HOMEBREW Digest #6022 Sat 25 May 2013

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  RE: Coffee in an RIS (Kevin Campbell)
  Got maple syrup, what should I brew? (David Hammack)

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---------------------------------------------------------------------- Date: Sat, 25 May 2013 07:54:00 -0400 From: Kevin Campbell <kevincampbell27 at gmail.com> Subject: RE: Coffee in an RIS I haven't tried the french press or cold steeping methods, but I love how my stouts turn out when adding coarsely cracked light roast beans to the secondary. I placed 3rd in NHC regionals last year with this method. I used 3 ounces of Ethiopian roast in a secondary for about 1.5-2 days, then chill it down to drop the grounds to the bottom of the carboy and rack off the top. Just be careful not to get lazy and leave them in there more than 2.5-3 days. Kevin Return to table of contents
Date: Sat, 25 May 2013 10:35:59 -0400 From: David Hammack <david.hammack at gmail.com> Subject: Got maple syrup, what should I brew? The recent post on coffee got me thinking about other things to add to a brew when i remembered that my friend mentioned that his parents have a surplus of maple syrup from the last harvest and he offered some up for a brew a while back. I've used maple in maybe one recipe years ago and don't remember it having much of an obvious maple-y impact on the final product. Any ideas for styles that maple syrup goes well with and can really complement the flavor? Any suggestions on the grade of syrup (assuming I have a choice) to use for the best flavor and best way to add it? Looking forward to your responses, David Return to table of contents
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