Do you really care that you have caffeinated beer? I don't have the math handy, but there really isn't much caffeine by the time you dilute it down to 5 gallons that I wouldn't even worry about the caffeine.How do I ensure that it remains caffeinated and doesn't loose strength? Is simply being sealed enough?
I added 2 oz ground coffee at the end of the boil and will at 2 oz ground coffee to secondary per the BYO FBS clone recipe. I won't be tasting this for at least 6 weeks, so I won't know till then.mtnagel, how much did you add at the end of the boil? I just brewed an oatmeal coffee stout where I cold extracted 4oz of coffee for 24 hours then added that to the last few minutes of the boil. The coffee flavor was a bit harsh (I use a premium coffee that I drink regularly) and completely overtook the flavor of the stout. Next time I do this, I am going to add the beans to secondary instead of of adding to the boil. I have found (and heard) that anytime you boil the beans you will get some harshness out of the coffee. Maybe I added to much. Its a great beer now that its aged on some bourbon soaked oak chips.
Keep googling and you'll figure out what happens when you boil coffee grounds. Or just try it and drink it. But again, at this level of dilution it may not matter much.mtnagel said:So do you really think there is that much difference between brewing coffee at 205F and 212F? So I wouldn't call coffee that I normally brew at 205 great and coffee that is brewed at ~212F "yucky", that's for sure...
Yes! But more importantly, it depends on personal preference. If you like 4 oz, then great.mtnagel said:...And your "disgusting" at 1.7 oz coffee for an imperial stout might be not enough compared to my 4 oz coffee in a coffee stout, right? It all depends on the style.
Sure, you can taste them at 100% coffee (though I'm sure I couldn't taste the differences after I add a bit of cream and splenda )There is a difference in brewing coffee at 170, 190, 200, 212. And it depends on how long it is at that temp. When I brew a cuppa in my aeropress I prefer 170 degrees for 2.5 minutes. Much hotter or longer than that tastes bitter to me.
mtnagel said:Sure, you can taste them at 100% coffee (though I'm sure I couldn't taste the differences after I add a bit of cream and splenda )
But would you be able to taste those differences at 0.625% or 0.3125% of coffee in 5 gallons of an imperial stout??
Whole (unground) beans? Surely that's a typo because it's guaranteed the outside surface will be oxidized. If that worked, you'd expect coffee nerds to make coffee with unground beans.Herky21 said:... Adding whole beans to secondary adds a lot of aroma, and less flavor....
Whole (unground) beans? Surely that's a typo because it's guaranteed the outside surface will be oxidized. If that worked, you'd expect coffee nerds to make coffee with unground beans.
So when using whole beans, you steep for hours or days? I can see how that could work. What kind of beers have you used this for? Sounds like an interesting way to use coffee for a low-gravity non-stout....
I liked the whole beans so the process would go slowly. I'm sure a light breaking of the beans would work well too to make it go faster.
So when using whole beans, you steep for hours or days? I can see how that could work. What kind of beers have you used this for? Sounds like an interesting way to use coffee for a low-gravity non-stout.
Herky21 said:Yes steep for days, like hops. I used it in a low gravity breakfast stout.
8 oz of whole beans in the secondary for 5 gallons? I am planning a coffee stout and want to make sure I understand. Also, I think I would add to the primary after a week or so of fermentation just to avoid the secondary.
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