So I have an oatmeal stout in the fermenter and I wanted to put some Vietnamese Coffee in it to make it a Vietnamese Coffee Stout. I decided on this after brewing the beer so I haven't adjusted the recipe in any way. Not sure if it needs it I.E. foaming grains such as dextrine.
What are people's opinions on Coffee Stouts vs regular stouts?
I've tasted some that taste like old coffee filters and want to avoid that.
If you have made a coffee stout, did you adjust the grain bill for better head retention?
Do you recommend pouring cold brew in the beer or dry beaning in secondary/primary?
On the fence about it as I would really be doing it for cultural relevance at a party but don't want to risk sacrificing flavor for novelty.
What are people's opinions on Coffee Stouts vs regular stouts?
I've tasted some that taste like old coffee filters and want to avoid that.
If you have made a coffee stout, did you adjust the grain bill for better head retention?
Do you recommend pouring cold brew in the beer or dry beaning in secondary/primary?
On the fence about it as I would really be doing it for cultural relevance at a party but don't want to risk sacrificing flavor for novelty.