Friday beers, Wednesday edition

May 18th, 2016 by Matt Schreiner

Sorry, sometimes will take me a bit to write what I intend to if things are busy, but I wanted to say something about my beer experience last Friday.

It started with me trying to prove my pet Beeradvocate.com hypothesis, which is this: if you go on the What Beer Are You Drinking Now thread early enough (in my case, opened the thread) and post a picture of Founders Breakfast Stout and a good heavy metal tune (in my case, Iron Maiden’s Run to the Hills), then you will “win” the most likes for the day, which I did, and by a pretty good margin. I find it interesting how that’s probably the most popular beer on that thread.

Later that afternoon, I was able to grab the last six pack of Three Floyd’s ZombieDust at my favorite beer store. Because I hadn’t had it in a long time, and I seem to forget how balanced and juicy it is in between times having it, it became the only beer I drank the rest of that day. It really is truly a great beer, despite how I sometimes bitch about the brewery being overrated.

Couple notes on the coffee beer post the other day:

-the Fouders Sumatra Mountain opens up nicely when you pour it into a coffee cup. Going to have to try it in a snifter at some point.

-Peace by Mikkeller was pretty good. It was a Belgian abbey ale with coffee and aged in Bourbon Barrels. Not big on the coffee flavor, but a very mellow and tasty beer. I usually find myself disappointed in their beers, so this was a pleasant surprise.

Well, off to do yard work and figuring out what to drink after the work is done.

Have a good one….

Brewed: Watash

May 15th, 2016 by scot
Damaged cell phone that finally died.  Nicknamed the terminator since the face/skin was falling off.

Damaged cell phone that finally died. Nicknamed the terminator since the face/skin was falling off. And the reason I didn’t have brewing photos for this home brew day.

Nearly two months has passed since my last home brewing attempt. Finally my schedule opened up, providing me the window I needed to test my craft.

This beer is continuing my emphasis on American pale ales and India pale ales. A year or so I brewed an IPA with 20+ ounces of a combination of Huell Melon and Mandarina Bavaria. The beer was cloudy from the amount of hop trub. I still had three quarters of a pound of hops sitting that needed to be used.

How to use them?

Mandarina Bavaria is the star of the two hops, that’s why there is more left; I used more Huell Melon to balance the first time around. This means that I should get a big kick of tangerine from the Mandarina Bavaria, especially since it is used all late in the boil, whirlpool and dry hop. Chinook was chosen for the dank, pine that it will add. A bit of contrast. Hopefully it works out as planned.

The name: My father affectionately referred to my Mom as “Watash”. My Dad served in the army in the early 50s, around the time of the Korean War, but never officially during the war. My understanding is that Watash was what military used to call each other to mean best buddy during that time. Here’s to my Dad and Mom, best buds. Enjoy!

Watash

General Information:
Brew Date: Sunday, May 15th, 2016
Recipe Type: All Grain
Yeast: S05
Yeast Starter: N/A
Batch Size (Gallons): 5.50
Original Gravity: 1.062
Final Gravity: ?
IBU: N/A
Color: 6.2 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.6%
Primary Fermentation: 2 days @63*F, 9 days @68*F

Grain Bill:
12.00# 2-row
1.00# Red Wheat
8.0oz Oats
8.0oz CaraPils
8.0oz Caramel 60L

Mash:
Saccharification @154.9*F

Hop Bill:
1.00 ounce Chinook 1st wort
1.85 ounce Huell Melon @10 minutes
1.90 ounce Mandarina Bavaria @5 minutes
1.00 ounce Chinook @whirlpool 20 minutes @160*
1.00 ounce Huell Melon @whirlpool 20 minutes @160*
1.00 ounce Mandarina Bavaria @whirlpool 20 minutes @160*
1.00 ounce Huell Melon @dry hop 6 days
2.00 ounce Mandarina Bavaria @dry hop 6 days
1.00 ounce Huell Melon @dry hop 3 days
2.00 ounce Mandarina Bavaria @dry hop 3 days

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Updates:

  • 2016-05-16: @62*F, slowly fermenting. on heat as temperature dropped to 61*F
  • 2016-05-17: @62*F, fermentation stronger but sluggish, adding heat @68*F.

