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: Empty #2: Empty
Secondary #1: Empty #2: Black Currant Wine #3: Empty
Kegged: Umlaut my Kolsch
Bottles: Big 50 Barleywine, Framboise Lambic, Russian Imperial Stout, Barolo Wine, Berry Rhubarb Wine
On Deck: Dusseldorf Alt III, BGSA