I was making a double choc stout, actually a youngs clone, extract. I cannot find Choc extract for secondary though, not without a hour+ road trip anyways, so my question is this, i i were to switch to a mocha stout, does nay one reccomend a coffee, when or how much to add, and how to add it...
Do i cold steep it
Percolate it and cool it
How many ounces coffee to how much water?
Just add ground grains right to the beer?
Thanks for any input....
Coming up: IPA
Fermenting: NADA grrrrr....
Bottles: American Amber, ESB, Pilsner, Choc Stout, Boch