1. N

    Adding coffee or fruit extract to secondary or at bottling?

    Hello fellow brewers! We brewed a Belgian blond and want to separate 2 gallons into 1 gallon jugs and experiment with some flavors. One will be dragon fruit, the other will be coffee, with the rest of the 3 gallons left alone in a carboy. Here are my questions: a. We bought dragon fruit...
  2. J

    Any feedback on this Stout recipe?

    Amount Fermentable PPG °L Bill % 0.82 kg Weyermann - Pale Ale 39 2.3 70.6% 0.1 kg Briess - Caramel Malt - 60L 35.4 60 8.6% 0.1 kg Flaked Oats 33 2.2 8.6% 100.4 g Weyermann - Carafa I 32 340 8.6% 40.3 g Briess - Caramel Malt - 120L 34.5 120 3.5% 1.16 kg Total Amount Variety Type AA Use Time...
  3. A

    Cherry Coffee Imperial Stout Feedback Request

    I put this together based on some recipes I saw online and some things that have worked for me. 11 lb 2 row 3 lb dark Munich 8 oz carastan 8 oz crystal 90 8 oz chocolate malt 8 oz brown malt 5 oz roasted barley 8 oz flaked oats Mash 60 min at 155 1.5 oz northern brewer 60 minutes .5 oz...
  4. pondersam

    Brewing in the Berkshires

    Just started brewing using the BIAB system in a 10 gallon Bayou Classic. My next batch is going to be a coffee porter, but the recipe says to add a very small amount of cold press coffee to the secondary fermentor; My question is: How do I prevent contamination of beer in secondary...