Boy it seems the questions never end. Everyday I have more. So I am glad you all are here!
Tomorrow I am going to do two things I haven't done before. Add cold-extracted coffee to my milk stout, and bottle a Baltic Porter.
For adding coffee: The primary fermentation is done including a diacetyl rest. I intend to put the coffee in the keg, and then transfer from the carboy onto the coffee. Should I put it in the house at 70* so the yeast can handle the oxygen introduced via the coffee, or go straight to cold conditioning at ~34*? OR, should I just go straight to cold conditioning, and wait til I'm ready to bottle it and add the coffee and priming sugar at the same time? OR, add the coffee and priming sugar tomorrow, bring the bottles inside to 70*, then after a couple of weeks cold condition then in the bottle?
On bottling the Baltic Porter (fermented with lager yeast): I have never bottled, I have only kegged. This beer has been lagering at ~34* for 6+ weeks in the keg. Do I need to add yeast with the priming sugar? If so, how much and what kind?