When do I add coffee and how much? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > When do I add coffee and how much?

Reply
 
Thread Tools
Old 03-05-2009, 04:24 PM   #1
emgesp1
Recipes 
 
Nov 2008
Oak Lawn, IL
Posts: 90
Liked 1 Times on 1 Posts



My next batch of beer will be my first attempt at all-grain brewing and I want to make a Coffee Stout.

Do I add it during primary, or secondary fermentation?

Also, how much coffee should I limit per 5 gallons of beer?

Thanks

 
Reply With Quote
Old 03-05-2009, 06:02 PM   #2
bull8042
I like 'em shaved
HBT_LIFETIMESUPPORTER.png
 
bull8042's Avatar
Recipes 
 
Jul 2008
Fort Mill, SC
Posts: 10,263
Liked 452 Times on 448 Posts


I don't know the answer to your question off hand. However, try using the search and you should turn up quite a bit of info. I have read several discussions on that subject here.
__________________
"I brew with a water cooler and some part from the toilet." - JohnnyO

"I do gravity feed the last gallon or two through my Therminator, but I expect you could suck start a Volkswagen before you could suck start one of these. - GilaMinumBeer

"..... Bull was right." - TXCurtis

 
Reply With Quote
Old 03-05-2009, 06:05 PM   #3
brewmasterpa
 
brewmasterpa's Avatar
Recipes 
 
Jan 2009
orange, ca
Posts: 804
Liked 4 Times on 4 Posts


im no expert on coffee stouts, but what ive read about is adding 2 pots of cold, brewed, good quality coffee to the secondary. ive also heard the same except to the bottling bucklet instead of the secondary, but im pretty sure the 2 pots brewed cold is about consistant.
__________________
ill keep my money, guns, freedom, and religion......you can keep the change.

You like fishsticks, what are you, a gay fish?

 
Reply With Quote
Old 03-05-2009, 08:03 PM   #4
xxdcmast
Recipes 
 
Dec 2008
Posts: 223

I would think that you could add it pretty much anywhere. Primary after main fermentation has started dying down, secondary, or bottling bucket. There arent really any fermentables in coffee so you should be ok.

I dont know about adding it in the primary before the yeast has done its thing tho not sure if theres something in coffee that may kill the yeasts.

 
Reply With Quote
Old 03-05-2009, 08:22 PM   #5
nibiyabi
Recipes 
 
Feb 2009
Santa Clara University
Posts: 170

I'd recommend using a french press and a burr grinder to grind whole, freshly-roasted beans and make a great cup o' joe to add to your beer (probably in the secondary, but as to amount I have no clue). A french press is pretty useful to have and is relatively cheap anyway. If you don't plan on grinding your own beans that often, try to find some independent coffee shop and see if they won't grind the beans for you on site. Better brew it as soon as you get home though -- coffee grounds begin to lose flavor immediately and after around 30 minutes it's noticeable in the end result.
__________________
Primary #1: empty
Primary #2: Old Greg's Honey Stout (brewed 2009.03.20)
Secondary #1: Old Greg's Apfelwein (modified) (made 2009.03.20)
Secondary #2: Old Greg's Apfelwein (made 2009.03.05)
Keg #1: Old Greg's American IPA (brewed 2009.02.20 // secondaried 2009.02.28 // kegged 2009.03.07 // tapped 2009.03.30)
Keg #2: Old Greg's Chocolate Hazelnut Porter (brewed 2009.03.06 // kegged 2009.03.30)

RIP: Old Greg's Classic Beer Pong Ale (2009.02.27 - 2009.03.06)

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Coffee Stout: With Flavored Coffee? MikeRLynch All Grain & Partial Mash Brewing 16 02-14-2014 03:03 AM
more coffee talk - intoducing coffee at the bottling stage? evermuse General Techniques 18 01-03-2013 09:22 PM
< Coffee. Orfy Drunken Ramblings and Mindless Mumbling 19 02-23-2008 12:15 PM
Coffee Porter Dry-Hopping w/ Coffee DeadSquirrel General Techniques 9 06-17-2006 08:51 PM
Are coffee grinders just for coffee? diebiersnaab General Techniques 13 03-07-2006 04:00 PM


Forum Jump