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If you use clean, filtered water to do the cold steep coffee, you are OK. You will be putting the coffee and water (small amount) into 7-8% alcohol solution, which should kill any small nasties. If you are worried, you can always brew a pot of coffee with normal hot or boiling water and use...

You should always charcoal filter your water, it will help make consistent beers.

Nibs in the secondary shouldn't hurt... Sweetcall, you're just going to have to sample the beer and determine if there is a problem. Are you an experienced beer judge? If not, take the beer to someone who his and ask for honest opinion. Don't tell them the "mousse" part up front...just say...

I wouldn't sweat the "mousse" thing...it's probably a combination of quite a few things! Chocolate has fat / oils; they tend to float. You could also have some yeast floating or hop trub that didn't fall out. All the other complexities of this beer create that, and as others have posted...

I've started mineral additions on my beers for the past ~1 year now too, originally using the 5.2 buffer, but now moved away. Any specific reason you would not treat your Illinois (well?) water? I grew up there... I live in the mountains of North Carolina, our water is fairly neutral and best...

Bourbon is NOT required for the original Breakfast Stout beer! :)

Hey all, sorry I haven't responded in a while, it's been fun reading about the folks making this beer though! Last year I made a similar beer (recipe posted back in ~Oct of last year) and did the bourbon / oak treatment on the beer. This year I'm going to use this recipe again, but slightly...

I was looking at a similar cart without the tier. My only beef against the cart you originally linked to is the lower jet burner...is it loud? flame is VERY direct in that manner...center of the boil kettle could get very hot. I saw this cart as a two burner option that could incorporate...

A bottle of Breakfast Stout says 60 IBU's on it. A KBS, for consideration, says 70 IBU's on it. I honestly feel like 60 IBU's is appropriate for this recipe; 27 is going to be fairly low... ~Adam

It's always wise to add additional yeast at bottling to beers you have aged a while in secondary. Adding extra yeast never hurts.

Did some side-by-side tasting a week ago of Founders Breakfast Stout and my version posted a couple pages back. Again I was going for more of a Breakfast Stout beer with a bourbon and oak character similar to Founders Kentucky Breakfast Stout (KBS). But since I used the coffee and chocolate...

You can't really add body to the final result once it's in the fermenter...unless you stop fermentation early and leave behind residual sugars. This is a bad thing if you are bottling.

A couple days ago I pulled the keg out of the closet (conditioning at room temperature, non-carbonated) and added some cold steeped coffee. I put 2oz of ground Kona coffee into a jar with about 24 ounces of water, then let that sit in the fridge for two days. I strained the mixture into...

You bumped the gravity up approximately 15%, so I would increase the IBU's roughly the same. 70 IBU is a good target, IMO. With 10%, you'll probably want 55-60 IBU's minimum for the 60 minute addition. This will help reduce a cloying sweetness. Make sure you make a huge yeast starter or get...

Whole coffee beans steeped in the fermenter (like dry hops) yield a nice aroma. 2-4 ounces per 5 gallons of beer. For this recipe, I'd use the 2oz of ground coffee cold-extracted as the receipe suggests, as I think your ratio of 24oz and 8oz coffee is off for the cold extraction. I would...

I'm about ready to pull mine out of warm [conditioning] storage and begin to carbonate the keg. I added 2oz. of Bourbon soaked oak cubes in the primary for 3 weeks and a cup of Bourbon into the keg when racked. My version of KBS -- in my case ABS, Adam's Bourbon Stout. :) Cheers, ~Adam

I use the fine mesh nylon straining bags for everything, hops, coffee, and steeping grains (if doing extract brew). I recommend them for everything. In this case I did add the coffee at flame out, I think it's required to get the flavor / aroma you need for this beer. The coffee also adds...

Some folks going straight to bottling may want to secondary this beer to get most of the sediment out. If you are careful during racking though, I don't see a firm need to secondary the beer. I too normally just use primary to keg / or bottle. On my recent brew posted above, I plan to keg...

I brewed an all-grain version of this beer yesterday, based on a lot of the feedback here. Thank you for everyone chiming-in! I brewed Northern Brewer's Big Honkin' Stout last year and my 5.5 batch size scale-up and improved effy netted something close to an 8.5% brew. I wanted to base my...