Why would you ruin a good coffee beer by putting a ton of hops in it. Just gross.

Edit: If your coffee is bitter it means you have shit beans, coffee is not supposed to be very bitter at all.

Sounds ****ed up. Taste excellent.

And good IPAs aren't just about being bitter. Just like coffee.

Sounds like you are bashing something because you don't understand it.

I am bashing it because IPAs are disgusting. :D

:eek:

Not a fan at all of the bitter beers.

Give me sours, wheats, darks, and even things like kolsch or berliner weisse and I am happy.

I wish Stone would make Dayman again. Best coffee IPA ever.

NewChief sent me a Coffee IPA a couple of years ago from Fossil Cove Brewing. It sounds bad, but I was pleasantly surprised. Interesting, at the very least. I was glad I got to try it.

Not sure if you have ever had one and I know you like both styles, but my next brew is going to be a Brett IPA.

Oh yes....I love Brett IPAs. Great Raft has a great Brett IPA series called Oceans Between Us. Their batch last fall was cascade hops on blood oranges and it was wonderful.

Barrel Works Series: Monstrosus. In the same realm as Xocoveza and Monster's Park. Glad these are becoming a thing... excellent.

https://www.beeradvocate.com/beer/profile/3818/276369/

Unlike Xocoveza though it appears these are/were a one time release. I need a good Xocoveza clone recipe, its definitely my favorite beer now but damn its expensive.

Oh, shit... Monster's Park has been available to me for several months, but didn't see the 'brewed once' for this one. Sadly, I've only seen Xocoveza once around town... that one was the least expensive of the three ($18, IIRC).

I have considered buying my own barrels, but unfortunately don't have a basement that's a constant 68 degrees like I did in KC.

Xocoveza here is about $17 for a 6/pk...I know that's really not that bad but as much of it as Ive been drinking lately its starting to add up.

Spent the afternoon at WeldWerks in Greeley CO today and drank a Bourbon Double Barrel Medianoche. Man, what a treat that was.

You don't really need much temp control for barrel aging. Fermentation has already stopped. You actually want the temp to fluctuate so the wood expands and contracts a little.

Even that wont make a huge difference as when you use smaller barrels, 5gal or 10gal, you wont have the beer in them but a few months, not a year like a 55gal barrel.

Smaller barrels have more oak surface area for the liquid than larger barrels (less liquid in the middle) so it takes way less time to get the flavors. If you aged a 5 or 10gal barrel for a year it would taste like a block of oak.

I have done 2 5gal barrel aged Imperial Stouts and have a 10gal going right now.

The whiskey barrel I am currently using is from Restless Spirits in Kansas City.