Hi from RI

Angryguy · Jun 12, 2016

Getting back into brewing after nearly a decade. Health issues caused that. Don't laugh but I got back into after getting a one gallon all grain kit as a Christmas gift. That caused me to dig out my old stuff and have at it again.

I still do extract or partials because I'm too cheap to invest in equipment for all grain. I found this forum searching for info on how to add my other hobbies of coffee roasting and maple sugaring to my home brew.

I have a milk stout I just pitched that I'm planning on adding cold brewed java to in secondary. My local brew store suggested that and my experience in coffee brewing suggests that's best but I was looking to see what others do.

This seems like a great forum and I'm glad to have found it.

h22lude · Jun 12, 2016

Hi Angryguy and welcome. I'm in RI too. Which lhbs do you go to?

I suggest adding the cold brewed coffee right to primary. No need to rack to secondary. Just an added step, another thing to clean and higher risk of oxidation and infection. Cold brew is best because it doesn't have the oils that hot brewed coffee does which can reduce head retention.

ong · Jun 12, 2016

I agree. I only do secondaries for special cases (e.g., bulk aging and want to reduce headspace, racking beer off a mess of fruit, etc.). Welcome!

Angryguy · Jun 12, 2016

I go to blackstone valley brewing. I'm in Lincoln so it's right up the road.

I always did just a single but my last I did with a secondary and I like the increased clarity and I think I'll have a better starting off point to compare to as far as the coffee flavor if I do it later.

Angryguy · Jun 12, 2016

Fruit. I just went to a local micro brewery yesterday and they has a new strawberry blonde. My first"legal" beer I bought back in the day was Pete's strawberry blonde. Think I'll be doing that next.

h22lude · Jun 12, 2016

Steve at Blackstone is awesome. Great guy. Very knowledgeable. We may have crossed paths there. When I go, I usually stay 2 hours or more lol

I'm in Lincoln too.