Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > more coffee talk - intoducing coffee at the bottling stage?
Reply
 
LinkBack Thread Tools
Old 01-03-2012, 06:31 PM   #11
RockSlice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Norfolk, VA
Posts: 21
Default

The cold steeping (I do mine in the fridge, though haven't added any to beer yet) keeps the oils thicker, so they don't leach out into the water as easily. They will still leach out, so don't leave it brewing for too long.

There's also no need to brew it as dilute as drinking coffee. No need to water down your beer.

__________________
RockSlice is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2012, 03:56 AM   #12
jusware
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: helena, Montana
Posts: 140
Liked 3 Times on 2 Posts
Likes Given: 1

Default

Cold steeping cuts down on the astringency and the oils from the coffee. Like it has been stated above it is much smoother. I don't bother boiling and then cooling down the water. I'm a big fan of coffee beers. I'd highly recommend trying coffee malt next time too. You can add it to any beer that calls for chocolate malt, just substitute half for coffee malt.

__________________
jusware is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2012, 04:02 AM   #13
SittingDuck
The original HBT duck.
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
SittingDuck's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Marietta, Georgia
Posts: 434
Liked 19 Times on 18 Posts
Likes Given: 11

Default

There is probably no need to boil the cold steeped coffee, but I am going to boil water to disolve the priming solution anyway, so when I add coffee, I take the cold steeped coffee off the grounds and boil it, then disolve the sugar in that. Sanitizes the coffee and avoids another cup or two of water in my beer.

__________________
SittingDuck is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2012, 10:14 PM   #14
PTBYOOJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: New Orleans, LA
Posts: 34
Default

Quote:
Originally Posted by lou2row View Post
reduces the oils from the beans.

Just did an oatmeal stout and added coffee at bottling. Had read from 4 oz. to 1 lb additions, so went with a 1/4 lb of Kona coarse ground and thrown in a cup and a half of vodka. Let it set for the three weeks of fermentation with a couple vanilla beans, then added. WOW! Way big coffee flavor. It tastes great, but almost all coffee taste. And the caffeine made my brothers scalp tingle (he doesn't drink much coffee). Hopefully it mellows down some in the next couple weeks.
Hmm that sounds really interesting. Why Vodka, though? Why not Bourbon or something to complement the stout/coffee flavor?
__________________
PTBYOOJ is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2012, 12:05 PM   #15
EdawgTheMighty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Raleigh, NC
Posts: 25
Liked 2 Times on 2 Posts

Default

Well good vodka should be neutral flavored. I would think so you don't add anymore flavor, right?

__________________

Fat Cat Brewery est. 2009

EdawgTheMighty is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 05:13 PM   #16
CDGoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Midlothian, Virginia
Posts: 677
Liked 77 Times on 59 Posts
Likes Given: 127

Default

OK.. I have seen a ton of methods, and don't want to mess up my first stout.. But its already a mess (long story - http://www.homebrewtalk.com/f39/doh-first-brew-377680/ ).

Suffice it to say I am in fermentation now, with a wort that has a VERY strong vanilla flavor and aroma.

So looking for something I can do when I either rack it or to add to it once it quits fermenting.

Since I love Pipeline porter.. the idea of adding coffee came to mind (especially since it would be a nice balance to the vanilla)

Reading everyones successes here I would love a recommendation..

Should I :

Add beans at the end of the fermentation and wait a week

or

Soak the beans in some grain alcohol or SoJu (BTW Soju is so mellow that it carries little flavor or alcoholic bite to any drink.. got hooked in Korea) and add when I rack

or

Cold brew some beans and add when I rack

Which of the three would affect carbonation the most..?

__________________
CDGoin is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 08:46 PM   #17
Gavagai
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Lincoln, Massachusetts
Posts: 174
Liked 5 Times on 5 Posts
Likes Given: 3

Default

I don't think coffee is a major concern for head-retention, but if you're worried about it, pour the cold-brew or alcohol infusion through a paper filter, which will remove most of the lipids in the coffee.

I've only used filtered cold-brew, which worked alright, but if I do another coffee beer I'll try beans in secondary. The real danger with this method is over-extraction (more than 22% of the coffee solids extracted), which results in harsh bitterness, because the least soluble compounds in coffee are also the least pleasant. To try and control the process, I'd recommend using a coarse grind with a high-quality grinder. If you don't have a burr grinder at home get it ground at a shop, because using a blade grinder will create a lot of dust, which will very quickly over-extract. Sift the ground coffee through a nylon bag, since even the best grinders produce some dust, then put the bag in secondary. Use 4 oz of ground coffee (weighed after sifting). Taste the infusion of alcohol or beer frequently as it extracts. Don't squeeze the bag when you remove it.

__________________
Gavagai is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 09:07 PM   #18
CDGoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Midlothian, Virginia
Posts: 677
Liked 77 Times on 59 Posts
Likes Given: 127

Default

Thanks.. that was just the info I was looking for.

__________________
CDGoin is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 08:22 PM   #19
C-Rider
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
C-Rider's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Wai, Hawaii
Posts: 2,526
Liked 124 Times on 107 Posts
Likes Given: 283

Default

I"ve done 4 coffee stouts and each time I cold brew and add to the bottling bucket. Add a little and taste. If not right add a little more. To me seems better than adding during boil or fermentation stage when you really don't know what the finished product will taste like.

You can check my recipe and just up the amount to your brew amt. But still add slowly to taste.

__________________

Kaiser Ridge Brewing
-------------------------
Bottled in the refer: Maui Wowie(RobustCoffeePorter)
Bottled in the refer: Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: German IPA
Bottled in the refer: Düsseldorf Altbier

C-Rider is online now
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Coffee Stout: With Flavored Coffee? MikeRLynch All Grain & Partial Mash Brewing 16 02-14-2014 02:03 AM
Let's talk coffee... Dude General Chit Chat 58 04-14-2009 10:46 PM
Adding coffee at bottling? HokieBrewer General Techniques 5 10-18-2008 08:41 PM
Add coffee to stout at bottling..? beergears Recipes/Ingredients 16 07-21-2008 11:57 PM
Coffee Porter Dry-Hopping w/ Coffee DeadSquirrel General Techniques 9 06-17-2006 08:51 PM