Is my beer still fermenting?

If you plan on adding the coffee into the fermenter pull a sample of the wort, say 8oz. Then add the steeped coffee in small measured amounts to the sample until you are satisfied with the taste. Then just calculate how much of the steeped coffee you have to add into the fermenter. Just my two cents.

The boozy taste will fade with time, just be patient. Unfortunately, bigger beers take months to develop as opposed to weeks.

 

If you want to shave time off the fermentation process add the cold brewed coffee extract to the bottling bucket at bottling time. 4 weeks is plenty of time for a primary fermentation, granted your final gravity reading is staying the same. No reason to use a secondary when using extracts.

Uses for secondary
1. To aid in clarification of the beer. (I'm assuming you are making a stout, doesn't need to be that clear, it's black.)
2. To age beers that actually need to be aged, wild ales, sours, or barrel aged beers. (Other than that let it age in a bottle/keg)
3. Adding flavor components like fruit, oak, vanilla beans, etc. that need time for the flavors to be steeped and infused into the beer. (Basically you are going to be doing this by cold brewing the coffee).
4. Dry hopping (This one is open for debate though. Some say add to primary as others say secondary is must. To each is own)

Congrats on the hobby and welcome to the club!

 

Yeast.

 

Yes ... it might could be ruined.

By vigorously stirring it with a 'big sanitized spoon' after peak fermentation ... pencil me in as 'drain pour.'

Not that spoon size matters.
Same would have happened with a small spoon ... or so they say.

 

Those are bad instructions, because stirring will introduce oxygen after the point where the yeast stopped needing it, so it can oxidize your beer. Taste it and see if it tastes bad. If it's drinkable, carry on, but understand that the beer's useful shelf life may be shorter, because oxidation is a progressive process.