I am making a Breakfast Stout clone from Founders and it calls for coffee in the boil and at bottling. I cold steeped about 4 oz's for 3 days. I didn't think about tasting it before dropping it into my boil, maybe next time. I also have to add more coffee when I bottle. I will also be cold steeping these. Any thoughts on possible infection or is there enough alcohol to thwart that potential problem? Any success or failures you have encountered?
I brewed the Breakfast Stout recipe from BYO awhile back and I steeped the prescribed amount of coffee (2oz?) in a hop bag in the kettle after flame out for about 4 minutes, just like I would if making coffee in a coffee press. There is additional coffee called for to be steeped post fermentation. I did this as well, and the overall coffee character was prominent, but pleasant. I did not have infection issues. This is also the reason I encourage people to not be afraid of steeping a portion of the coffee in the hot wort post boil. Done right, it won't be a harsh, acidic mess.
As an aside, does anyone else think coffee beers sometimes taste more like green bell peppers than coffee?