I like experimenting with different liquids aside from ginger tea and was wondering if cold brew coffee would be viable for a fermentation. I was not sure if the acidity of the instant coffee would prevent the ginger bug from feeding off the sugar, or if some other reaction would make it unpalatable or unsafe. Thank you :)

Have never made a porter, but may have done so by accident. Was trying to make an American coffee stout, but haven't done much extract brewing in awhile, and probably didn't have enough water volume to properly dissolve all the extract or properly steep(pre-dilution it was very viscous). I missed my target OG by about 20 points (1.065 as opposed to estimated 1.086), and my SRM by a few degrees as well (instead of opaque black, it is brown-ish) after …

I'm curious to hear everyone's take on the differences that they perceive in an espresso stout vs a coffee stout. Is this something that you would classify as a widely different beer or very similar? If you find them to be vastly different how would you go about adding your coffee to the beer?

I am brewing an Imperial Stout (OG 1.081) and it is in primary now. I want to rack to secondary in one gallon jugs and want to flavor each differently. I have read through the coffee posts on here but cannot find good recommendations for exact measurements and methods. The question. For one gallon how much coffee should be used. I was going to lightly grind the beans (low acid light roast) and "dry hop" them in secondary. A range …

I recently tried a "White Stout" at Track 7 brewery in Sacramento, CA. It completely hit me off guard when I saw the color of it and tasted coffee and chocolate. Trying to replicate, my brother and a couple friends just brewed a batch of what is now a pale "stout". Current plans are to pull the yeast off about 7-10 days in and add vodka soaked cacao nibs, leaving them for the remainder of fermentation. About 24 hours before …

Like an amateur, I forgot to measure my cold-pressed coffee's gravity before combining in secondary. Anybody have an estimate of the gravity of a 24-hour cold-pressed steep? I started with 36 ounces of water, 7.5 ounces of med/coarse ground coffee in a cheese cloth bag, and wound up with 27 ounces of concentrate. I added this to 4 gallons of beer at 1.018.

I'm interested in brewing kind of a coffee wine. Would it taste at all like Kahlua? I imagine the coffee flavor would be slightly weaker. Recipes for it I've seen have described the taste as "unique" but nothing very informative.

I recently brewed an Imperial Stout with some coffee additions. While I didn't boil the coffee for long (warm steeped 3oz beans and pitched grounds and two cups of brew at flameout), it did lend some unpleasant bitterness to the beer. Unlike hop bitterness, this isn't as pleasing to the tongue. The flavor isn't awful--the beer is still drinkable--but I'm wondering if I should expect it to fade with age. I just completed a 13 day primary, and ended up …

I am going to be brewing the Zymurgy KBS clone, but a little nervous with some of the additions listed: 2.5 oz Belg Bittersweet Choc and 1.5 oz unsweetened cocoa nibs @ 15 mins. ***I read that adding straight chocolate to the boil will kill the head retention due to the oils. Can I cold crash the primary and skim the oil layer before racking into the second? adding 2 oz of GROUND Sumatran coffee @ Flameout. Will this be …

I have a recipe that calls for adding a gallon of cold brewed coffee in the secondary. The comments have described how to cold brew it, but I was wondering, do I need to add the grounds plus the gallon, or just the spent grounds? I don't want to dilute the beer with an extra gallon, but would still like to get the flavor of the coffee.

A pub and brewery in town does a delicious porter with caramel and coffee tones. What particular ingredients do I need to add to my mash to achieve this?

Im new to homebrewing (this'll be my 3rd batch ever, but only my second with this kit) using a Mr Beer 2 gallon kit. Im making an American Porter (from extract) and want to impart some coffee flavors into my beer. Ive read on here that the best method for adding coffee to beer is to cold brew the coffee, and add it at flameout or into my fermentation tank. Im currently only using a primary. Most of the questions/answers …

I have seen someone added coffee in a stout beer, I want to use it in batch of my beer (18 liters), to do so I have two ideas: To combine grains of coffee with mash. Make an espresso and add it to the mosh before the hop was added. Which option is the most feasible to get a better result in a Porter style beer? Also, How many grains of coffee would you recommend?

Ok, so I'm a relatively new brewer. I've done probably 10 brews, however I've always done it out of a kit and have kegged it afterwards. Brewing from a kit is super easy, it's basically boil it, bucket it, put it in a keg. I have a few questions though, since I'm trying to brew without a kit this time. I went to the homebrew store, told them what I wanted to make, and they gave me the ingredients, but …

Context: I know that there are a bunch of different, hotly debated opinions on how/when to add coffee to beers. I'm much too new to be a loyalist, but I am confused: I'm brewing a Russian Imperial Stout based on this one, and want to add coffee, as the recipe suggests. The recipe is confusing, however: the coffee addition is listed as 1lb, but in the brewing notes, the author mentions that s/he "french pressed and allowed to cool to …

There are several questions about adding coffee, but the best results always seem to result from adding the coffee at secondary fermentation. I simply don't have a second vessel so this is not an option. So I'd be adding it at primary, and I've read that this will be subpar because the primary will blow off a lot of the coffee aroma. One option is to add some cold brewed coffee right about at bottling time. But so far my …

I'm planning to brew a Coffee Oatmeal Stout in a couple of weeks and was curious about what kind of coffee beans most people use in their homebrews. I was thinking about roasting some beans myself maybe.

6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract 1.7 lbs. (0.77 kg) light dry extract 22 oz. (0.62 kg) flaked oats 1.0 lb. (0.45 kg) chocolate malt (350 °L) 12 oz. (0.34 kg) roast barley malt (450 °L) 9.0 oz. (0.25 kg) debittered, black malt (530 °L) 7.0 oz. (0.19 kg) crystal malt (120 °L) 2.0 oz. (57 g) ground French Pressed Sumatran coffee 2.0 oz. (57 g) ground Cold Pressed Kona coffee 2.5 oz. (71 g) Scharffen Berger …

In Radical Brewing, Randy Mosher has a great section on 10 ways to improve stout brewing (including home-roasting flaked oats/funky grains). I plan on employing several of these techniques, including ~5% acidulated malt, into a big, bold stout I am brewing for my brother's 50th. He and I have had some great times in New Orleans, including my own bachelor party, and he's a huge fan of the chicory coffee. I was thinking of basing the style on Jamil's American …

We have made a few coffee beers. Once we used a cheap coffee by brewing a strong pot and adding to the boil. It turned out very acidic. The next beer we brewer we went with a little higher OG 1.070 and added 1/2 pound of Starbucks breakfast blend for the last 5 minutes of steeping the grains. That beer turned out great, but we could not taste the coffee as much as we would like. I'm interested in doing …