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Old 05-31-2011, 10:20 PM   #1
brewzombie
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Oct 2010
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Anyone worried about the need to sanitize coffee before adding it to the secondary/primary/bottling bucket etc?

I want to add cold-brewed coffee to a stout. I'm planning on cold-brewing the coffee overnight in the fridge (2 oz in 4 cups sanitized water) and then adding the filtered coffee into the primary after 3 weeks and bottling at 4 weeks. I came across some posts regarding sanitizing the beans in vodka etc and thought maybe I could simply things and still get good results by briefly microwaving the cold-brewed coffee (1 min?). But that would definitely change the flavor somewhat.

Does anyone bother to sanitize the beans before grinding them? If so, how? Maybe just soak the beans in vodka for a few minutes?
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Old 05-31-2011, 10:39 PM   #2
BryceL
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Feb 2011
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I'm curious about this also as I'm planing on doing a coffee stout as my next brew. I was leaning towards it not being a big deal if adding it once my alcohol content is already up. But I'm interested in what others have to say...

 
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Old 05-31-2011, 11:33 PM   #3
bad coffee
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If you're really concerned, you could just pasteurize the coffee at 160* for 20 mins or so.

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Old 06-01-2011, 01:45 AM   #4
BradleyBrew
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I bottled a breakfast stout about a month ago and and added espresso grinds at flameout and bottled 8oz of cold "brewed" coffee at bottling time. I simply added 1oz of espresso grinds and cold water in a sanitized mason jar and let it sit overnight in the fridge. The next day I added the coffee to my priming sugar and boiled to sanitize (used a coffee filter to screen the grinds). I was worried that the oils from the coffee would ruin my chances of a nice mocha head. I assumed that these oils would be leached out of the bean if brewed with a coffee maker. Worked fine for me...

 
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Old 06-01-2011, 05:07 AM   #5
brewzombie
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so no one sanitized the coffee or beans?
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Old 06-01-2011, 05:59 AM   #6
Scroto
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I've used both cold brewed coffee and freshly pulled espresso for a mocha stout. No problems whatsoever regarding sanitation or head retention. However it was an Imperial(10.5%) stout FWIW.

Also, FWIW my brewing partner and I both enjoyed the one made with cold brewed over the one made with espresso. It had more roasty dark coffee flavor and less of the twangy bittersweet flavor that espresso sometimes has.

 
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Old 06-01-2011, 06:29 AM   #7
samc
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I wouldn't bother sanitizing. We just dump in dry hops all the time and they are not sanitized, so I think the alcohol in the beer will keep it safe. Yeah I know hops are supposed to have some anti-bacterial components but nevertheless they have dust/dirt/bugs/pesticides, etc. all over them when they get packaged for sale. Coffee Beans are roasted and therefore heat sanitized.

 
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Old 06-02-2011, 04:55 AM   #8
brewzombie
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Oct 2010
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Thanks everyone. I feel pretty comfortable not sanitizing the beans after all your comments. I'll do a cold press with sanitized water and container and giver. Cheers.
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Old 06-02-2011, 05:02 AM   #9
JasonToews
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I made a coffee stout awhile back. Just added the grinded beans to the mash, all my buddies keep asking me to remake it!

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Old 06-02-2011, 03:58 PM   #10
alers22
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What is the typical coffee:water ratio for cold brewing for a 5 gal batch?
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