Strained the cold brewed coffee this morning. Had the house mostly to myself this evening, so I filled the sink with bleachy water and sanitized all my bottles/caps/bottling gear (and left that bleachy-water in there to clean the fermenter when I got to it...). Took the coffee, topped it off with water to .5L (2 cups), added the priming sugar (2/3 cup pure cane sugar...very sub-optimal, but all I had, so there), and brought it to a boil. Added that to the wort in the fermenter, gave it a careful stir so as to not aerate it very much, and got to bottling.
A very long time later (26 .75L bottles later, actually) I was done. A bit of clean-up, an extra tight seal on all the bottles, and they are now down in the basement 'bottle conditioning.' The yeast left in the wort will convert the priming sugar into a little more alcohol and a bit of CO2, which being unable to escape the bottle, will dissolve into the beer, carbonating it. Science really does rule. No pics, couldn't find the camera. :(
This sounds great! I really want to hear how this turns out. I want to attempt a coffee oatmeal stout soon. Cold brewing the coffee seems like the way to go.
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