adding coffee to a milk stout

hey everyone,

im currently brewing a milk stout that will go into a keg in a few days and sit to age until christmas. I was planning on adding coffee to the beer, and it seems like cold brewing a batch is the way to go. My fear is that if i let this beer age 2+ months, the coffee flavor will fade or go stale. Am I better off adding the coffee after it ages and right before i tap the keg? or will the coffee flavor combine well with the beer as it ages?

thanks,
matt

I regularly make a coffee milk stout but from experience it is better fresh so I recommend adding the coffee when you are closer to drinking it, but just my experience

If you want the coffee to be smoother, let it age with the beer. If you add it later, yes, the coffee will be more prominent, kind of a judgement call. It won't taste bad or stale, the beer will keep that from happening.

right on, thanks for the opinions. worst, do you do a cold brew coffee?

drummer4gc said:

right on, thanks for the opinions. worst, do you do a cold brew coffee?

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Cold brewed should minimize the amount of oil extracted from the beans ending up in your beer...

Cheers!

I bottle. Did cold brew and added to taste at bottling time.

How much coffee grounds do you use and how much total cold steeped liquid coffee should you add to a 5 gallon batch?

MaltnHops said:

How much coffee grounds do you use and how much total cold steeped liquid coffee should you add to a 5 gallon batch?

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I'm don't remember how much i used in the 5 gallons, that's why I way add to taste. Stop when you like what you have. Small additions of course.