well so much for the stupid colder fall weather settle few days in, it's back up to mid 80's in the daytime, so after one day/night attempt with the Baltic Porter cold fermentation I had to get out the cool zone jacket with a thermowell and cool that sucker down b4 it's too late. just thot I would be done with the ice bottles. no big deal
I'm bottling tonight a stout where I wanted to experiment with adding 1 oz of coffee to each 1/2 liter bottle. I was just planning on brewing a k cup with my Keurig, letting it cool, and then using a sanitized shot glass to pour in an ounce to each bottle. Does this sound right? Any other recommendations to perhaps avoid a possible infection? I clean my Keurig on a regular basis, but wondering if it's possible of an infection by using this type of brewed coffee at bottling.
Thanks in advance,
wow! and I thot the diablo was kinda weak in the hop dept that my most recent brew I added additional Azzaca, Moteaka, and Citra in that order. and it turned out pretty darn good as a mid to mild hoppy beer
I am going to assume that this is an all grain recipe. I would change to be as follows:
6lb Pilsner malt, 2lb Pale malt, 4oz honey malt, 1lb Vienna malt, .5oz Cascade 60min, .5oz Cascade 20min, .5oz Cascade 10min, 1 pk Safale US-05. Mash at 148 to achieve the dryness you are looking for in a Blonde.
72% efficiency 1.049 OG 1.008 FG 19 IBUs 4.2 SRM
No need for the Honey or Wheat malt.
Just my 2 cents