alliloop
Active Member
Hi there. Been a while since I brewed and scratched my head at the same time, but here I am trying something a lil new.
I'm making a Community Coffee Chicory Stout. Now, I've done this before, and it turned out great. My first go'round, I used about 12 oz. of grains in the steeping stage. This go'round, I wasn't prepared for that, so I decided to make a 12 cup pot of coffee (after cleaning the pot and machine real well), and sparged with it then of course more hot water.
It's brewin' right now, and smells mighty nice - just like I would think a chicory stout would smell.
My reason for posting is because I didn't find anything online about this sort of technique, and wondering if it's a 'eureka!' moment or an 'awwww, too bad' one.
Anyone ever done this or not done this cuz it's not the right way to do it?
Thanks!
I'm making a Community Coffee Chicory Stout. Now, I've done this before, and it turned out great. My first go'round, I used about 12 oz. of grains in the steeping stage. This go'round, I wasn't prepared for that, so I decided to make a 12 cup pot of coffee (after cleaning the pot and machine real well), and sparged with it then of course more hot water.
It's brewin' right now, and smells mighty nice - just like I would think a chicory stout would smell.
My reason for posting is because I didn't find anything online about this sort of technique, and wondering if it's a 'eureka!' moment or an 'awwww, too bad' one.
Anyone ever done this or not done this cuz it's not the right way to do it?
Thanks!