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1/26/23 brew was entered into American Homebrewers National Comp- Took Silver Medal in spiced beer catagory - now need to brew fresh batch to enter in the finals - due in June 23 10/1/21I had pulled the coffee beans after just 2 days in primary due to the smell being so strong I thought it was going to over power the beer. But after the gelatin and carbination, I thought the coffee was not standing out enough. I took a couple oz of cracked beans, put them into a dry hopper and dropped them into the beer for 12 hours. The final flavor was excellent. I really liked it. It is forward with great aroma but doesnt seem to overpower it. It cleared up completely too. Feeling very good about this entery.

Notes

1/26/23 - brewed affter work. Went pretty good. Hit all my numbers. was able to complete in about 5 hours. Pitched yeast with temp about 65.5 F. Did not see any activity for almost 2 days. Was not sealed so no pressure. It finished much faster than expected with slow start. So I missed the point of putting coffee in during primary. Added 3.5 oz of cracked coffee beans in on 2/1/23. 2/6/23 transfered to keg and cold crashed. Reading of 1.012 final gravity. Strong coffee smell but not much in taste. Seems rather thin but will have to see how it is after carbination. brewed on 10/1/21- all went well with brewing. Hit my numbers pretty solid. I used the water treatments salts and a pinch of campden/sodium metabisulphite (bought campden tablets but realized I had about a pound of powder from fruit additions). When chilled I stopped at about 74 F due to chiller water not being very cold. Used O2 on wort after transfer to fermzilla. Let wort sit and cool off overnight. At 8am 10/2/21 it was at 67 F so I added 1 tbl of yeast nutrients and pitched the yeast. Fermentation is going pretty strong. This beer is being brewed for a competition. I have a vacation that I will be leaving on day 7 of fermentation. I want to try to speed up the process to bumped the temp to 69 F on day 3(10/5/21). On 10/6/21 730AM added 4 oz cracked coffee beans into primary. 6PM same day raised temp 71F. 10/7/21 10:30AM pulled the trub after taking reading at 1.011. Left Coffee in for another day. Smells strong of coffee now. Will let sit in secondary for a while. It is sitting at 71 F +/-. I thought about the smell of coffee I got when I pulled the trub and took the gravity reading (I pop the top off and drop the hydrometer into it- them hit it with CO2 after to purge air), I got a strong smell of coffee when I did that so decided at 5:30PM 10/7 to pull the coffee out. Can always hit it with more when I get back from trip and it has sat in cold crash. I will see how it taste and smells when I drop gelatin after trip. On 10/17/21 The FG was 1.010 and the color was great. Nice coffee aroma. taste is a little thin but that is a blond and the coffee is very subtle. transfered to keg and cold crashed. Has a slight haze so will try some gelatin tomorrow. On 10/18/21 dropped 1 pkg gelatin into keg after boiling water and dropping temp down to 150-160 F. I then put CO2 pressure on keg. Temp was apx 39 F so put almost 10 psi to it.