Originally Posted by ScottG58
I just tried this on an oatmeal stout. I added dark grains at mash out. It's only been in fermenter for five days. The wort going into the fermenter did not seem to taste as harsh and it still had a nice roasty flavor. I too am curious about the effect of the technique on the finished product. I'll be able to let you know in six weeks.
Awesome, thanks for the data. Keep me updated.
I want to use Franco Belges Kiln Coffee roast in my RIS recipe and don't want to miss out on all the roasty coffee goodness.
Did you add at mash-out or steep?