johnny5000
Active Member
Everyone seems to have a different opinion on when/how to add the coffee to the stout, but I've decided to go with a cold extraction according to the following steps:
1. Coarsely grind 1/2 lb of coffee beans.
2. Put grounds and 24 oz. water into a sanitized container.
3. Allow it to sit for 24 hours.
4. Run the mixture through a coffee filter or fine strainer.
and then it gave step 5:
5. Add the filtered coffee liquid to secondary.
Since coffee doesn't really have much in the way of fermentables, and I'll only be adding liquid, can I just add the coffee immediately before bottling and completely skip a secondary? I'm not really seeing a reason for it, unless I'm missing something.
1. Coarsely grind 1/2 lb of coffee beans.
2. Put grounds and 24 oz. water into a sanitized container.
3. Allow it to sit for 24 hours.
4. Run the mixture through a coffee filter or fine strainer.
and then it gave step 5:
5. Add the filtered coffee liquid to secondary.
Since coffee doesn't really have much in the way of fermentables, and I'll only be adding liquid, can I just add the coffee immediately before bottling and completely skip a secondary? I'm not really seeing a reason for it, unless I'm missing something.