Coffee varieties and their effects on beer?

I was always hesitant to do so for risk of infection so that is good to know. Also I have never seen PH high enough or low enough in any of my beers to prohibit bugs, and to my understanding once the sach drops out and is done fermenting it still is not hard to have an infection. I add Brett and Lacto post to finish eating what is left but those are most certainly much lower ABV beers than most that would have coffee added. Thanks for the advice I guess I never really put all that much thought into it!

Cheers!

 

Think of the cell count when you sour on purpose, and imagine if you used a decent amount of hops as well.

 

Long Trail Coffee Stout was pretty good but i dont know what kind of coffee they used. I dont think its still being made, the beer that is.

 

Big Bad Baptist ranges from being harsh and tough to drink to pretty good depending on the type of coffee they're using. Epic apparently changes it up with each batch.

 

I seem to recall reading an article in a homebrewing magazine where people made the same base beer, but with different coffees added. At the blind taste test, I think the bargain grocery store brand won, and the differences were minimal at best.

I could be wrong, but this is what I recall. In any case, I brew with what tastes good to me.

 

Agreed. Never had any issues using cold-brewed coffee. I've added at bottling/kegging and tossed coarsely ground beans directly into the secondary.

 

I've had excellent results just steeping coffee beans in secondary for my stouts and coffee ipa homebrew.