Homebrewers - Whats in the fermenter? - Page 3

BeerAdvocate · 10-23-2009, 12:30 PM

I am doing a Coffee Porter right now.
Yesterday I cold pressed 2 cups of coarse grind Starbucks Italian Roast and added the coffee to secondary. Smelled amazing!!!

kaisersozei · 10-23-2009, 12:43 PM

Quote:

Originally Posted by BeerAdvocate

I am doing a Coffee Porter right now.
Yesterday I cold pressed 2 cups of coarse grind Starbucks Italian Roast and added the coffee to secondary. Smelled amazing!!!

Good luck with that! One of the things I found out with my first coffee porter is that coffee has a detrimental impact on head retention--I think it's something about the oils. If you're bottling, you might want to prime with a bit extra sugar. Mine took about 6 months longer to mature as well, but once it did--

I used Starbucks Sulawesi. Great stuff--in fact, I still have a few bottles from my very first batch of it... more than 12 years old!

JohnnyKay5 · 11-08-2009, 06:10 PM

Quote:

Originally Posted by kaisersozei

Good luck with that! One of the things I found out with my first coffee porter is that coffee has a detrimental impact on head retention--I think it's something about the oils. If you're bottling, you might want to prime with a bit extra sugar. Mine took about 6 months longer to mature as well, but once it did--

I used Starbucks Sulawesi. Great stuff--in fact, I still have a few bottles from my very first batch of it... more than 12 years old!

Steve · 10-23-2009, 01:28 PM

Man this sounds good. I got to get me some brewing equipment again one of these days!

kenstogie · 10-23-2009, 01:30 PM

Quote:

Originally Posted by steve

Man this sounds good. I got to get me some brewing equipment again one of these days!

All you really need is basically 2 5-gallon buckets and a big pot. it's EEEE-ZZZZ

Steve · 10-23-2009, 01:33 PM

Yea. I had a couple of 6 gallon carboys and a 7.5 gallon SS pot a while back taking up space ( I hadn't brewed in a few years) in the garage, so I passed them on to an at the time co-worker who was into brewing. He left the company and has dropped out of sight since.

One day...

landhoney · 10-23-2009, 01:57 PM

Doing a Lost Abbey Cuvee de Tomme (sp?) clone this weekend. I've got a Saison going now, and a Christmas Spiced(lightly) beer, and sort of an Imperial Brown Ale as well (it was an Imperial Stout Recipe that I cut back on the roasted grains a bit).

10-24-2009, 12:01 PM

I was planning an English IPA for this weekend, but my malt didn't get here in time. Finally going all grain!

MikeyC · 10-24-2009, 05:26 PM

I just drank the last few bottles from my first home brew. I made a stout that I added orange and chocolate to. For the orange I used zest and for the chocolate I used cacao nibs. It was a bit smokier than intended and the orange wasn't as prominent as I would have like, but considering it was my first brew ever I think it came out really well.

kenstogie · 10-25-2009, 02:31 PM

I got a hold of some non-pastuerized, non chemical added cider (illegal to sell in NY) and added campden pills let it sit over night. Boiled up a pound of Brown sugar and mixed it up, sprinkled some star wine yeast and it's fermenting a day later. 2 weeks later I'll have some cider. First time and I don't know if it will clarify but I'm guessing it will. Talk about easy.

GWN · 10-25-2009, 05:26 PM

Love to do a Scotch cask-aged brew similar to Innes&Gunn. Just have to find the cask

BeerAdvocate · 10-25-2009, 08:27 PM

I transferred a Porter to secondary today and added a pint of Makers Mark and 2 ounces of Oak cubes. Hopefully this will be semi-ready for Christmas!

JohnnyKay5 · 10-25-2009, 08:29 PM

Quote:

Originally Posted by BeerAdvocate

I transferred a Porter to secondary today and added a pint of Makers Mark and 2 ounces of Oak cubes. Hopefully this will be semi-ready for Christmas!

sounds delicious

kenstogie · 11-04-2009, 08:13 PM

Cider is essentially done all fermented. Took a sample or two or three

and it basically tastes like white wine to me anyway. Any suggestions on how to sweeten it? or If I should?

11-05-2009, 04:07 PM

Quote:

Originally Posted by kenstogie

Cider is essentially done all fermented. Took a sample or two or three

and it basically tastes like white wine to me anyway. Any suggestions on how to sweeten it? or If I should?

You planning on natural carbonation? If not, kill off the yeast and add some apple juice concentrate to sweeten it slightly.

kenstogie · 11-05-2009, 01:41 PM

In addition to the Cider I have a Chocolate Porter/Stout brewing. It started as a porter but with an OG of 1.1 apprx and has pounds of Grains, 2 cans LME, 2 LBS of DME and 1 oz of hops. Plus 1/2 Lb of Carapills for mouthfeel. I am thinking it'll be more like a Imperial Stout when done. It's bubbling like a mad man. I imagine it will take a good 4 months before I want to drink it (at least) and will age nicely but I will certainly "sample" some along the way!

kenstogie · 12-02-2009, 08:03 PM

Quote:

Originally Posted by kenstogie

In addition to the Cider I have a Chocolate Porter/Stout brewing. It started as a porter but with an OG of 1.1 apprx and has pounds of Grains, 2 cans LME, 2 LBS of DME and 1 oz of hops. Plus 1/2 Lb of Carapills for mouthfeel. I am thinking it'll be more like a Imperial Stout when done. It's bubbling like a mad man. I imagine it will take a good 4 months before I want to drink it (at least) and will age nicely but I will certainly "sample" some along the way!

