Originally Posted by NateLTB
When I've used coffee in my stouts I always added the grounds after flameout and then add cold-brewed coffee when kegging or bottling. I've gotten some really nice coffee flavor going this route.
How much do you add for 5 or 6 gallons?
Also, any have anything to say about a 155 mash temp? I might change it to 154, not that it will change much.