Author Topic: Coffee  (Read 533 times)

Offline Nagel Family Brewing

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Coffee
« on: June 07, 2010, 10:21:22 AM »
As anyone ever had any luck adding groud coffee at flameout during whirlpool/chilling?

Offline denny

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Re: Coffee
« Reply #1 on: June 07, 2010, 10:26:06 AM »
I prefer one of 2 other ways....either dry bean in secondary or add coffee at bottling/kegging.
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Offline bonjour

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Re: Coffee
« Reply #2 on: June 07, 2010, 10:29:57 AM »
Someone went thru a lot of trouble figuring how to best extract the flavor of the bean.  IMHO the best is to rely on that technical knowledge so I use a coffee pot to extract the coffee and add the coffee to my beer when I use coffee.

Lots of brewers have success adding coffee at a variety of points in the brewing process. 

It is really your choice.

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Offline dbeechum

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Re: Coffee
« Reply #3 on: June 07, 2010, 10:53:14 AM »
I prefer to cold steep a very thick slurry of coffee overnight to extract the good stuff without the bad.
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Offline mikeypedersen

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Re: Coffee
« Reply #4 on: June 07, 2010, 11:30:12 AM »
I prefer to cold steep a very thick slurry of coffee overnight to extract the good stuff without the bad.
+1.  I have always followed Randy Mosher's "Cold Exraction" advice in Radical Brewing with very good results!