Useless Fact: The sound of E.T. walking was made by someone squishing her hands in jelly.

Beer blog? Eh, why not?

May 12th, 2016 by Matt Schreiner

Hi all. My name is Matt. I’m a friend of Scot, known him about three or so months, started hanging out because of something near and dear to all our hearts – beer. We encountered each other through the Beer Advocate website because of my predilection to post in the Latest Haul forum, and since I often described my trips to the store in Scot’s neighborhood, he contacted me to talk beer and invite me over for the weekly beer shares. I’ve learned a bit more about beer, I’ve hung out with some good people, and I’ve tried some damn good beers I probably wouldn’t have had the chance to if not for him.

Anyways, enough apple polishing. Why I am writing here? Well, my wife is a school teacher and her aide has made two suggestions to me about what I should do with my life to make extra money since I lost my job a few years ago. One was this week, when she said I could be her “EBay representative” (whatever the hell that entails). The other was probably sometime last year, when she said I should blog about beer. And then Scot comes along and offers me a chance to blog. Well, he don’t need to pay me to write about beer, and screw EBay, I always say.

So I decided to write down something about the more interesting beers I drink and share it here. I probably won’t mention everything in detail – I’ve been enjoying my two favorite SixPoint hop bombs this week: Resin and Hi-Res, and I picked up a four pack of Vallejo today because it’s a personal favorite. And at some point, I may discuss my feelings on Founders Breakfast Stout, but if I told you every time I opened one, you’d get tired of it pretty damn quick. But I probably will bore the shit out of you with my Ninja Vs Unicorn love. After all, my nickname for that beer is Mother’s Milk.

Anyways, I’ll keep this post about one type of beer I had this week, because I had some interesting ones, and that is coffee beers.

I started the week with Prairie Artisan’s Bomb! (for those of you unfamiliar with it, that’s the name, it’s not that I liked it so much I have to use exclamation points). I’ve had this on three or four occasions, the last before this week was on tap at the Open Bottle in Tinley Park before catching the shuttle bus to Dark Lord Day. I think I may have enjoyed it more that time. It seemed like this time from the bottle the coffee flavors were stronger.  I’m thinking the difference was obviously draft (freshly tapped that morning) vs bottle (and I’m not sure if Prairie dates their bottles). Either that, or I have to stop drinking my coffee beers in my Intech coffee mug. But Bomb! is an outstanding beer that I highly recommend you try at least once (the price point is a turn off, I get it). It’s extremely well balanced, it’s got lots of flavor, and the best way to describe it is it’s got a boozy spice that flows over the mild sweet roast like some sort of salsa soul mix.

That leads me to a second love that I may write about here from time to time – music. I won’t say a lot, just thoughts about stuff I like or hate and want to share. I downloaded the new Underworld album Monday. Quite good. First one from them in six years. There’s some stuff on there that’s very Radiohead Kid A sounding, there’s a good slice of 80’s synth pop, there’s some evil plodding drum and bass stuff, and there’s some classic techno music that’s totally what I expect from them. The best two tracks are the first ones, I Exhale and If Rah. They sound like LCD Soundsystem meets The Streets. (and if you don’t like electronic dance music or British rap, don’t bother looking any of these acts up)

Anywho, back to coffee beers. The second I tried was Founders Sumatra Mountain. I actually drank this from the bottle, so I didn’t get a great look at it. Maybe the next couple four packs. This was a good beer, but the coffee is almost TOO much. I heard one person describe it as almost a coffee flavored stout instead of a coffee flavored brown ale. I concur. It’s roasty and tasty, but it’s almost like drinking coffee instead of beer, because I didn’t get much in the way of ale on it. Not to say I’m not going to enjoy drinking the rest of them and seeing if I can actually find some ale-like qualities with it.

