http://www.homebrewunderground.com/100/homemade-kahlua-part-2/ Homebrew recipes, homemade liqueurs, beer making Fri, 23 Dec 2011 20:32:07 +0000 hourly 1 http://wordpress.org/?v=3.0.5 http://www.homebrewunderground.com/100/homemade-kahlua-part-2/comment-page-1/#comment-220 kiari67 Wed, 07 Dec 2011 04:24:03 +0000 http://www.homebrewunderground.com/?p=100#comment-220 The linen bag worked well and infusing for 2 weeks has given the rum a robust coffee flavor without the bitterness! The linen bag worked well and infusing for 2 weeks has given the rum a robust coffee flavor without the bitterness!

]]> http://www.homebrewunderground.com/100/homemade-kahlua-part-2/comment-page-1/#comment-215 admin Sun, 20 Nov 2011 04:37:00 +0000 http://www.homebrewunderground.com/?p=100#comment-215 I think grinding the beans gives the coffee more surface area available for the spirts to reach and should result in a more thorough infusion than using straight beans. I think grinding the beans gives the coffee more surface area available for the spirts to reach and should result in a more thorough infusion than using straight beans.

]]> http://www.homebrewunderground.com/100/homemade-kahlua-part-2/comment-page-1/#comment-213 kiari67 Sat, 19 Nov 2011 16:47:00 +0000 http://www.homebrewunderground.com/?p=100#comment-213 I've always used whole beans to infuse the rum. There is no filtering involved, just straining the beans out after 4 weeks. Is there a benefit to the ground over the whole? I’ve always used whole beans to infuse the rum. There is no filtering involved, just straining the beans out after 4 weeks. Is there a benefit to the ground over the whole?

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