I coarsely ground about 0.7 oz of Caribou coffee, placed them in a fine mesh hop bag, and added to secondary for 24 hours just prior to bottling. Worked pretty well, hop bag keeps the grounds out of the finished coffee.
Primary #1: 2 Hearted IPA #2: 2 Hearted IPA
Secondary #1: Blackberry Rhubarb wine #2: Border Crossing Vienna II #3: Empty
Kegged: Dusseldorf Altbier II
Bottles: Big 50 Barleywine, Framboise Lambic, Russian Imperial Stout, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA, Pumpkin Ale, RIS, Pre-Prohibition Lager