Coffee Appreciation

I find cold brew much stronger than a regular filter made with my Chemex/siphon.

When I wanted to give it a go without buying special equipment I just used a plastic bottle stuck in the fridge overnight and filtered it through a regular filter in the morning (French Press works well for that stage).

I think I normally used a ratio of around 70g/litre, for anywhere between 8 (at home) to 14 (at work) hours.

Advice for iced coffee - I'm currently making by putting my pour-over in the fridge, but it seems to end up bitter-er than when hot, such that I need to use more sugar syrup than I'd like to sweeten. Should I be looking at cold brew? Can't help but assume that will end up weak but I'm probably wrong!

I make it 3 ways. Always strong, always sweetened, always with milk, preferably with ice:

1) Espresso over ice so it chills down quickly. This is probably my favourite way. It's the bitterest and gives me the best sweet/bitter contrast I'm looking for.
2) V60 cooled and chilled. This really is the traditional tasting iced coffee, in my opinion. It's coffee flavoured, cold, sweet and refreshing. Key is getting it chilled down quickly so it holds onto its fresh flavours.
3) Cold brew, served cold with milk and sweetened. I've often felt cold brew tastes a bit flat, like when your ground coffee is a bit old and has lost its edge. This is why I don't tend to use good coffee for cold brew, because I feel it's missing a few flavour profiles you get when you extract hot.

As others have suggested get the hario cold brewer - dug mine out a couple weeks ago and make a batch every few days. I like it with ice, milk and ice or with tonic, ice and a slice of lime