Adding coffee to an oatmeal stout kit

I like to "dry bean" in the keg (whole beans), and remove the beans when the flavor is right. I've also added them near the end of primary fermentation. Either way, it's good to have a way to either remove the beans or time everything so that the beer is ready to package when the coffee flavor is right.

 

+1 for dry beaning... though there are some very good commercial brews that go with cold brewed coffee late in the fermentation (or even add to taste at packaging time).

 

These guys are talking about adding the coffee beans to the fermenter. I like to use cold pressed coffee at bottling.

 

Seconded for using cold press at bottling. Use it as your carbonation charge and knock two steps out with one motion.
Put the cold press blend in your fridge a day, or so before you bottle. Add it before you rack your beer into the bottling bucket.
ps, use a medium roast, or lighter.

 

I use 1 cup of brewed coffee per gallon. At bottling time you’ll mix up your priming sugar in some hot water and put that in the bottling bucket. I would simply add 5 cups of brewed coffee to the bottling bucket at that time, and then as you rack (siphon) the beer into the bottling bucket, it’ll naturally get mixed in. FWIW

 

I've done the dry beaned method twice recently. First time 2 ounces of whole beans dropped into primary for two days got me the coffee character I was after. Second time I used 2 ounce for two days but didn't get the amount I wanted so did another 2 ounces for 2 more days (so four ounces total). That one is a little strong, so I probably would do less than that next time.

I think in the future I will dry bean two to three ounces for 48-36 hours, then make a cold brew concentrate to add at bottling if I feel it needs more coffee.

I also use freshly roasted beans from a local roaster (I pick them up the day they roast).

 

I don't know a lot about coffee, let alone how to look at beans and compare them. I've probably had more coffee beers than straight coffee in my life. But I will say my best coffee stouts have been made with dry beaned Jittery Joe's Wake-n-Bake blend. And my coffee drinking friends are more than happy to take the leftover beans (i.e. most of the can) off my hands.

 

I’ve always had really good success “dry beaning” in the keg prior to carbonating.

Use a rolling pin to coarsely crack 2 oz of local fresh roasted coffee in a ziplock bag. Add cracked beans to muslin bag. Steep cold in finish beer for 48 hrs or to taste. Make sure beer is not exposed to oxygen during this time.

 

Go to your local coffee shop or roaster (or a few!) and try their coffees, see which one has flavors you like the most/goes best with the profile you're looking for. Then buy the beans, the most recently roasted batch you can. Don't be afraid to ask the shop/roaster for their delivery/roasting schedule -- they're usually nice folks who are happy to oblige the obligate caffeineophile/brewer.

 

I have a local coffee roaster/coffee shop that I go to quite a bit so I'm familiar with their roasts. I picked the one I have enjoyed the most.

 

I also dry bean, but rough crack them. Like cover your beans with a sanitized paper towel and lightly crack them with a rolling pin. Then into the secondary for a week or more. I like strong flavors so checking every day or so is a very good idea.

Best beans??? I like expresso or bourbon beans, but it depends on how you like yer coffee. If I am passing a coffee roaster( super rare occasion), and the scent rolling out of the store is excellent, I'll buy whatever it is just because. I like coffee, good luck

 

Lol. I like cold pressed espresso roast myself.

 

Lol, at the marketing department for calling it espresso roast.