I have an under attenuated oatmeal stout that finished at 1.019 and I made the mistake of adding a full vanilla bean and now it is much too sweet, would adding coffee help at all or is it a lost cause? If so how much would I add. ( already kegged, 4.5 gallons) thanks!
Once it is carbed, I would recommend transferring to bottles and letting it age for a while. I wouldn't add anything else. Only time would help that flavor mellow out.
__________________ Fermenting: Saison Drinking: IPA, Hefeweizen On Deck: TBD
Sweet stout
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