Fermenting a Java Stout

[brewsers]

Ok so this is my first attempt at a Java stout so naturally I have a few questions. I am going to add the coffee into the fermenter when I move it into the secondary fermenter so do I need the beer to be at 60 degrees so that its the same temperature as the rest? Also will the caffeine from the coffee inhibit the fermentation? Can someone explain any of this? Thanks!

 

[michael.berta]

I've had very good success "dry hoping" with a course grind Italian roast per fermentation during cold condition.... A few ounces per 5 gallon batch with really only an hour or two long soak is all you need...