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Messages - noopy51

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Extract/Partial Mash Brewing / Re: Coopers Stout kit w/ coffee?
« on: May 21, 2011, 03:41:27 PM »
I appreciate all of the advice. I'm really excited to brew my first coffee beer. I think in the future I will experiment with different types of coffee (I'm starting with Kona) to see if there is a significant difference.

Other Fermentables / Maple "Mead?"
« on: May 20, 2011, 06:52:19 PM »
I started thinking about mead and the process of turning honey, water and yeast into a delicious alcoholic beverage. Then a thought crossed my mind. If you could turn what's basically sugary honey water into alcohol, couldn't you do the same thing, but instead of using honey, you used real maple syrup? I see many similarities with honey and maple, and I know maple syrup is used in brewing all the time, so I don't think I'm too far out in left field. I was wondering if any of you have thought about this, or maybe even tried brewing a batch of 'maple mead' on their own!

-Tom K

Extract/Partial Mash Brewing / Coopers Stout kit w/ coffee?
« on: May 09, 2011, 01:17:26 AM »

I recently received a Coopers Stout beer kit as a gift from a friend of mine. I haven't used one of these canned beer kits before and was a little concerned when I read the instructions. I hate to poo-poo gifts (especially if they are beer) but I haven't heard many good things about these canned beer kits, so I wanted to ask for some 'beer doctoring' advice.

1. I have wanted to make a coffee stout for a while and thought this would be a pretty safe time to experiment. I plan on using a french press to make some nice Kona coffee, chill it in the fridge for a day or two, then add it to my secondary. Is this experiment wasted on the Cooper's kit, or would this help improve the flavors/balance? Do you have any tips on making a great coffee stout (soaking beans vs adding liquid coffee?)

2. The recipe says to add the contents of the brew kit along with 1kg of white sugar. I would rather not use white sugar in my brewing, as I hear it leaves a bitter/cidery taste to the beer. Any suggestions for a good substitution? I do have 2 lbs of Amber dry malt extract lying around the house. Would this work, or do you have a better suggestion for a sugar substitute?

Thanks for the help!

Tom K
Seattle, WA

Ingredients / Re: Post your water report
« on: April 22, 2011, 03:59:51 AM »
I'm fairly new at homebrewing and I just received my Drinking Water Quality Report in the mail the other day. I took one look at it and my brain exploded. Any chemists out there who can make heads or tails out of this thing? Here's a quick recap on the data one the report. Any red flags?

Residual Disinfectant Level (free chlorine) - 0.77 ppm
Haloacetic Acids (HAA5) - 28.8 ppb
Total Trihalomethanes (TTHM) - 41.0 ppb

Turbidity - .10 NTU

Bromodichloromethane - 2.0 ppb
Choloform (trichloromethane) - 39.9 ppb
Dichloroacetic Acid - 10.5 ppb
Trichloroacetic Acid - 17.7 ppb
Monochloroacetic Acid - 1.0 ppb

Alkalinity - 15.7 ppm
Aluminum - .018 ppb
Calcium Hardness - 9.4 ppm
pH - 7.4 s.u.
Sodium - 6.5 ppm
Total Hardness - 11.8 ppm

Thanks Homebrewers!

All Things Food / 3 course beer meal
« on: February 26, 2011, 03:59:46 AM »
I was planning on inviting some friends over for a 3-course meal (appetizer, entree, dessert) using a different beer as an ingredient in each course. I'm finding it difficult because I am a new homebrewer and I don't have The Brewmaster's Table by Garrett Oliver!  ;)

1. Does anyone have a signature, no-fail, impress the hell out of your friends dish that they can recommend? I was hoping to use a different style beer for each course.

2. I was planning on pairing each course with a beer. Should I pair the meal with same exact beer that I included in the recipe, or use a different, but similar style beer? (aka use Stout A in the recipe, but drink Stout B with the meal?)


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