[BrodyR]

I have a stout fermenting that I was thinking about adding some coffee too. I've tasted beers were lightly cracked coffee beans were allowed to steep in the secondary and enjoyed them. My question is, if I add the beans to my hop canister and leave them in the keg, dry hop style, will I get a negative effect after time? My kegs tend to kick after a month max.

[denny]

I don't think I'd leave them in more than 4-5 days.  You could try making a tincture or just brewing some coffee and adding it.  Yeah, I know, not quite the same.

[HoosierBrew]

I just leave the beans in keg until the flavor is where I want and pull the canister or bag. It's usually under a week, depending on how much I use and what variety.

[BrodyR]

The other question I had is how many oz per gallon do you guys typical use with this method?

[HoosierBrew]

The other question I had is how many oz per gallon do you guys typical use with this method?

No real set amount for me. Normally 1/2 lb to up near a lb. The thing is, with this method, the amount isn't as critical as if you added X amount of cold steeped coffee and then are stuck with that amount of flavor. I say coarsely crush/crack a 1/2 lb of good beans, add the canister, check after 3 days and then every day after until the flavor is where you want, and then pull. Easy peasy. Good luck !

EDIT - I like Sumatra, French Roast or Espresso best depending on what I'm after, but fresher is better.

[Stevie]

+1 to fresh beans. Try to score beans from a local roaster that are less than one week old. Darker the better in my opinion.

[Jimmy K]

I just leave the beans in keg until the flavor is where I want and pull the canister or bag. It's usually under a week, depending on how much I use and what variety.

My answer

[denny]

The other question I had is how many oz per gallon do you guys typical use with this method?

I use 4-5 oz. coarsely cracked for about 5 days.

[reverseapachemaster]

Leaving coffee beans in contact with the beer for too long can develop a weird soy sauce-like flavor. Think old coffee but days (or weeks) into its future. Not an appealing flavor for beer...or anything, really.

[homoeccentricus]

I recently started roasting my own beans, so a coffee porter is in the pipeline. The plan is to make very strong toddy (cold steeped coffee, gives a much cleaner taste), made from lightly roasted Kenyan beans (contains more sour components than many other coffees - best for toddy according to local coffee bar), and add at bottling. Did a small tasting experiment some time ago, and best ratio was 1 part coffee for 20 parts porter.

[mattybrass]

I've added whole beans to a beer before and there was a very present flavor after just 2 days so make sure you are checking it regularly.

[Black Sands Brewery & Supply]

+1 to fresh beans. Try to score beans from a local roaster that are less than one week old. Darker the better in my opinion.

+2 sample often til desired flavor is reached. 1/2 lb in 5 gal is a good base start but it depends on what beans you use. Coffee can infuse flavor fast so be on it.