Bro you read my mind. I brewed a robust porter 3 weeks ago and I was either going to add Ugandan and Tahitian vanilla or maple syrup since it turn out super toasty like I intended. Great content one again @ homebrewtalk secret level lol.
Great video! I know this video is a year old, but can you provide your grain ingredient list in pounds instead of percentage for a 5 gallon batch. This recipe seems like what I have been looking for.
I've talked to a few folks that have tried this and it seemed like it always fermented all the way out. If you can find a way to brew with maple sap though, that stuff is amazing!
Any aroma impact from Potassium Sorbate and Campden tablets? Those could be used for IPAs as well to stop the hop creep in cans, if dry hopping cold after the fermentation? Any experience of using them in an IPA? Cheers!
Not much, the aroma on the beer is still great a few months later. That's not a bad idea for IPAs, but a few drops of ALDC is a little easier for me since I use it all the time. That's the only thing I've been using, but I can't see why K-sorbate would hurt your IPAs...
@@secretlevel5951 Cheers! I also use ALDC, but that only helps with diacetyl. I'm also worried about further fermentation in cans. So possible extra carb and drier beer.
Great question! It was 1.032 before the syrup, I'd guess around 1.040 after. Important thing is there's a whole bunch of roasty character in there to offset that FG.
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Digging the can labels!!! Cheers 🍻
Bro you read my mind. I brewed a robust porter 3 weeks ago and I was either going to add Ugandan and Tahitian vanilla or maple syrup since it turn out super toasty like I intended. Great content one again @ homebrewtalk secret level lol.
Yaass, there you go! Ugandan vanilla is so so good, probably my favorite. Although I haven't tried Tahitian solo. Mexican beans are next up for me!
Great video! I know this video is a year old, but can you provide your grain ingredient list in pounds instead of percentage for a 5 gallon batch. This recipe seems like what I have been looking for.
Do it urself, lazy boy
I've used honey as a priming sugar before I bottle, it always turns out good. I wonder how maple syrup would do... hmm.. I may have to try that.
I've talked to a few folks that have tried this and it seemed like it always fermented all the way out. If you can find a way to brew with maple sap though, that stuff is amazing!
Any aroma impact from Potassium Sorbate and Campden tablets? Those could be used for IPAs as well to stop the hop creep in cans, if dry hopping cold after the fermentation? Any experience of using them in an IPA? Cheers!
Not much, the aroma on the beer is still great a few months later. That's not a bad idea for IPAs, but a few drops of ALDC is a little easier for me since I use it all the time. That's the only thing I've been using, but I can't see why K-sorbate would hurt your IPAs...
@@secretlevel5951 Cheers! I also use ALDC, but that only helps with diacetyl. I'm also worried about further fermentation in cans. So possible extra carb and drier beer.
Awesome video. I've always wondered how to back sweeten a beer. Did you cold steep your coffee whole bean or coarse ground?
Thank you! That's probably a good idea for another vid, but I cold steep them whole. For less than 1oz/gallon, the flavor is pretty intense!
Any idea FG?
Great question! It was 1.032 before the syrup, I'd guess around 1.040 after. Important thing is there's a whole bunch of roasty character in there to offset that FG.