From the HBD Archive
From: roberts%studguppy@LANL.GOV (Doug Roberts @ Los Alamos National Laboratory)
Subject: Two items:
Date: 1989-10-20 01:19:31 GMT

1. I kegged my Chocolate Point Porter last night, the one which had
1/2 pound of Sumatra coffee beans in the primary fermentation. I think
this one is really going to be good -- the coffee aroma & flavor
blends nicely with the chocolate and black patent, and with the
Cascades hops.

2. Priming: I know Papazian recommends the use of 3/4 cup of corn
sugar for priming a five gallon batch, but I swear that I can notice a
cidery flavor imparted by the corn sugar that doesn't age out for a
month or two. On the other hand, when I prime with 3/4 cup of light
dry malt extract (dry krausening?) there is no overtaste. Has anyone
else observed this?

--Doug

================================================================
Douglas Roberts |
Los Alamos National Laboratory |When choosing between two evils,
Box 1663, MS F-602 |I always like to try the one
Los Alamos, New Mexico 87545 |I've never tried before.
(505)667-4569 |
dzzr@lanl.gov |
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