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Hey guys! My buddies just opened up a coffee shop and we want to incorporate there house blend (darker roast) into a beer. So i was wondering what kind of ideas we could incorporate Kentucky into the beer? Bourbon would be great of course but i was wondering if there were any other local ideas...

http://www.annapolishomebrew.com/p/607/muntons-hopped-light

This is the Hopped Malts I was talking about. I used U.SMagnum for 40 minutes then some aroma hops the last 10. And i'm planning to keg the beer. so would orange peels during second fermation be ok, or would another fruit work better?

I'am currently brewing a very hoppy IPA with Hoppy light Malts and U.S Magnum hops. And dry hopping with Aroma Citra hops. I'm wanting to include some sort of fruit or peels for the 2nd fermentation, i don't what an overall fruity beer, just a taste of citra. What would be a food fruit to use...

Did you add two cinnamon sticks during second fermentation or some ground cinnamon? I'm making a five gallon batch.

I about to brew a 5 gallon batch of an English brown ale and i wanted to give it a little something extra. So i thought about adding some cinnamon. Is this a good idea and how do i go about adding the cinnamon? Second fermentaion etc..?

Hello for my next batch I'd like to create some Sort of extra hoppy IPA with a slight fruit twang. Any ideas?

Thanks guys for all the help. I think im gonna go with the cold brewing at the bottle stage. "Hey Porter"

What are the advantages of cold brewing the coffee? I've also heard of steeping the crushed grains before bottling?

I recently brewed a dark dark porter and im about to transfer it into my carboy for second fermentation. I have some Makers Mark whole bean coffee id like to add for a coffee slight bourbon twang. I was wondering what exact point to add the beans or how to add it?