i made the hard coffee this weekend and it tasted great before it went into the fermenter. We did agree it needed a non-dairy creamer to give it some body, i will be adding it after it's finished in the fermenter. I checked it yesterday evening and it was bubbling hard.

I'm going with the ec-1118

I did decide to use the ole reliable ec-1118 yeast. I'll update this thread when I get my og

I'm not sure on the brand or the amount. It's in a generic bag with instructions, sold by my local home brew store

I don't think so...coffee is already dry in my opinion. I have a champagne yeast also, my gut says to use wine yeast

this isn't a beer it's a hard coffee. There will be no mashing of grains. It's quite simple...5 gallons of coffee, 4 pounds of corn sugar, boil for 10 minutes, cool, pitch yeast. Hopefully it taste good in a few weeks

yes it will be fermented shooting for at least 5%. Not sure on the yeast, I'm thinking just a whine yeast should do it.

I'm no pro but I would say you're a little light on sugar. I would add more corn sugar and lightly stir it, see if that kicks it back off.

I had a PBR hard coffee last weekend and I gotta say it was pretty good, It's a little sweet and it needs more of a coffee flavor. I decided to give it a go this friday...I'm making 2 gallons of dark roast cold brew coffee, adding 3 gallons of water to make a 5 gallon brew. Adding 4lbs of corn...

I go to airgas, it's restaurant grade. It's cheaper than the welding shop down the road which is higher and not restaurant grade

what size batch did you do? I have done several batches, all 5 gallon. I do 4lbs of corn sugar and a yeast energizer and throw in whatever yeast I have laying around. It does seem to take longer to ferment, at least 3 weeks and it's really slow. I would just wait and see what happens.