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Old 12-12-2009, 10:06 PM   #1
Jan 2009
Posts: 31

I want to add cracked coffee beans to the fermentation post high krausen but am worried about contamination.... suggestions?

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Old 12-13-2009, 12:44 AM   #2
Jul 2009
Posts: 1,003
Liked 59 Times on 56 Posts

Instead of adding coffee beans, why don't you brew some coffee and add that?

If it is mostly aroma you are looking for, I don't know that you need to worry much, if fermentation is done. You might consider putting your beer in secondary, chilling it, then adding the beans. This way, you've shut the yeast and any contaminants that might be on the beans.

In any case, I would suggest waiting until fermentation is complete. Then you won't need to worry about contamination.
Brody's Brew House
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Planned: Butternut squash & gala apple harvest ale; brown ale or porter; barley wine
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Old 12-13-2009, 12:53 AM   #3
Ksosh's Avatar
Jun 2009
Albany, NY
Posts: 513
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It's a little late now, but why not just use coffee malt?
Primary: Belgian Dark Strong, Version 2
Secondary: Second running session ale #2

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Old 12-13-2009, 05:44 PM   #4
Jan 2009
Posts: 31

I just been reading about alcohol extraction for these kinds of ingredients and it sounds like a good way to do it. I've added it to the end of the boil before but was just looking to try something different.

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Old 12-13-2009, 06:18 PM   #5
Dec 2006
Roseville, MI
Posts: 220

After high krausen, you shouldnt have to worry too much about contamination, but you could just soak the beans in vodka or scotch to kill any beasties just as an insurance policy.

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Keg #2: - Mild Ale
Keg #3: - CO2

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Old 12-14-2009, 02:52 PM   #6
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
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I have found for me that adding coffee to the secondary for 12-24 hours right beofre bottling gives the best/freshest and most stable coffee aroma. I haven't had an issue with contamination, but that isn't to say there isn't a chance.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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