Okay, last one was one I had today that I had heard about years ago when I started getting into craft beer, but the idea of a Double IPA with coffee just disgusted me back then. But since I’m getting into the coffee beers and it just came out for the first time that I can remember in a while, I picked up a bottle of Pipeworks/18th Street’s collaboration Attack of the Devil’s Lettuce, and I’m damn glad I did. I’m a huge Pipeworks fanboy, but I have to say they very rarely disappoint me, and this one was great. It’s extremely well balanced. They use Sorachi hops, and from my experience, that’s a lighter hop – it doesn’t produce big citrusy notes or bitterness and it’s very accessible. That’s why I’m thinking it works – the Double IPA profile isn’t big and it mixes well with the coffee, which isn’t too overpowering. If it had a coffee presence as strong as Sumatra Mountain, this beer very well could have sucked. But it didn’t, and for that, I was quite glad. I’ll buy this one again when I see it. Plus it was a damn good beer to have on hand when there was stressful shit going on with a home improvement project over here.

So, that’s my thoughts about a couple coffee beers. I’m going to get back to the new Radiohead album and the year old Avery Samael I’ve been drinking for almost two hours. Nothing like a 15 percent ABV to start the evening.

Cheers. Hopefully Scot won’t revoke my posting privileges now.

 

Brewed: Three Tooth Joe

March 18th, 2016 by scot

three_tooth_joe_hops

Another home brew day, another India pale ale (or American pale ale, depending on interpretation of the recipe).

This recipe came from the need to use Mosiac hops in a home brew for the first time. It also comes on the heels of a new series of beers I have been brewing: the 8s – Equinox and Eureka. In preliminary tastings of the two aforementioned home brews, I haven’t been stunned by either of the hops. Nice hops, definitely no where near great or above average.

Time for a hop bill with some gusto; one with old favorites (Citra and Galaxy) and new comer, Mosiac, that I have tasted in many commercial craft beers.

I decided to switch my naming convention with beers, starting with Three Tooth Joe. Inspiration comes from craft breweries that name their beers after family members. Now the task was to match the profile of this beer with a family member.

The hop profile makes me happy, makes me think of good times. My grandfather, Joe, the only grandfather I ever knew, was always happy, smiling and ready for a game of cards. His perceived jolliness was aided by his coke bottle glasses ,that made his eyes the size of watermelon, the three teeth that still were grasping onto his gums for dear life, and his desire to play cards that led him to deal almost every hand without fail or question. I always looked forward to seeing my grandfather. I would bring over my baseball cards to hear the stories he would share about each player. Good times. In order to honor my grandfather, I pay homage with my first family member beer being named after Joseph Brenner, the smiling guy that only had three teeth to his grin.

I do have one hesitation: this beer will live up to the lofty status that it is named. Enjoy!

Three Tooth Joe

General Information:
Brew Date: Friday, March 19th, 2016
Recipe Type: All Grain
Yeast: Nottingham Ale
Yeast Starter: N/A
Batch Size (Gallons): 5.50
Original Gravity: 1.051
Final Gravity: 1.008
IBU: N/A
Color: 5.0 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 5.0%
Primary Fermentation: 2 days @63*F, 9 days @68*F

Grain Bill:
11.00# 2-row
1.00# Munich
8.0oz Oats
4.0oz Caramel 20L

Mash:
Saccharification @153.4*F

Hop Bill:
0.25 ounce Citra @20 minutes
0.25 ounce Mosiac @20 minutes
0.25 ounce Citra @15 minutes
0.25 ounce Galaxy @15 minutes
0.25 ounce Galaxy @10 minutes
0.25 ounce Mosiac @10 minutes
0.25 ounce Galaxy @5 minutes
0.25 ounce Mosiac @5 minutes
2.50 ounce Citra @whirlpool 30 minutes @180*
1.25 ounce Galaxy @whirlpool 30 minutes @180*
1.00 ounce Citra @dry hop 4 days
2.25 ounce Mosiac @dry hop 4 days

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Updates:

  • 2016-03-20: put on heat as temperature dropped to 61*F
  • 2016-03-24: fermentation ran crazy, blew off bubbler. Concerns over contamination since it took two days to catch.
  • 2016-04-06: dry hopped: 2.25 ounces Mosiac, 1.00 ounces Citra. Gravity: 1.005. Tasting gravity reading beer showed a lack of bitterness.
  • 2016-04-10: bottled with 4.0 ounces of priming sugar and 2.0 cups of water. 29, 22 ounce bottles. Bottle crown label: TTJ.

Useless Fact: In a study of 200,000 ostriches over a period of 80 years, no one reported a single case where an ostrich buried its head in the sand.

