I'm somewhat new to homebrewing (less than 10 batches under my belt), and have been very interested in adding coffee to my beers. I've produced one coffee stout in the past, but the addition of coffee to the secondary resulted in a somewhat watered-down brew. Granted, I am a novice, so I may have screwed something up.
I was wondering, has anyone tried adding cold-brewed coffee directly to the boil?
I've read a few articles that say boiling cold-brewed coffee doesn't necessarily detract from the flavor, but it does add some slightly different characteristics (body, added roasted notes). The reason I ask this is because I am worried about introducing nasties into the secondary, and I've heard that adding grinds directly to the boil can result in some unwanted bitterness. I've also switched to using only a primary fermenter, which makes life a little easier, so avoiding a secondary would be great.
Hoping that this isn't a silly question, but it sounds reasonable to me.
Thanks... you guys are awesome
I was wondering, has anyone tried adding cold-brewed coffee directly to the boil?
I've read a few articles that say boiling cold-brewed coffee doesn't necessarily detract from the flavor, but it does add some slightly different characteristics (body, added roasted notes). The reason I ask this is because I am worried about introducing nasties into the secondary, and I've heard that adding grinds directly to the boil can result in some unwanted bitterness. I've also switched to using only a primary fermenter, which makes life a little easier, so avoiding a secondary would be great.
Hoping that this isn't a silly question, but it sounds reasonable to me.
Thanks... you guys are awesome