- Apr 24, 2016
- Reaction score
So first off, I want peoples opinions on using coffee in different stages of the brew. I plan to make a Jamaican me crazy flavor based stout. My thought is to mimic the flavors of Jamaican me crazy using caramel notes, a Kahlua type extract, and vanilla beans. I also wanted to use some of wicked joes Jamaican me crazy's coffee beans, but not sure if I should do it when making the mash, or in a dry hopping manner. I'm also curious if people have had luck with cold extraction of coffee beans and if so what method you used.