Originally Posted by Biohazard
Correct, cold brewing reduces the astringency of the coffee. You will get a smooth coffee taste without the harsh bitterness.
I shy'd away from cold extracted coffee in my beer this year. Last year when I brewed this beer, I found a green-pepper-like character came out of the beer after a couple months; only some people are sensitive to it, but I believe it's some oxidation in the coffee and beer. When you add coffee or cold extract with standard non-boiled water, you are adding some oxygen to the beer. You may consider boiling the water before cold extract to reduce the oxygen content. YMMV.
I was going to comment on this subject anyway, so it's good timing. Many pages back I mentioned on my beer I used the flameout boil additions, but "dry beaned" the beer in the primary fermenter with 4oz whole bean coffee.
The beer was very coffee forward when young and still was at 4-5 months old. The coffee has began to subside as the beer matures; it's coming into it's own now.