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I believe my problem was that I actually had the beans ground to course, but there was to much surface area. Next time I plan on using whole beans not ground or cracked.

I feel that I have actually used the wrong terminology when stating we "racked" the beer. Rather, we bottled the beer. I understand the risk of exposure to air, but has anyone tried blending an already bottled beer into a fermenter of "new" beer? Or is this just ridiculous?

Hello everyone, I am pretty new to brewing stouts and this was my first stab at a coffee stout. I was unsure of how much coffee I should add in the secondary, so I referred to my local coffee shop and quartered what they used in their cold brew, as I figured that may get me the right amount of...