tag:blogger.com,1999:blog-8066877917844499643.post7740338654115703265..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Coffee "Oats in the Boil" Stout TastingThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8066877917844499643.post-39788366878379718282012-07-18T23:06:57.829-04:002012-07-18T23:06:57.829-04:00I've had good luck with cold steeped coffee as...I've had good luck with cold steeped coffee as long as the beer is consumed relatively quickly. Steeping the beans directly in the fermented beer allows for alcohol extraction, which seems to produce a more stable coffee flavor.<br /><br />On the commercial scale we'll probably be doing a hybrid method, doing a cold extraction with a small portion of the beer, then blending it back to obtain the desired level of coffee aromatics.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-328334407389810832012-07-18T12:22:51.899-04:002012-07-18T12:22:51.899-04:00I brewed a coffee stout a couple months ago and I ...I brewed a coffee stout a couple months ago and I cold brewed the coffee (medium ground coffee in a growler in the fridge for about 24 hours) and it was really good. It's a good way to get more flavor from the coffee while not adding the acidity from hot water. I added the coffee to secondary and let it sit a week before bottling/kegging. Here's the recipe if you're interested in checking it out.<br />http://logosbrewing.blogspot.com/2012/04/espresso-stout.htmlandrewtheshawhttps://www.blogger.com/profile/09727633067827445172noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30435367015603511402012-05-16T14:11:46.316-04:002012-05-16T14:11:46.316-04:00I agree with you on changes needed for the competi...I agree with you on changes needed for the competition. I think that the number of home brewers entering and attending the conference has grown so much that it warrants some changes. I really thing there are enough brewers now to hold 2 conferences, one for the east and 1 for the west. Each of these can have their own competitions with the winners battling for BOS. Just my humble opinion.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30361182683080672162012-05-14T10:05:51.734-04:002012-05-14T10:05:51.734-04:00Glad to hear it turned out well, I'll put this...Glad to hear it turned out well, I'll put this technique until I brew something along those lines.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-82717794378845259232012-05-12T10:56:05.979-04:002012-05-12T10:56:05.979-04:00I just bottled the dry irish stout where I added 4...I just bottled the dry irish stout where I added 4 oz of flaked barley to the boil. I did notice the elevated dry finish when I sampled it 2 weeks ago, your observation is confirmation. The sample tasted really smooth though. Maybe flake in the boil is only good for dry styles?nate iversonhttps://www.blogger.com/profile/06195133374192530251noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32201880808428973752012-05-11T15:41:42.377-04:002012-05-11T15:41:42.377-04:00Yep, you'll never know if you don't try it...Yep, you'll never know if you don't try it.<br /><br />For the coffee I did a coarse grind (put the beans in a baggie and hit it with a rolling pin) and then placed it in a new nylon stocking with a dozen glass marbles to weigh it down. Worked well, no grounds in the beer. <br /><br />Good luck to both of you!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-65602028096119433262012-05-11T13:16:56.785-04:002012-05-11T13:16:56.785-04:00Interested to see how my Wit turns out now. I use...Interested to see how my Wit turns out now. I used the Oats in the boil method there last weekend and will see what comes of it. I did 0.8# for 10 minutes. Hope mine is silky and smooth.jbakajust1https://www.blogger.com/profile/18295072291268315993noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62049280257295334472012-05-11T11:18:06.154-04:002012-05-11T11:18:06.154-04:00Trial & error my friend, it's not such a b...Trial & error my friend, it's not such a bad game to play. I'm about to cold steep 2 oz of homeroasted coffee in my porter for 24 hours. I'm worried about the grinds getting into the beer though, what did you use to hold the grinds?The Idoithttps://www.blogger.com/profile/13316767541470012451noreply@blogger.com