I have a milk stout I'm getting ready to bottle and would like to add a little coffee. Why does everyone seem to favor cold brewing coffee to add to the bottling bucket vs just brewing coffee hot as usual and adding it?
Also, how much brewed (cold or hot) coffee should I add for five gallons? I'd like to offset the sweetness of the lactose without the coffee being over powering.
Also, how much brewed (cold or hot) coffee should I add for five gallons? I'd like to offset the sweetness of the lactose without the coffee being over powering.