Brewing Coffee Stouts

Discussion in 'Homebrewing' started by MikeSchieve, Mar 30, 2016.

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  1. MikeSchieve

    MikeSchieve Initiate (0) Oct 24, 2014 Illinois
    Trader

    I am brewing a coffee stout this weekend, and my plan is to use cracked beans in primary then add cold pressed coffee prior to kegging.

    Should the cracked beans sit at the bottom, or be suspended?

    What other methods have you used for creating coffee stouts?
     
    #1 MikeSchieve, Mar 30, 2016
  2. jlordi12

    jlordi12 Pooh-Bah (1,856) Jun 8, 2011 Massachusetts
    Pooh-Bah

    #2 jlordi12, Mar 30, 2016
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  3. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    #3 jbakajust1, Mar 30, 2016
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  4. MikeSchieve

    MikeSchieve Initiate (0) Oct 24, 2014 Illinois
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    Thanks!
     
    #4 MikeSchieve, Mar 30, 2016
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  5. jnrjr79

    jnrjr79 Initiate (0) Feb 23, 2009 Illinois

    The other threads should cover you well.

    Why cracked beans in the primary AND cold press coffee later? I'd be particularly leery of cracked beans in the "primary" if that means during active fermentation. I'd hate to over-coffee the beer if it turns out you need to leave the fermenting beer in the primary to finish fermenting longer than you'd want it exposed to the beans.
     
    #5 jnrjr79, Mar 31, 2016
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  6. MikeSchieve

    MikeSchieve Initiate (0) Oct 24, 2014 Illinois
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    My thinking is that cracked beans in primary will help with the aroma, and the coffee later will aid in flavor.
     
    #6 MikeSchieve, Mar 31, 2016
  7. jnrjr79

    jnrjr79 Initiate (0) Feb 23, 2009 Illinois


    Interesting. Any reason you think it'd have that outcome? And any reason why cold press coffee at the end wouldn't give you more aroma, just due to adding it that much closer to bottling/kegging?
     
    #7 jnrjr79, Mar 31, 2016
  8. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    #8 psnydez86, Mar 31, 2016
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