Dry-beaning coffee for 2 weeks?.Is this too long?

[MPBeer]

Hi. I'm brewing a coffee, chocolate, cinnamon imperial stout and will put them in my secondary fermenter tomorrow. I'm going to put them with the starting of second fermentation, but I'm not sure if I'm able to put coffee at the same time. Saw lots of people putting there coffee right before bottling, like 1~2 days before. If so, how do I put the coffee at the fermenter? Can I just open the top and put the coffee in? Or should I siphon it again to another fermenter? Also, would 2 weeks of dry beaning coffee ok for my beer? I'm brewing at a homebrew shop, which is a bit far away from my home and I just wanna go simple. Thanks.

 

[NTexBrewer]

This will not answer your question but I recently had the chance to judge the category that included coffee beers. The beers that stated they had cold steeped coffee by far had the best aroma and flavor.

https://www.homebrewersassociation.org/how-to-brew/cold-brew-coffee-adding-coffee-beer/

 

[timpritchard23]

I just recently did a 10% coffee vanilla stout with 4 oz of dry bean for about 24 hours in a 5 gallon batch. Coffee was really intense right away so I pulled it. I had it in a keg dry hop cylinder so it was easy to get out and then I did the vanilla beans in the keg. 2. 5 weeks later coffee is still forward but has mellowed nicely. Don't know if it would get out of control being in longer but I wouldn't plan on it. Beans can be thrown right in in the fermenter if you have a way of keeping them out when transferring. I would do you other adjuncts first, aging to taste, then add coffee and taste it frequently until it's where you want and package it.

 

[mr_stout]

Cold brewed coffee does taste pretty good. I recommend putting cold brewed coffee at any time in the primary or secondary. The amount of coffee might matter more than the time that you put it in.

 

[brandonlovesbeer]

2 weeks is Way too long.

What many breweries do, including the one I worked at, would dry-coffee for no more than 48 hours.

The best way to do it on the home brew scale is to transfer 1/2 the volume of beer on top of bagged coffee grounds.
Let it sit for 48 hours. Then transfer that back to the the main volume.

Bottle when ready.

Note:
If you add the coffee grounds (or cold brew coffee liquid) during primary, it will ferment out much of the fresh qualities of the coffee.

Add 1/2 into a secondary after fermentation completes

 

[Jtk78]

When I made my coffee stout, I made cold brew in a French press and added it to my bottling bucket, then racked the beer on top and packaged. It came out great

 

[C-Rider]

Cold brewed coffee does taste pretty good. I recommend putting cold brewed coffee at any time in the primary or secondary. The amount of coffee might matter more than the time that you put it in.

I add my cold brewed coffee to the bottling bucket at the rate of 8 oz for a 2 gal batch using 10% Kona Chocolate Macadamia Coffee.