KobiGirreven
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- Aug 18, 2014
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Hey everyone,
I decided to do something a little different with a coffee stout, and wanted some thoughts on it. I added 2.1 oz of priming sugar to 24 ounces of water and boiled (to make my priming solution). Then, i tossed that water onto 2.5 oz of crushed coffee beans to cold brew in the fridge for 24 hours (this is for a 2.5 gallon batch). Priming calculator called for 1.9 oz of sugar, but i knew some would get soaked up into the grounds.
My question: Is there anything in coffee that would effect the priming sugar (make it unfermentable?), or is it just the amount that will get soaked into the beans that i have to worry about?
Thanks for any thoughts. Just a little interested in this idea.
I decided to do something a little different with a coffee stout, and wanted some thoughts on it. I added 2.1 oz of priming sugar to 24 ounces of water and boiled (to make my priming solution). Then, i tossed that water onto 2.5 oz of crushed coffee beans to cold brew in the fridge for 24 hours (this is for a 2.5 gallon batch). Priming calculator called for 1.9 oz of sugar, but i knew some would get soaked up into the grounds.
My question: Is there anything in coffee that would effect the priming sugar (make it unfermentable?), or is it just the amount that will get soaked into the beans that i have to worry about?
Thanks for any thoughts. Just a little interested in this idea.
