I have a coffee stout that I brewed in October and make the mistake of adding the coffee to the boil instead of cold pressing to taste. It's been in secondary since late October/early November. The coffee is slightly over powering and bitter than I would like. I've read that while some coffee Flavors may subside with time the bitterness won't
Blending?
- Thread starter jdpx4c
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That's generally correct, yes.
So, to answer the unasked (but Subject-implied) question: yes, if you brew up another batch (and this time don't add any coffee to the boil) you could blend it with the bitter brew to tone it down by half...
Cheers!
Cheers!
