cantrell00
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But don't (re)roast the coffee beans like the nibs.
Correct. Sorry for that omission.
But don't (re)roast the coffee beans like the nibs.
I wouldn't soak them in vodka. I would roast them @ 350 for 12 minutes & add to secondary in a muslin bag.. 2-3 days to taste. 4 oz
I would add the coffee the same way. 2-3 oz of whole sumatran coffee lightly cracked in a muslin bag, 1-2 days in secondary.
I have to ask, why would you reroast the coco beans? They are already roasted. Have you had any bad experiences with soaking them in vodka?
This was my first nitro beer via beer gas/stout tap. Loved it. I would do it again in a heart beat.
So I've tapped my keg and the recent batch tastes terrible all of a sudden. Tastes bitter and a little sour, maybe a little metallic. I was hoping it would fade once it's carbed but it's not, at least not yet. Never had a batch go from good to bad so quickly. I'm wondering if it's infected? I used the whole bean "dry bean" approach, I suppose it's possible that it got infected from that?
I would think that before you add the dry beans, you would sanitize them first, right? Can you use StarSan to sanitize them beforehand?
Gathered all of my ingredients and bought 7gals of reverse osmosis drinking water. I am going to use Folger's 100% Colombian ground coffee.
I have also prepped my camping cooler to use it as a swamp cooler to maintain the cooler fermentation temps.
apologies if i'm asking the obvious, but will you be adding salts to the RO water?Gathered all of my ingredients and bought 7gals of reverse osmosis drinking water.
apologies if i'm asking the obvious, but will you be adding salts to the RO water?
RO is devoid of minerals, which the yeast needs, so RO is not ready to go. the main mineral you want is calcium, so some calcium chloride and/or calcium sulfate (gypsum) would be beneficial (mostly the CaCl). table salt (NaCl) won't be of any help.No. I'm dumping the water straight in. Should I be adding salt? I thought RO water was ready to go, straight out of the container.
After reading about RO water, distilled water, spring water, etc from various threads for the last hour, I've come to the consensus that there is no clear consensus on water.
I'll stick with my 7gals of RO water for this brew.
ha!After reading about RO water, distilled water, spring water, etc from various threads for the last hour, I've come to the consensus that there is no clear consensus on water.
great, so sounds like CraigKing could put in 1.2-1.25 teaspoons of gypsum and be in the ballpark for CA, at least.Here's a very simple "primer" on how to treat soft / RO water: https://www.homebrewtalk.com/showthread.php?t=198460
Basically it says to add 1 teaspoon of CaCl to each 5 gallons of water treated.
Basically it says to add 1 teaspoon of CaCl to each 5 gallons of water treated.
great, so sounds like CraigKing could put in 1.2-1.25 teaspoons of gypsum and be in the ballpark for CA, at least.
7 weeks in primary fermenter including the "dry bean" addition. Not sure how long those were in there. The only other thing that got added was priming sugar to the keg, and that was boiled prior to addition. It tasted great when I put it in the keg. So I'm thinking it's likely infection from the coffee, priming sugar, or dirty equipment. So strange. I'll let it sit a bit and see if it improves. Either way looks like I'll be doing some serious cleaning and tearing that keg apart to make sure there's nothing Hiding in there.
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