Tasted: Morning Mud

March 17th, 2016 by scot

morning mud oatmeal stout

Morning Mud was my first attempt at home brewing an oatmeal stout. I have tasted this several times before reviewing. Per typical, the beer has changed as it has sat under pressure. I don’t want to wait much longer before giving a proper review…

Look: Pours opaque. Black like the night, the coffee added to the beer contributing to dense absence of light penetrating. Plump, billowing mocha colored foam tops the pour. Retention is average with minimal foam lasting to the end. As it recedes it give a sense of a creamy milkshake. Inviting. Lacing is thick and coating but amazingly recedes back quickly.

Aroma: Roast and coffee greet the nose quickly, even when the nose is not completely entrenched over the top of pint. Caramel and chocolate are light, coming about more as the beer warms.

Taste: Roast and coffee race up and down the sense. The coffee lingers in the finish with a late splash of bitterness. Chocolate and caramel are in the middle to give balance and complexity.

Drinkability: Medium body. Light carbonation. The low ABV sets the table to make this an easy to drink stout.

Overall: A solid offering. Good complexity in “smaller” stout from the varying ingredients. The coffee is a solid addition without muddying the overall beer. Would brew again with a touch more chocolate.

The coffee seems to be fading a bit quickly as I have tasted this several times before doing the official review. This write-up is about two months post brew day. Not a long time. It hasn’t oxidized yet. I will have to determine the reason and try again. Enjoy!

Useless fact: The Guinness Book of Records holds the record for being the book most often stolen from public libraries.

Tasted: Rye IPA

February 23rd, 2016 by scot

home brewed rye ipa

Rye IPA didn’t last long. The 28 bottles lasted only five weeks from bottling day. Typically it takes two weeks for a beer to fully carbonate once it has been bottled. Rye IPA was juiced in about a week.

Once I had my first bottle I noticed myself turning to this beer on a daily basis to satiate my craft beer needs.

Look: Pours mostly clear but enough particulate remains to create a golden hue. Huge amounts of white, billowing foam fill the glass. Retention is solid while the foam thickens as it recedes. Lacing begins as the foam falls back, leaving sticky wisps.

Aroma: Good amount of rye spice and hops. Hop profile is floral, citrus and mango. Pleasant.

Taste: Caramel and sweet up front, both mild. Citrus and floral hops mingle through out, joined by mango in the finish. Rye is bright, helping the beer finish crisp.

Drinkability: Medium body. Medium carbonation. Lots of lacing.

Overall: The strong showing of beers that I been brewing lately continues. The spiced bitterness added to the finish of the beer, mixing with the citrus from the hops made for a very pleasant experience.

This is top three beers that I have brewed. Period. I could easily argue it is the best. I will have to drum up another batch or three this year. Early spring is the next target. I want to drink this all summer. Enjoy!

Useless Fact: The average secretary’s left hand does 56% of the typing.

Reacquainting: Three Floyds Dreadnaught

February 19th, 2016 by scot
Three Floyds Brewing Dreadnaught.

Three Floyds Brewing Dreadnaught.

I reviewed Dreadnaught on the site over six ago. I had Dreadnaught as part of the 365 days of American craft beer back in 2011; almost five years ago.

It has easily been 4 years since I have been able to lay my hands on a bottle. In spite of my proximity to the brewery (about an hour), I don’t find my way to the brewery all that often, I can’t find Three Floyds on the local beer shelves, and I can’t stand standing in line for an hour on a weekend just to purchase beer to go from the brewery.

My attitude towards chasing beer is apathetic at best.

Matt, a new addition to Thursday night beer club, has an in with the local beer store. He was kind enough to get a bottle on hold for me. Upon bringing it over, squaring up on the cash, I promptly opened and shared with Matt.

This was a treat to the senses. Better than I remember, possibly due to the long time since I was able to land an example.

This isn’t a review but a testament to how this beer has stood up to the test of time. I have found that some beers that I rated highly at one point, don’t have the staying power to my senses. As time, new ingredients and brewing techniques evolve, so have my senses, especially with hopped up beers. The new, bold hops have conquered my ability to enjoy lightly hopped pale ale and india pale ales. I crave more.