The actual OG was 1.08 not 1.1 but has started to develop nicely. It's turning in to Imperial stout taste wise IMHO. Tasted like $h!t a week ago but now not so much. I imagine that it will develop very very nicely,

if I can keep my tastebuds off of it. I don't remember what the FG was but the ABV was 8-9%. I don't know if the yeast could take much more even if there was enough fermentables.

kenstogie · 11-06-2009, 12:53 PM

It's a toss up between having a sweet cider and having carbonation. I am thinking of splitting it and doing some of both. For the sweet I was going to crash it and simply add some sort of sugar (concentrate is a great idea BTW) and just use priming sugar for the carbonated stuff.

BeerAdvocate · 11-06-2009, 04:12 PM

I started Northern Brewers Fat Tire clone today!

kenstogie · 11-06-2009, 06:07 PM

I also order two kits from morebeer.com. it was the first order and an hour after I paid for it I got an email saying they were out of stock on something

I wasn't so sure about them at that point. So I called the next day at 9 but they are cali time so I had to wait until 1200.

when I finally got through they had the product back in stock

they shipped it later that day.

So all's well that ends well. We'll see how the kits are. Free shipping for orders of 60 beans. Which for this order was 20 lbs

Scottish Export 80/- (Extract)
(Makes 5 gallons) This Scottish Export has a rich malty character balanced by a firm Glacier bittering hop. Bready toasted notes will come through as you drink it. Scottish Exports are great session beers and are meant for bulk consumption. The 80/- represents the original tax applied to the beer style in Scotland. The beer style is pronounced eighty schilling. This kit includes our dry yeast Safale US-05.

Estimated Original Gravity:1.045-49
SRM (Color Range: 17
IBU's: 28-37 Estimated Alcohol Percentage: 4%

Extra Special Bitter- Extract

(Makes 5 gallons) Big, smooth malt flavor and the mellow aroma of Vanguard hops. In the English draft style, with a firm hop bitterness and mellow hop flavor. The extract for this kit is made entirely from Marris Otter Pale Malt, which lends a great flavor to this beer.

Estimated Original Gravity:1.045-49
SRM (Color Range: 11
IBU's: 39-42 Estimated Alcohol Percentage: 4.5%

Color Chart

10-23-2009, 12:30 PM	#1
BeerAdvocate BeerHunter Join Date: Mar 2009 First Name: Travis Location: Topeka, KS Posts: 1,912 Trading: (45)	Re: Homebrewers - Whats in the fermeter? I am doing a Coffee Porter right now. Yesterday I cold pressed 2 cups of coarse grind Starbucks Italian Roast and added the coffee to secondary. Smelled amazing!!! __________________ *I Brew the Beer I Drink*

10-23-2009, 01:28 PM	#4
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: Homebrewers - Whats in the fermeter? Man this sounds good. I got to get me some brewing equipment again one of these days! __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

10-23-2009, 01:33 PM	#6
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: Homebrewers - Whats in the fermeter? Yea. I had a couple of 6 gallon carboys and a 7.5 gallon SS pot a while back taking up space ( I hadn't brewed in a few years) in the garage, so I passed them on to an at the time co-worker who was into brewing. He left the company and has dropped out of sight since. One day... __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

10-23-2009, 01:57 PM	#7
landhoney Mr. Charisma Join Date: Oct 2008 First Name: Seth Location: In the forest Posts: 2,639 Trading: (32)	Re: Homebrewers - Whats in the fermeter? Doing a Lost Abbey Cuvee de Tomme (sp?) clone this weekend. I've got a Saison going now, and a Christmas Spiced(lightly) beer, and sort of an Imperial Brown Ale as well (it was an Imperial Stout Recipe that I cut back on the roasted grains a bit).

10-24-2009, 12:01 PM	#8
Scimmia Guest Posts: n/a	Re: Homebrewers - Whats in the fermeter? I was planning an English IPA for this weekend, but my malt didn't get here in time. Finally going all grain!

10-24-2009, 05:26 PM	#9
MikeyC member of the CA MINYAN Join Date: Oct 2008 Location: Somewhere out there Posts: 1,782 Trading: (11)	Re: Homebrewers - Whats in the fermeter? I just drank the last few bottles from my first home brew. I made a stout that I added orange and chocolate to. For the orange I used zest and for the chocolate I used cacao nibs. It was a bit smokier than intended and the orange wasn't as prominent as I would have like, but considering it was my first brew ever I think it came out really well. __________________ I think Pandora's box was actually a humidor!

