I just brewed mine so I can't say much for your questions bolus, but a question of my own has come up, and I don't know if it was answered in the last 100 or so pages. Is anyone having head retention problems due to the chocolate addition?My beer was bubbling away in primary but there wasn't any big krausen, so I'm wondering if that's due to the chocolate...it seems to have a film. Have people cold crashed and scraped or just left it or...
I'd like to know what others did for hops as well. I just sampled mine, down just below 1.03 and its far too bitter for my tastes. I went with 60 IBUs and will never do it again. I don't know what the original beer was like, but this is pretty resinous.
What was the issue with grounds at flame out? I tossed them into my hop spider.
nope. OP pretty much nailed it right outta the gate.Any updates to this recipe?
Hi All,
Question on the coffee portion:
"2 oz Ground Sumatran coffee at flameout"
Is this really just coffee grounds going into the wort? If so, what's the best way to ensure that they don't end up in the secondary/keg/bottles? Treat it like trub (cold crashing, etc)?
The version I made for Burning Man came out awesome. I didn't kill the keg there, so I have some back at home now and it is a thick dark coffee monstrosity.
It was aged on 4 oz nibs, 3 vanilla beans and 1/2 oz bourbon soaked oak chips for 3 months with 2 oz of sumatra beans dry hopped for 3 weeks at the end. The flavors blend together very well and it probably still how some room to grow if I don't tear into it. It went from 1.110-1.030 after massively missing the target and I added the bourbon oak chips to make it more like KBS. If I could get bottles of KBS, I would like to compare it to it.
I prefer dry hopping the beans and I don't think it hurts if they sit for a few weeks. The last batch i made while adding it to the boil was really astringent. This one has none of that. It is smooth.
Hi All,
Question on the coffee portion:
"2 oz Ground Sumatran coffee at flameout"
Is this really just coffee grounds going into the wort? If so, what's the best way to ensure that they don't end up in the secondary/keg/bottles? Treat it like trub (cold crashing, etc)?
Anyone have success or failure with adding lactose to this recipe? I've seen a few mentions of it but not much on results.
Do you all think a 1/2lb to 1 lb of lactose would be a nice addition? Or should I go with original recipe and why mess with a solid recipe approach?
Anyone have success or failure with adding lactose to this recipe? I've seen a few mentions of it but not much on results.
Do you all think a 1/2lb to 1 lb of lactose would be a nice addition? Or should I go with original recipe and why mess with a solid recipe approach?
I've got my first attempt at the original recipe fermenting now, a gravity sample I took tasted great (before any coffee additions yet), but some lactose is definitely something I want to try if/when I make this again, along with adding some bourbon soaked oak to try and approximate KBS.
I don't have a good idea of how much yet, but KBS has more high kiln/roast to it. It's higher gravity and i'm pretty sure has a higher FG too (though not has high for the 2015 version which is the best one I have tried)
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