First coffee porter

We dry beaned fine ground espresso beans beans in the secondary a week ago. Checked in on the beer and all the grounds were still floating at the top..should we be waiting for the grounds to settle before bottling or will they not at all?

Thanks!

 

I've only dry beaned with whole beans but most never sank. If you have the desired amount of coffee flavor you might as well bottle it up. Wish I had a coffee porter right now!

 

I suggest cold brewing the espresso then adding it to the secondary.

 

As a HUGE coffee snob and home roaster, I just want to call out a technicality. Espresso is a process for making coffee using specific amount of pressure and specific temperature of water in a specific amount of time, not a type of coffee ('espresso roast' is more a marketing term).

Cold brewing is its own thing. It does create a smoother, lower acid cup, but it also doesn't extract much of the oils found in the bean that really show off the coffee. I've done a couple of coffee additions to stouts, and I simply pull espresso shots into a sanitized measuring cup, wait until it's cooled some and added it to the secondary. I typically don't need to add very much to up the coffee power, since using the right grains can do it for you.

 

Wow..thanks for clearing that up for me. I'm sure well try the cold press next time.

 

Also, if you are going to dry bean, just crack the beans lightly don't grind them up fine. I've dry beaned and added back espresso. I like the combination of doing both, but I also keg which lets me sample the beer before I added back the espresso and I can tweak the flavor to get it perfect.