making a coffee stout and wondered if anyone has pulled out some of the beer to cold Brew the coffee with as opposed to using water? Last time i made a coffee stout I added a quart of cold Brew coffee to my keg then filled it up. It came out good but thought about pulling out a quart of the beer to use instead of the water this time.
Haven't done that but have put whole roasted beans (~4 oz.) into a large tea ball and dropped it into a corney keg.
Agreed with the above that you dry bean the beer. Cold steeping with beer would likely oxidize the beer that you'd end up dumping back into your main batch, no?
I dry beaned a stout a few months back with bourbon soaked beans directly in the primary fermenter. Left the beans for a week then kegged. Perfecto
For years, that was my preferred method for getting coffee into beer. Originally gleaned the idea from an interview I had with Otter Creek head brewer Mike Gerhardt for their Alta Gracia Coffee Vanilla porter which my ex-wife LOVED. I'd pull a grower worth while transferring into the keg, cold steep it for like 24 hrs then with a siphon with filter over it, siphon the growler into the keg. She also loved my cloned version of it…but I used it for like my Breakfast Stout clone and others. My brewing habits have more & more leaned towards the lazy side of things these days and I now dry bean. I do still feel like the above method produced better coffee beers though. OldSock may disagree with me on that one though...
