From the HBD Archive
From: Pat Lasswell <patl@microsoft.com>
Subject: Re: Pumpernickel Porter Recipe
Date: 1992-05-28 01:10:15 GMT

I suspect that dry-hopping with coffee would destroy any head the beer
might have, since (good) coffee contains a not insignificant amount of oil.
Further, coffee that has been extracted with cold water has a substantial
difference in flavor over hot-extracted coffee, so you might not get what
you expect (if indeed, one could anticipate the results). You might try
adding the coffee to the primary after the wort has been cooled, that way
any oils extracted from the coffee would adhere to the yeast and not disturb
the head. The activity of fermentation would probably flush out some of the
aromatics, so it's anybody's guess as to what it would taste like. (Anybody
done it?)


Pat Lasswell


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