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I read a lot of information about this method and it seemed to be the standard. We used good coffee, but I found the batch to taste a little bit like crappy, 3-day old cold coffee. Was not a huge fan. Recently did an espresso stout, since I'd really like to perfect some sort of method to...

Thanks. I'm still on partial mashes. So would I caramelize after the grains and dry extract is added, but before the hops and liquid extract?

My boyfriend is a huge fan of scotch and I wanted to brew a next batch to try and incorporate some. I've done a porter/bourbon mix that came out yummy :cross:. Since scotch is pretty smoky, I'd assume it'd be a darker or a maltier beer, but I'm open for whatever if it's good. Also, I'm on...

Working on a new partial mash scotch ale and am thinking about caramelizing the wort. When adding water to the wort, before fermentation, do I add extra water because I've boiled down part of my wort, or should I add the same amount? Thanks for any responses. I'm only on my 5th batch so I'm...

I hear that adding them during the initial boil makes the beer overly bitter and acidic. But I haven't tried it so who knows. I'm brewing my first coffee porter batch now and plan on cold steeping course ground coffee in a sanitized french press for 24 hours. Then using it as the liquid for my...