Coffee Stout Fermentation Help

[Kobainisalive]

Last night I brewed a 1.090 imperial stout with 3oz of grounmd coffee at flame out. I had quite a bit of coffee come through in the transfer to the fermenter. Is this going to cause a lot of problems? Took a look at it this morning and I have a layer of black sludge of top of the beer and zero fermentation activity. Any help would be appreciated.

Almost forgot to mention, I pitched a 2L starter of 002.

 

[BeerEagle]

There's oil in coffee beans and that floats on water. I've seen a lot of people recommend a cold infusion of ground beans and then add the liquor at some stage.

It's been covered quite often on HBT. Have a quick search.

 

[strat_thru_marshall]

Give it some more time, no panicking until at least 72 hours out from pitching.

Should be just fine, the coffee layer on top might be preventing foam from forming, but its certainly not killing your yeast or stopping them from getting the job done.

 

[jacobmarley]

Yes, don't throw it out. Maybe you could keep an eye on it to see what it looks like. If anything bottom siphon it, so you don't get the oily coffee on the top. After that ,you could do one of two things; you could cold press the coffee to add to it, or you can rack it on top of coffee beans. If you have anymore questions regarding cold pressing the coffee, just message me. I work in the coffee, beer, chocolate, cheese industry. So coffee and beer are my passions.