DawnofthWill
Active Member
I have a stout fermenting right now, and I plan on adding coffee to the secondary. I am still not sure if I am going to use the cold-brew method or just dump some course ground beans in the secondary.
Anyways I like coffee but I do not want it to be too bitter or acrid. Is there a general guideline for amount of coffee used in either of these methods?
Anyways I like coffee but I do not want it to be too bitter or acrid. Is there a general guideline for amount of coffee used in either of these methods?