HomeRoast Digest


Topic: ping Ed, re: coffee booze (2 msgs / 45 lines)
1) From: Andy Thomas
Ed, 
Just curious about how your fermented coffee is coming
along. 
Andy
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

2) From: Ed Needham
I'm not quite sure.  After a few days of fermentation, I thought it had 
pretty much stopped.  I transferred it into a secondary fermentation jar 
(about a liter) and got it off most of the old inactive yeast.  A day later 
it started another ferment and blew out the top, through the airlock, and it 
has continued to slowly ferment since that time.  I 'think' it might be a 
bacterial problem, but it could just be slow yeast that's not used to the 
lower pH coffee.  I don't want to open the container and expose it to air 
until this ferment slows a lot more.  I'll definitely post an update when I 
finally taste it, but I'm not expecting much from this very loosely managed 
experiment.
*********************
Ed Needham®
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] in subject line to get through my SPAM filters)
*********************


HomeRoast Digest