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Old 01-24-2012, 01:47 PM   #1
scarlessmeanie
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Sep 2011
Lebanon, PA
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Okay, so I'm brewing a coffee stout tonight. I've got 4 oz. of coffee in 20 oz. boiled of water sitting in a sanitized jar in my fridge. Now, I know you shouldn't boil coffee, so I was wondering what everyone thinks about this:

Since I'm still doing partial mash stuff, using the coffee as part of the top off water? It seems to me like the only other way I could do it would be to add the coffee directly to the kettle at flameout. (Or during the last five minutes or so of the actual boil.)

I boiled the water I made the coffee out of and sanitized the jar, but I'm still worried about infections... Any help would be appreciated!
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Old 01-24-2012, 04:54 PM   #2
ehedge20
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Oct 2010
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I made a breakfast stout and I added the crushed beans right into the fermenter which worked really well. The coffee flavor was strong at first but mellowed out after about 2 weeks in the keg. I did have a little Starsan left in the bottom of the fermenter before I added the wort so I was sure to douse the beans with it.

 
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Old 01-24-2012, 06:10 PM   #3
Cruzn4aBrewzn
 
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Jun 2011
Tualatin, Oregon
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I made a coffee stout a few months ago. ( my best beer yet). And I added about 3/8 cup of cracked coffee beens in a hop bag to steep for 15 min after flameout. It worked amazingly well. The beer ended up with a nice coffee flavor that was not to much but you could still taste that it was there. (very balanced) Also I know a lot of guys who use it in the fermenter with great results as well.

 
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Old 01-24-2012, 10:24 PM   #4
PassionForThePint
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Mar 2011
Tampa, Florida
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I'm a big fan of using cold brewed coffee and adding to the secondary, after some of the alcohol has developed and could find off anything in the coffee.

I do make sure to sanitize the cold coffee brewer, but the ground coffee worries me. However, no problems yet and I've done this a few times.
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Old 01-25-2012, 04:54 AM   #5
scarlessmeanie
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Sep 2011
Lebanon, PA
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Well, I brewed tonight and added the cold brewed coffee to the wort at flameout/whirlpool. We'll see how it works out. One of the brewers where I work said that's what they do, because it's "more microbiologically stable." We'll see how things turn out... ::Crosses fingers::
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Old 01-31-2012, 02:28 PM   #6
Jeepninja
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Jan 2011
Keene, NH
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I make a russian imperial stout and I generally add almost a gallon of french pressed coffee. If your coffee tastes really bitter or unpleasant in a coffee cup I find that it will taste equally, if not more so, unpleasant in a beer.

I add my coffee to the secondary. The long aging time of the RIS lends itself well to lots of coffee flavor. I also drink a LOT of coffee, I'm sure others would want to add less.

Here is my beer:

http://www.instructables.com/id/Demo...-Infused-Beer/
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Old 01-31-2012, 05:44 PM   #7
thepartsmancometh
 
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I've tried a few techniques for coffee. I've had the best luck with adding brewed coffee to the secondary. I generally add a full pot of super strong (like espresso strength) hot brewed coffee to the fermenter and then rack into it. I tried adding crushed beans once (for the NB peace coffee kit) and the coffee flavor was sorta nasty

 
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Old 02-11-2012, 02:47 AM   #8
kskiles
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Jan 2007
Southern NJ
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I brewed this Mudhouse Stout back in November and it turned out pretty well. I added the coffee to the keg when I racked in.

http://www.byo.com/stories/recipeind...mudhouse-stout

 
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Old 02-11-2012, 02:39 PM   #9
Boy
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Oct 2010
Mt Hood, Oregon
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I add it at bottling. I use a ratio of 1oz coffee to 4oz water. Best trick I found is to make it in a growler. Then you just flip the growler upside down and 95% of the grounds stay in the growler. I'll actually flip it into a french press so I can get all of the grounds out. Or you could add some at secondary and more at bottling to give excellent coffee flavor that isn't overpowering in the first 6 months.

 
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Old 02-11-2012, 04:44 PM   #10
one8tvw
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Nov 2011
Medford Lakes, NJ
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Quote:
Originally Posted by Boy View Post
I add it at bottling. I use a ratio of 1oz coffee to 4oz water. Best trick I found is to make it in a growler. Then you just flip the growler upside down and 95% of the grounds stay in the growler. I'll actually flip it into a french press so I can get all of the grounds out. Or you could add some at secondary and more at bottling to give excellent coffee flavor that isn't overpowering in the first 6 months.
bottling bucket is the best IMO
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