Boogdish
Member
This question stumped the owner of my LHBS and I couldn't find anything useful doing a search.
I was planning on doing a coffee stout and adding some brewed coffee to my secondary. I was planning on bottle conditioning this stout and I was wondering what effect the coffee will have on the yeast? Would it be better to add it before fermentation is done while the yeast still have some food? And how much coffee is too much?
I was planning on doing a coffee stout and adding some brewed coffee to my secondary. I was planning on bottle conditioning this stout and I was wondering what effect the coffee will have on the yeast? Would it be better to add it before fermentation is done while the yeast still have some food? And how much coffee is too much?