Okay, I know there are a lot of threads addressing the addition of coffee to beer. But most (or all) that I can find recommend adding brewed coffee/espresso to the secondary. Has anyone skipped the brewing and just added grounds directly to the secondary? How much and how long? I'd prefer not to dilute the beer. Thanks!
For my last coffee stout, I added 4oz of dark roast grounds to the 5 gallon primary after fermentation was complete. I didn't bother putting the grounds in a bag and they sank to the bottom within 3 days, at which time I proceeded to bottle/keg.
The beer had a noticeable coffee aroma (no bitterness) and I plan to use the same technique in the future.
OK, so why can't everyone use freeze dried instant coffee for this coffee flavor in all these beers?
Originally Posted by olllllo
Every brewer here would tuck in his junk to have this opportunity.
A child-like man is not a man whose development has been arrested; on the contrary, he is a man who has given himself a chance of continuing to develop long after most adults have muffled themselves in the cocoon of middle-aged habit and convention. Aldous Huxley
You'll want to use fresh ground of you can. I say this not from beer brewing experience, but coffee brewing experience. When making beer, splurge for the good stuff, it usually won't cost that much more, and will give WAY better results.