I recently had a friend bring up a very valid point to me:
When it comes to adding spices, fruit, etc... there seems to be about 45 different ways people on blogs and forums and books tell you.
Ex. I was researching on how to add coffee to my imperial stout recipe and I read about grinding it up, keeping it whole, adding it during the mash, adding it during the boil, adding it during primary, adding it during secondary, "hopbacking" it, frenchpressing it into an extract, letting it sit in highproof, making a cold brew out of it and the list goes on. 95% of the sources didn't explain why, how, or the flavor contributions especially when it comes to the acidity of coffee. I find this to be true in a lot of additions to beer, there seems to be a lot of gaps as to why certain methods are used over others when it comes to sanitizing and adding adjuncts, as well as their overall effects on flavor, aroma, and color.
Are there any reliable resources (preferably one spot, such as a book) that explain adjunct additions in depth? thank you