I use 2 methods for coffee beers. First, I put 3-5 oz. of coarsely cracked beans (in a bag) in the fermenter after the bulk of fermentation has finished. Then, when I bottle or keg, I add brewed coffee (or you could use your liquid espresso) to taste. I prefer that to adding it to the fermenter because you can get just the right amount without too much guessing.
Denny, are you saying you do both on the same beer?
Or, these are two separate methods you have used?
Yeah, I use both on the same beer. Different effects
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