HOMEBREW Digest #6039 Thu 01 August 2013

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  coffee stout ("Darrell G. Leavitt")
  Re: Coffee Stout (stencil)
  Mashtun Insulation (Mike Morton)
  RE: Coffee Stout (Michael Thompson)

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---------------------------------------------------------------------- Date: Thu, 1 Aug 2013 04:49:38 -0400 (EDT) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: coffee stout Jeff; I think that adding very strong brewed coffee, when bottling, is the best way. It should be really strong, and perhaps 1/2 pot or less. Darrell Return to table of contents
Date: Thu, 01 Aug 2013 10:43:14 -0400 From: stencil <etcs.ret at verizon.net> Subject: Re: Coffee Stout On Thu, 01 Aug 2013 00:38:29 -0400, in Homebrew Digest #6038 (July 31, 2013), Jeff Krynitsky wrote: > > My concern with this is the >possibility of contamination. Can anybody offer any suggestions as to the >specific method for keeping the beer sanitary? Are whole coffee beans in a >bag from the coffee shop typically sanitary? Coffee beans typically are roasted ca 500F and higher - no worries there. For the larger distributors, packaging is pretty much automated, while the post-roast practices in a smaller specialty shop might be a little more ... personal. Ask them. If you're concerned about your own grinder, just put the beans in your muslin steeping bag and thump on them for a while. Note that "in the secondary" is equivalent to "in dilute ethanol," so you have some margin of safety. Remember that whole beans carry a fair amount of oil, either on the surface in the darker roasts, or in the interior, so anticipate some impact on heading. gds, stencil Return to table of contents
Date: Thu, 1 Aug 2013 10:43:28 -0500 From: Mike Morton <angthorn at msn.com> Subject: Mashtun Insulation Hiyas, I am about to brew my first Brew-In-A-Bag batch (British Pale) and thought some insulation around my brewpot/mashtun to help hold the mash temp couldn't hurt. I looked at insulation materials online at the Home Despot (sic) site and found a Denim Insulation Water Heater Blanket. It has an R-Value of 6.7 and 48X75 inches. Seems it is standard to cut this material to fit your water heater and comes with some tape to stitch the seam. Seems like a reasonable material to use - no fiberglass to deal with. Plan is to cut to fit the circumference and height of the pot, and cut a piece for the pot base and one to drape over the top. Thought I might also place the pot in a snug-fitting cardboard box for a little bit extra temp-holding ability. My questions are- Has anyone worked with this for poor-boy insulation of brewing equipment? Is the R-Value adequate in your opinion? I think I might achieve something similar if I were to take some R20 to R30 fiberglass insulation and tape some heavy paper or other "skin" to encase it so I don't have exposed glass fibers around my wort. Any thoughts or alternative suggestions appreciated. Regards, Mike Morton Return to table of contents
Date: Thu, 1 Aug 2013 14:32:20 -0600 From: Michael Thompson <thompson at ecentral.com> Subject: RE: Coffee Stout > > Date: Wed, 31 Jul 2013 20:34:47 +0000 > From: Jeff Krynitsky <jeff at wheats.com> > Subject: Coffee Stout > > I want to brew a coffee stout and the consensus for the best method from > prior info on hbd posts seems to be adding coarsely ground coffee to the > secondary just a day or two prior to bottling. My concern with this is the > possibility of contamination. Can anybody offer any suggestions as to the > specific method for keeping the beer sanitary? Are whole coffee beans in a > bag from the coffee shop typically sanitary? Any suggestions will be > appreciated. Best suggestion I've seen was from Nathan Watkins in the September/October 2012 issue of Zymurgy. He calls it a Coffee Toddy. The cold infusion helps prevent bitterness. Making a Coffee Toddy For 5 U.S. Gallons (19.83 L) of beer EQUIPMENT: 1 quart jar with lid, sanitized 2 muslin sacks, or pantyhose INGREDIENTS: 2 oz. (57 g) of coffee ground to electric percolator (second from coarsest) setting on commercial coffee grinder. 2 cups (473 ml) water PROCEDURE: 1. Place ground coffee into the doubled muslin sack or pantyhose inside jar, then stretch around the outside of the jar. 2. Fill with 1.5 cups (354 ml) cold water and put lid on tightly. 3. Leave in the refrigerator for 24 hours. 4. After 24 hours, open lid and lift out sack of coffee. Pour out the remaining coffee toddy, leaving the dregs (last coffee bean bits) behind. 5. Add to secondary before transferring from your primary. 6. If you only have a primary, put the toddy in before bottling, or, if you keg, the Cornelius keg upon transfer. Important note: The ideal ratio of coffee to water is 1.0 oz. (28 g) coffee to 8.0 fluid oz. (237 ml) water. Return to table of contents
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