10-25-2009, 02:31 PM	#10
kenstogie following the whiterabbit Join Date: Mar 2009 Location: Albany, NY Posts: 1,325 Trading: (3)	Re: Homebrewers - Whats in the fermeter? I got a hold of some non-pastuerized, non chemical added cider (illegal to sell in NY) and added campden pills let it sit over night. Boiled up a pound of Brown sugar and mixed it up, sprinkled some star wine yeast and it's fermenting a day later. 2 weeks later I'll have some cider. First time and I don't know if it will clarify but I'm guessing it will. Talk about easy. __________________ I intend to live forever. So far, so good.

10-25-2009, 05:26 PM	#11
GWN Snow City Join Date: Oct 2008 First Name: Jeff Location: Barrie, Ontario Posts: 898 Trading: (10)	Re: Homebrewers - Whats in the fermeter? Love to do a Scotch cask-aged brew similar to Innes&Gunn. Just have to find the cask __________________

10-25-2009, 08:27 PM	#12
BeerAdvocate BeerHunter Join Date: Mar 2009 First Name: Travis Location: Topeka, KS Posts: 1,912 Trading: (45)	Re: Homebrewers - Whats in the fermeter? I transferred a Porter to secondary today and added a pint of Makers Mark and 2 ounces of Oak cubes. Hopefully this will be semi-ready for Christmas! __________________ *I Brew the Beer I Drink*

11-04-2009, 08:13 PM	#14
kenstogie following the whiterabbit Join Date: Mar 2009 Location: Albany, NY Posts: 1,325 Trading: (3)	Re: Homebrewers - Whats in the fermeter? Cider is essentially done all fermented. Took a sample or two or three and it basically tastes like white wine to me anyway. Any suggestions on how to sweeten it? or If I should? __________________ I intend to live forever. So far, so good.

11-05-2009, 01:41 PM	#16
kenstogie following the whiterabbit Join Date: Mar 2009 Location: Albany, NY Posts: 1,325 Trading: (3)	Re: Homebrewers - Whats in the fermeter? In addition to the Cider I have a Chocolate Porter/Stout brewing. It started as a porter but with an OG of 1.1 apprx and has pounds of Grains, 2 cans LME, 2 LBS of DME and 1 oz of hops. Plus 1/2 Lb of Carapills for mouthfeel. I am thinking it'll be more like a Imperial Stout when done. It's bubbling like a mad man. I imagine it will take a good 4 months before I want to drink it (at least) and will age nicely but I will certainly "sample" some along the way! __________________ I intend to live forever. So far, so good.

11-06-2009, 12:53 PM	#18
kenstogie following the whiterabbit Join Date: Mar 2009 Location: Albany, NY Posts: 1,325 Trading: (3)	Re: Homebrewers - Whats in the fermeter? It's a toss up between having a sweet cider and having carbonation. I am thinking of splitting it and doing some of both. For the sweet I was going to crash it and simply add some sort of sugar (concentrate is a great idea BTW) and just use priming sugar for the carbonated stuff. __________________ I intend to live forever. So far, so good.

11-06-2009, 04:12 PM	#19
BeerAdvocate BeerHunter Join Date: Mar 2009 First Name: Travis Location: Topeka, KS Posts: 1,912 Trading: (45)	Re: Homebrewers - Whats in the fermeter? I started Northern Brewers Fat Tire clone today! __________________ *I Brew the Beer I Drink*

11-06-2009, 06:07 PM	#20
kenstogie following the whiterabbit Join Date: Mar 2009 Location: Albany, NY Posts: 1,325 Trading: (3)	Re: Homebrewers - Whats in the fermeter? I also order two kits from morebeer.com. it was the first order and an hour after I paid for it I got an email saying they were out of stock on something I wasn't so sure about them at that point. So I called the next day at 9 but they are cali time so I had to wait until 1200. when I finally got through they had the product back in stock they shipped it later that day. So all's well that ends well. We'll see how the kits are. Free shipping for orders of 60 beans. Which for this order was 20 lbs Scottish Export 80/- (Extract) (Makes 5 gallons) This Scottish Export has a rich malty character balanced by a firm Glacier bittering hop. Bready toasted notes will come through as you drink it. Scottish Exports are great session beers and are meant for bulk consumption. The 80/- represents the original tax applied to the beer style in Scotland. The beer style is pronounced eighty schilling. This kit includes our dry yeast Safale US-05. Estimated Original Gravity:1.045-49 SRM (Color Range: 17 IBU's: 28-37 Estimated Alcohol Percentage: 4% Extra Special Bitter- Extract (Makes 5 gallons) Big, smooth malt flavor and the mellow aroma of Vanguard hops. In the English draft style, with a firm hop bitterness and mellow hop flavor. The extract for this kit is made entirely from Marris Otter Pale Malt, which lends a great flavor to this beer. Estimated Original Gravity:1.045-49 SRM (Color Range: 11 IBU's: 39-42 Estimated Alcohol Percentage: 4.5% Color Chart __________________ I intend to live forever. So far, so good. Last edited by kenstogie; 11-06-2009 at 06:16 PM.