Cold brew coffee addition

Yea just gently pour it in and reseal the keg

 

Just be careful that if it's already carbonated, the coffee may cause it to foam like mad.

 

I'm thinking about trying the same thing.
would you suggest making the addition prior to carbonation then?

thanks

 

I didn't read the initial question carefully enough, sorry for missing the point of this thread

 

I would. I've always just added to the bottling bucket before racking your beer onto it and stir gently to mix in. Same would go for a keg. Pour in before racking, hook up to the gas and shake the keg to force carb. If you are kegging, dry beaning could be another option!

 

I used to either buy or make cold brew to add to my coffee stouts. For my most recent batch, I "dry beaned" with whole beans in a hop bag for a day or two. The beer came out so tasting so good that I will never go back to cold brew.

 

ditto @anteater whole bean's the way to go. cold brew watered down my stouts.

 

Yes.

 

Any beers I added cold brewed coffee for, I factored in the coffee as a dilution with a SG of 1.000 and adjusted my mash temperature accordingly to finish higher. That way, after the coffee addition, I was where I wanted to be.

 

Smart! After busting my ass for a 1.132 OG, I wasn't willing to stand for any level of dilution haha. I know a lot of people make great beer with cold brew, there is just something much more attractive about dry beaning to me.

 

I'm also firmly in the dry beaning camp. Provides a much more robust coffee flavor IMO.

It seems like an unnecessary step to put beans in water and add the water vs. add the beans directly.

 

How many ounces of whole beans do you typically use per 5 gallons of beer? I prefer a big and bold coffee flavor when it comes to my stouts but have not used whole beans yet.

 

I've only ever done cold brewed additions. I have a friend that has done both. Now that I keg, I think I would add the beans in a sack to flat beer in the keg, pull the beans when appropriate, and then carbonate. I think it produces better flavor, and since I can taste and then pull the beans when I need to due to kegging, I still get the control I want. My problem before kegging was how to get the appropriate amount of coffee flavor.

 

Here is a recipe from @OldSock and here are the tasting notes. He used 1.75 ounces in a 5.75 gallon batch and detected "lots of coffee" character in the beer.

 

I like a huge coffee presence in stouts so I've done up to 4 oz in 5 gallons of 8%+ beers with great results. Normally in a bag in the keg for 2 days, then pull and carbonate.

 

Thanks for the response and the links! I will definitely use this as a starting point and go from there. I do enjoy a large coffee presence in my stouts. The hardest part will be deciding on a blend of beans...but the fun part will be doing the tasting to figure it out! Cheers!