If you haven’t already check out the brew day over here.

Fermentation kicked off as it normally would and quickly started to get a rapid fermentation. Slowly day by day I would raise the temp and ended up in the mid 60’s before pulling it out and leaving it on the counter to finish out. Took a gravity reading and got a 1.006. This round of coffee I had reached out to this TikToKer @natepetroski to see what he would recommend for a coffee for this beer. Here is a link to the site where you can pick up some coffee. Basically I am cold brewing the coffee in the beer so got a reply of their Mexican blend. I ordered it up and quickly received at my house. Thanks a lot. Opened the coffee and it smelt really good. Last time I made this beer I went with 6 oz of coffee and it was good but wanted to try to 8 oz and also decided against putting it in a bag and just dumped it right into the beer, of course after I ground it up, some heavy chunks and some smaller. It was 67 degrees and feel its ready to go back down to the cooler temps so tossed in the fermentation chamber at 58 degrees F for a few days before crashing to 38 degrees F

After 4 days sitting on the coffee, I transferred it over to a keg to carbonate up . Took a sample but my nose is stuffy from all this pollen so not sure on the nose but very smooth and decent coffee flavor. Can’t wait for the carbonation on this on.