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Old 01-03-2010, 09:29 PM   #11
DavidSteel
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Oct 2009
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I added 3.5oz of cold-brewed to 2 gallons and man is it apparent.

 
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Old 01-03-2010, 10:36 PM   #12
woodstone
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Nov 2005
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Steep crushed grains in secondary and TEST EVERY DAY, EVERY HALF DAY, EVERY HOUR...I followed someone else's directions for my second or third batch (left a pound of beans in for a week - WRONG!!! - way smarter after 10 years)...needless to say this is the ONLY batch I've ever tossed...seriously could not drink this stuff and the beans were friggin bleached white!!!

Go slow with steeping and taste, taste, taste - pull when satisfied...tossing in a strong tea or other methods all at once leaves NO GOING BACK!!!


 
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Old 01-04-2010, 04:38 AM   #13
SilverKing
 
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Aug 2008
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Whenever I use coffee in my beers, I just drop the beans in un-ground. Usually for about 4 days and it's perfect. That's for beans that I roasted the day before.
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Old 01-14-2010, 02:17 AM   #14
ubermick
 
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I was up at Lagunitas Brewing Co the other day, and their Cappuccino Stout is one of my favourites - I asked how they added the coffee, if it was brewed coffee in the boil, cracked beans during fermentation, etc., and was told that they added fresh grounds to the mash. Must say, never heard of that approach, but it makes sense - oil extraction with coffee really happens around 190 degrees, so by having the grounds in the mash, it extracts a lot of the flavour without the oils. Next coffee stout I make, I'm gonna give it a lash.

 
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Old 01-14-2010, 04:02 PM   #15
doghousechef
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Apr 2009
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Quote:
Originally Posted by ubermick View Post
I was up at Lagunitas Brewing Co the other day, and their Cappuccino Stout is one of my favourites - I asked how they added the coffee, if it was brewed coffee in the boil, cracked beans during fermentation, etc., and was told that they added fresh grounds to the mash. Must say, never heard of that approach, but it makes sense - oil extraction with coffee really happens around 190 degrees, so by having the grounds in the mash, it extracts a lot of the flavour without the oils. Next coffee stout I make, I'm gonna give it a lash.
Those oils contain a lot of the best flavors of coffee and the boil would seem to drive them off anyway. I haven't tried this yet, but when I do get around to making a coffee stout, I will brew the coffee and throw it in to my beer a day or two before bottling.

 
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Old 01-14-2010, 07:16 PM   #16
knelson
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Jan 2010
Hudson, WI
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A friend of mine asked the head brewer at one of our local breweries how they added the coffee and he said that he actually used his beer straight from his primary to brew the grounds. So instead of using water he used his beer. Once brewed he strained out the grounds and added the beer to the rest in secondary.

I havent tried it but it seems like an interesting idea to me. If someone tries it let me know, I am interested to see how it works out.

 
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Old 01-14-2010, 10:57 PM   #17
chefchris
 
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i've done it. works great. 24 hrs does the trick.
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Old 01-23-2010, 04:59 PM   #18
Beerens
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Dec 2009
Troy, Michigan
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What concerns should I have with contamination? If you add to the secondary is there enough alcohol to deal with a possible infection? If you are just adding beans to the fermenter how many and do you sanitize them?

 
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Old 02-01-2013, 07:02 PM   #19
mattdiaz
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Aug 2011
Martinez, CA
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So how did the mashing the grounds work out anyone? drive off too much of the coffee flavor or still good enough in there?

Another method I was tossing around in my head is what I do with my chocolate grains...cold steeping them and adding the water to the boil about 15mins before killing the fire. ANy thoughts there, ya'll?

Quote:
Originally Posted by doghousechef View Post
Those oils contain a lot of the best flavors of coffee and the boil would seem to drive them off anyway. I haven't tried this yet, but when I do get around to making a coffee stout, I will brew the coffee and throw it in to my beer a day or two before bottling.

 
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Old 02-02-2013, 02:22 AM   #20
Jeffinn
 
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Jan 2013
Roseville, Michigan
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I made the founders breakfast stout clone (BYO recipe0 but I cut back on the coffee. I added 2 oz. of coffee grounds at flame out. It still seems like the coffee flavor is over-powering but the hops may be adding to the bitterness. All in all I'm happy with it but I'll probably modify the coffee addition for future batches.
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