Wish I could lay my hands on this more often but not too much; I want to keep it being a beer that I fondly regard. Enjoy!

Useless Fact: There is a town in Newfoundland, Canada called Dildo.

Brewed: 8s – Eureka

February 14th, 2016 by scot

grains bed for the 8s - eureka

A second beer in the 8s series of IPAs. Equinox was brewed a couple of weeks ago. Eureka is right on it’s heels.

Eureka is another new hop that needs investigation.

The 8s will be a series of beers that I will be home brewing as a single hop beer. The goal of the group of beers is to get more acquainted with a single hop, more specifically ones that I have never used, typically newer varietals. The second goal is to push the envelope of the base grains to be more in line with the latest grain bills that are being used in the best APAs and IPAs. Therefore the grain bill will not change from beer to beer, just the hops and possibly the yeast.

Eureka is described as

“Dank, Black Currant, dark fruit, strong herbal notes, Pine Tree, Mint, pungent, light grapefruit rind, citrus, Tangerine. Good oil content drives flavor. Simcoe on Steroids!”

I expecting some great things from this hop. If it lives up to the description, the last eight ounces will not last long. Enjoy!

The 8s – Euerka

General Information:
Brew Date: Sunday, February 14th, 2016
Recipe Type: All Grain
Yeast: S05
Yeast Starter: N/A
Batch Size (Gallons): 5.50
Original Gravity: 1.056
Final Gravity: 1.008
IBU:
Color: 6.5 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 5.0%
Primary Fermentation: 5 days @63*F, 9 days @68*F

Grain Bill:
10.00# 2-row
8.0oz Oats
4.0oz Caramel 40L
4.0oz Melanodin

Mash:
Saccharification @152.6*F

Hop Bill:
0.50 ounce Eureka @20 minutes
0.50 ounce Eureka @15 minutes
1.00 ounce Eureka @10 minutes
0.50 ounce Eureka @5 minutes
2.50 ounce Eureka @whirlpool 30 minutes
3.00 ounce Eureka @dry hop 4 days

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Updates:

  • 2016-02-15: At 61*F. Fermenting slowly. Put on heat jacket at 68*F to finish out fermentation.
  • 2016-02-20: Took off heat jacket.
  • 2016-03-03: Dry hopped with 3.0 ounces of Eureka.
  • 2016-03-08: Bottled with 4.0 ounces of priming sugar and 2.0 cups of water. 27, 22 ounce bottles. Bottle crown label: 8Eu.

Useless Fact: There are more plastic flamingos in the U.S that there are real ones.

Brewed: 8s – Equinox

February 5th, 2016 by scot

equinox hops

The past six months or so has been all about creating a better IPA/APA from my home brewing efforts. Little Mon’ Down Under, Rye IPA and Sip of Sunshine have been my attempts at upping my hopped up beer game.

Modernizing the grain bill, trying different yeasts, and trying new hop varieties are a few of the keys to bringing it strong. I have yet to play around with water profile (although I have plenty of interest), oxygenating wort (I still shake the carboy), and monitoring the pH are some techniques I have yet to employ but hope to hit sometime during 2016.

I am always looking for new knock hops. Something eventually has to be the next Citra. Equinox is a new hop to me. It is relatively new hop that has enjoyed some spotlight by craft brewers in single hop IPAs (and APAs). The hop is described as

“A pronounced aroma profile with citrus, tropical fruit, floral and herbal characteristics. Specific descriptors include lemon, lime, papaya, apple, and green pepper.”

I had one hesitation purchasing a pound of this hop: green pepper. I hope that, if I find green pepper, that it is subtle. Unless ranch dressing accompanies green peppers or they are stuffed with meat, I am not a fan. Based on the description, there should be plenty of tropical goodness to outweigh this one bug. Optimistic. Enjoy!

