Rachel brewed her first solo batch of beer last Sunday: a 2-Liter yeast starter. It only took me six years to emerge victorious. She enjoyed herself, but claims it's because the cleanup was easier than full-size batches.
The starter was for a batch of Cardamom Coffee Stout that I brewed with Kevin Revolinski on Wednesday. The idea was Kevin's - he wanted to brew the beer equivalent of Arabic coffee - but I'm willing to steal it for commercial gain. Cardamom is beastly stuff; one gram in the 5-gallon batch seemed like plenty when we tasted the post-boil sample. I'm going to add whole espresso beans directly to the beer early next week. Cold infusion flips the bird at sanitation, but it's the best way to impart a beautiful coffee flavor without any harsh bitterness. Drink a bottle of Oscura if you don't believe me.