HOMEBREW Digest #5970 Wed 17 October 2012

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


         No "sponsor-level" donation yet this year

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.

  Re: stout thank you (jeff)
  Re: Coffee in Beer (Michael Thompson)
  Stout and beyond ("Dunn, Scott C FLNR:EX")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3500 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. Financial Projection as of 12 September 2012 *** Condition: GUarded *** 501(c)3 automatically revoked; New Form 1023 filed 25 June 2012 for retroactive reinstatement. See Site News on http://hbd.org for details and progress. Projected 2012 Budget $3191.79 Expended against projection $2277.36 Unplanned expenditures $ 315.93 Projected Excess/(Shortfall) $ 17.30 As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. Thank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, Spencer Thomas, and Bill Pierce
---------------------------------------------------------------------- Date: Wed, 17 Oct 2012 06:08:58 -0400 From: jeff <climbzen at pa.net> Subject: Re: stout thank you On 10/17/2012 1:17 AM, Request Address Only - No Articles wrote: > I think this looks good. I know I was told put the coffee in the > secondary. I don't do secondary. In 23 years, I think I've done it > twice. I always try to keep things as simple as possible. ******************* i never do a secondary either unless i'm bulk aging or something like that. but i do look at my fermentation in stages and i think this is important to what you are wanting to do. you have the primary fermentation then the diacetyl rest then a conditioning period. this conditioning period is the same as a secondary only it is still in the same vessel. this is when you would want to add your coffee. if you add it during the active fermentation most of the aroma will get scrubbed out of the beer by the co2. as a side note, when i was brewing with extract i always used the lightest extract i could find no matter what color the final beer was. think of your extract as 2 row and do all your color and flavor adjustments with specialty grains. this way you are in control of the flavor not who ever made the extract and if it comes out really good and you want to make it again you will have a better chance of repeating it. the darker extracts will change and often are completely different depending on who produced them so you won't be able to repeat what you made. it also makes converting your favorite recipes to all grain easier. peace jeff Return to table of contents
Date: Wed, 17 Oct 2012 08:40:04 -0600 From: Michael Thompson <thompson at ecentral.com> Subject: Re: Coffee in Beer > Date: Tue, 16 Oct 2012 11:08:18 -0400 > From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws> > Subject: Stout thank you > I know I was told put the coffee in the > secondary. I don't do secondary. In 23 years, I think I've done it > twice. I always try to keep things as simple as possible. I just made a coffee stout from a recipe in Zymurgy. The author recommended doing something called a "toddy." He steeped a half pound of course ground beans in cold water overnight and put the resulting liquid in the secondary. Since you're not doing a secondary, adding it at bottling time should be good. You just want to avoid boiling it. He contends the cold steeping makes a better flavor, less bitter. Return to table of contents
Date: Wed, 17 Oct 2012 08:22:37 -0700 From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca> Subject: Stout and beyond Hello Joseph: Glad we could be of assistance to you. I am sure you will make a very nice stout. No matter which one is favoured I expect the event will be great. To the group: I am keen on making an all grain Roasted Coconut Porter. I was at the Maui Brewing company a few years ago and was blown away with their version. I am hoping to replicated the splendor. I am thing of shaved fresh coconut toasted in the oven then added to the last fifteen minute of the boil. My classic stout recipe will be the base. Two or Three nuts for a 23L batch. I am interested in any thoughts or offerings to this idea. Thanks for the help Scott C. Dunn RPF Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 10/18/12, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96