The 8s – Equinox

General Information:
Brew Date: Friday, February 5th, 2016
Recipe Type: All Grain
Yeast: Vermont Ale
Yeast Starter: 2 liter
Batch Size (Gallons): 5.50
Original Gravity: 1.055
IBU:
Color: 6.5 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 5.0%
Primary Fermentation: 5 days @63*F, 9 days @68*F

Grain Bill:
10.00# 2-row
8.0oz Oats
4.0oz Caramel 40L
4.0oz Melanodin

Mash:
Saccharification @152.1*F

Hop Bill:
0.50 ounce Equinox @20 minutes
0.50 ounce Equinox @15 minutes
1.00 ounce Equinox @10 minutes
0.50 ounce Equinox @5 minutes
2.50 ounce Equinox @whirlpool 30 minutes
3.00 ounce Equinox @dry hop 4 days

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes

Updates:

  • 2016-02-07: At 63*F. Wrapped in blanket to keep heat from fermentation in. Fermenting well.
  • 2016-02-08: At 67*F. Put on heat jacket at 68*F to finish out fermentation.
  • 2016-02-13: Took off heat jacket.
  • 2016-02-21: Dry hopped with 3.0 ounces of Equinox.
  • 2016-02-26: Bottled with 4.0 ounces of priming sugar and 2.0 cups of water. 28, 22 ounce bottles. Bottle crown label: 8Eq.

Useless Fact: Chewing gum while peeling onions will keep you from crying.

Brewed: Morning Mud

January 9th, 2016 by scot

morning mud oatmeal stout

Every winter I try to brew up at least one stout. I brewed a batch Pot Licker Milk Stout in November. It was my first experience with coffee in a home brew of my own. I liked it. Nothing like another go around.

Morning Mud, the name, is a play on breakfast, oatmeal, and coffee as it is an Oatmeal Stout with coffee. Thesaurus.com comes in handy in those situations. I am not a wordsmith. Morning is obviously a take on breakfast while mud is a slang synonym for coffee.

The make-up of the recipe is inspired by a clone recipe of Wake ‘N Bake by Terrapin Brewing Company that I found on HomeBrewTalk.com. If memory serves me, I believe I looked at Breakfast Stout by Founders Brewing Company clone recipes as well. No matter which or both of these recipes inspired me, I wanted coffee in the finished beer. I leaned more towards Wake ‘N Bake for inspiration as I didn’t want a huge beer but ample enough to hold up to the coffee and cocoa nibs.

Cold steeping coffee getting ready for secondary.

Cold steeping coffee getting ready for secondary.

Probably the biggest decision I had in the recipe formulation: use black patent malt or a de-bittered black malt. Since the final recipe called for coffee in the boil and in secondary, I thought that the coffee would lend enough bitterness. Also, black patent lends an ashy flavor and aroma that shows up late in the taste, something I don’t care for. Will the beer have enough balance without the black patent? I will know in six weeks or so.

The coffee is the same light and medium blend that I used in the aforementioned Pot Locker Milk Stout. I will be adding close to an ounce per gallon for two days prior to bottling. My mouth is watering. Enjoy!

Morning Mud Oatmeal Stout

General Information:
Brew Date: Saturday, January 09, 2016
Recipe Type: All Grain
Yeast: S05, .5 Danstar BRY-97
Yeast Starter: N/A
Batch Size (Gallons): 5.50
Original Gravity: 1.062
IBU: 61.9
Color: 45.5 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 7.5%
Primary Fermentation: 28 days @67*F, 2 days @67*F w/ 2 ounces of coffee

Grain Bill:
13.5# Maris Otter
1.5# Oats
1.0# Chocolate
12.0oz Roasted Barley
8.0oz Caramel 120L
8.0oz Debittered Black Malt III

Mash:
Saccharification @156.2*F

Hop Bill:
1.00 ounce Magnum @60 minutes
1.00 ounce Willamette @25 minutes
1.00 ounce Willamette @10 minutes

Extras:
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes
2.5 ounces cocoa nibs @ 15 minutes
2.0 ounces coffee @ 0 minutes
2.0 ounces coffee @ 2 days

Updates:

  • 2016-01-10: Fermenting at ambient first floor temperature: 68*F.
  • 2016-02-19: Placed 3.0 ounces of coffee in muslin bag, steeping in cold water.
  • 2016-02-21: Racked to secondary on top of coffee infusion.
  • 2016-02-22: Bottled, 30, 22 ounce bottles. Bottle crown label: OS.
  • 2016-03-17: Tasting.

Useless Fact: The average North American will eat 35,000 cookies during their life span.

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