Coffee Stout Question..,

[Atlmustang]

Thanks! Ill go ahead and snatch it out tonight then.

Ok....got it out if there! Wow does that take it to a different level! Man it tastes just like I envisioned. Chocolatey, subtle not overbearing coffee in the taste but you can definitely get the coffee aroma.

Thanks a ton daygobrewer. Im not an expert on the coffee additions but your method worked like a charm. Easy straight forward. No different than dry hopping with a hop bag except pulling that bag out a little quicker.

I got a pic that ill post of it tomorrow. Cant wait to keg Saturday for final conditioning. Itll age just fine in that keg.

 

[Atlmustang]

She will drink fellas, she will drink. Couldn't help myself but pour a glass after carbing up at 20 psi for 2 days. Great head retention, the coffee beans did not kill the head retention with fats and oils. See the lace on the glass. I poured the glass below hard because I wanted to get a good look at the color of the head and the mouthfeel (this sounds dirty) and I really wanted a nice beerstache (achieved). It's obviously going to get better as it's only been 17 days since brew day, but it's a great beer as it stands right now. Really happy with it. My wife said it's one of the best stouts she has tried so I'll take it!

 

[joety]

I saw another recipe on here where the grounds are added near the end of the boil. He claimed no issues with head retention. Has anyone tried this and had a bad experience or are we just avoiding the easiest solution because of general conceptions which may not bear themselves out in the real home brewing environment...much like HSA.

 

[orionol73]

I just brewed up the Northern Brewer coffee stout kit where the course crushed beans were added at flameout. From samples taken so far it is not overly bitter or astringent from the coffee. I will be bottling this weekend so not sure on how the final product will be but the uncarbonated, young samples were promising

 

[Atlmustang]

Good luck Orionol! I still have a little over half my keg left and it's just getting better. Will definitely brew again. Again, I added 4 oz. ground coffee beans (coarse grind), to a sanitized hop bag and threw it the bucket after primary fermentation for 2 days. pulled it out waited 2 more days and kegged it. Hasn't lost coffee taste in the least one month later.

 

[TravelingLight]

I'm brewing my first stout this weekend. After primary I'm splitting the batch and doing half on coffee and half on coffee/bourbon. I am planning on using whole beans. Someone suggested to me when I add the coffee beans to do it cold, like put my carboy in my cold crash fridge. Any benefits to this? Any disadvantages? Thanks.

Atlmustang: that stout looks fantastic. Well done.

 

[MagicMatt]

When I dry-bean my stouts, I do it at room temp. The reason is because the beer will pick up more flavor quicker with warmer temps, and I want to minimize the contact time between the beans and beer (to thwart fat/oils from leaching out as much as possible).

Just like with dry-hopping, the warmer temps (room temp vs serving temp) helps pull out the aroma quicker.

For me, it's 3oz of whole espresso beans in the beer for 24-30 hours at room temp, then pull them out. Super coffee flavor.

 

[Bayer-Z28]

I didn't read the whole thread. Didn't notice it was 4 pages till I responded. Good to know about not brewing with the wart. I didn't even think of that and I'm a coffee snob. lol. Yeah you don't want to boil coffee. Cold brew soaking the beans sounds like a good idea. 😎

 

[TravelingLight]

When I dry-bean my stouts, I do it at room temp. The reason is because the beer will pick up more flavor quicker with warmer temps, and I want to minimize the contact time between the beans and beer (to thwart fat/oils from leaching out as much as possible).

Just like with dry-hopping, the warmer temps (room temp vs serving temp) helps pull out the aroma quicker.

For me, it's 3oz of whole espresso beans in the beer for 24-30 hours at room temp, then pull them out. Super coffee flavor.

Excellent, thanks for the heads up. So I assume you put your beans in a bag or something to remove them easier?

 

[MagicMatt]

Yes I use a nylon hop sack and suspend it in my keg using floss through the lid.