In 5 gallons of Porter, I cold brewed 4 oz of dark roast into 3 cups of water, and when I added it, I didn't think it was enough. I then added a rinse of the grounds by shaking and added into the bottling bucket. I thought it was just right. Three weeks later it tasted like coffee. Only coffee. Way out of bounds coffee. Like add ice and cream to make iced coffee, coffee. It completely ruined my taste for any kind of dark beer that has a coffee aroma or flavor. I guess my point is, a lot of flavor additions increase when conditioning, and for me, it was too much.