- Jun 12, 2008
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I have a chocolate stout that has finished fermenting. I now plan to add cold brew coffee and lactose to it when I keg the beer. The plan is to make a gallon of cold brew coffee and then take that and reduce it to less than a quart in a sauce pan and then dissolve the lactose in that. Has anyone tried something like this? I know hot brew coffee can extract tannins from the beans so cold brew coffee as an addition seems to be a better choice from what I have read. Just want to make sure that concentrating the coffee will pose no problems.