Coffee in an Oatmeal Stout

It seems to be a common enough thing that the risk is low. I'm thinking of dry-beaning a milk stout the 24 hours before bottling. I suppose the safer route would be to do it at FO. But I just like the phrase 'Dry-beaned'...

 

Go for 24 for 48 hours before bottling depending on how much you want to crack the beans. easiest would be to put more whole beans in and leave it longer. I would do whole beans for 48 hours.

 

Then that's what I'll do!

 

Just started drinking my coffee chocolate stout .... I soaked 1 oz cracked coffee beans in bourbon for 4 days then dumped into fermenter 24 hrs prior to kegging. Its an awesome beer.... the coffee flavor is not too much or too little