studio1one
Well-Known Member
Well,
that has almost blown the lid of the FV.
that has almost blown the lid of the FV.
sweetcell said:i wouldn't boil the coffee in the kettle, that would un-do the benefot of having cold-steeped the beans. adding at flamemout will help keep bitternerss under control. i added mine shortly after i started cooling, so the wort was around 190*F.
no harm in going a little thinner. also, you can add rice hulls if you're concerned about sticking your mash.Got this mashing now, wow that is a seriously thick mash, not really suited to my mash tunbut there you go. It will be fine
no harm in going a little thinner. also, you can add rice hulls if you're concerned about sticking your mash.
i'd go with bourbon. i'm not sure that sherry would go well with an imperial stout - certainly not as well as bourbon, which is a proven winner. but it all comes down to what you like. have you had sherry-aged beers before? i haven't, so who knows... personally, i wouldn't be willing to risk a whole batch of this delicious beer to find out if sherry works or not
Anyone else find that this takes quite a long time to carb up? I've been on gas for two weeks and its just starting to carb.....
I bottled this today with a little extra coffee and it seemed a little too bitter... will this mellow in the bottle after a month or so?
I bottled this today with a little extra coffee and it seemed a little too bitter... will this mellow in the bottle after a month or so?
Hi! What did some of you do for sparge temperature/volume on this recipe? Thanks much! -Colt
Can anyone comment on the caffeine content of this beer? Is there any left in it or is it somehow removed during fermentation.
Had a little trouble sleeping last night.
mtnagel said:I know I've done the math before, but let's run through the numbers. I've seen a couple sources online say that there is around 2% caffeine in coffee beans. 4 oz of beans used, so that's 0.08 oz or 2268 mg of caffeine going into the 5 gallons, so that's 3.54 mg/oz or about 57 mg/16 oz pint or 42.5 mg/12 oz bottle. That's less than a brewed cup of coffee, but more than a diet coke. But that is assuming we are extracting 100% of the caffeine. I'm having a hard time finding numbers, but I did see someone mention 95% caffeine extraction in brewed coffee (hot). So that first 2 oz going in at the end of the boil (assuming you followed the recipe), could have close to 100% extraction. There seems to be some disagreement online (shocking, I know) about whether you extract more caffeine longer cold brewing vs shorter brewing at near boiling temperatures. But if you're extracting 95% when brewing coffee with hot water, you can't get much more than that. So basically the answer lies somewhere between 0 mg and 57 mg If someone can find better numbers for the amount of caffeine that is extracted in the brewing processes, I can update the numbers. Hope that helps.
go for it and don't worry about it.Well, just screwed this one up.
Was pulling the grains from my jars for milling. Got to the Black Patent on the recipe. Can't get Black Patent at my LHBS, so I usually sub in Carafa III. Working on full-auto, I grabbed the Black Barley jar and used it instead. D'oh!
Black Patent is malted. Black Barley (Roasted Barley at 500L) is not.
How do I fix this?
Add Carafa now?
Accept it as it is?
Alternatively, I can scoop off and pick out the Chocolate and Black Barley. They're just sitting on top of the 2-row.
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