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Old 12-18-2012, 09:28 PM   #11
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I'd add coffee, and not coffee grounds. Grounds are so finely ground that I don't imagine how you could keep them out of being in the final beer. Crushed beans would work in secondary, if they weren't crushed too fine so that you could siphon off of them.

Really strong french-pressed coffee would be great, though. I'd just use coffee.
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Old 12-19-2012, 02:11 PM   #12
Dec 2012
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yeah our plan is either to cold press some coffee and add it before bottling, or grinding some beans coarsely and adding them to the secondary a few days before bottling. probably will go the cold press route though, that way we can maybe make some of the batch with coffee and some without to see the difference.
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Old 12-19-2012, 02:16 PM   #13
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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.
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