearly...

I'll be sure to make a post about it when it's done. Cold brew is well known for pulling out less of the bitter and acidic compounds than a hot extraction, so I'm optimistic.

I'm currently planning a coffeemel using the cold brew method. The issue with putting beans in primary isn't so much that you're pulling out more water soluble compounds than alcohol soluble ones and more that you'll likely over-extract the beans unless you've bagged them and pull them out of...