Hey, I'm going to be dry beaning a keg of porter and I'm wondering if any of you have experience doing so in the keg? I've done it before in a muslin bag for ~24 hours and the coffee was still floating after that 24-hour period, so I was able to easily take out the bag with sanitized tongs. This time I'm hoping to do a coarser crush and let it soak for 2-4 days (I'll taste a bit each day.). I'm curious, does anyone have any experience doing this? If so, was your coffee floating after multiple days? I'd prefer not to have to bother with attaching a string to the lid.
How long will coffee float?
- Thread starter afr0byte
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