Coffee beans in the secondary

[rickprice407]

My son in law and I are planning a Chocolate Stout and a Rye Stout and were contemplating adding coffee or expresso to the secondary. Being our first try at this, we have a few question to ask those who have tried and succeeded in this.

First - whole beans or ground? And how much for a 5 gal batch?

Second - How do you sanitize them? Do you boil them and add the water and beans to the secondary and then siphon the been in on top of it?

Third - any suggestions on whether dark roast coffee or expresso would be best? Suggestions on actual commercial coffees we can order would be helpful too.

Any help or experiences would be a big help here. May be brewing these in a week or less and then in the secondary 2 weeks later. That way we can have them around Christmas.

Thanks,

Rick near Atlanta

 

[brieuxster]

I would use fresh roasted coffee beans brewed into coffee and add it to taste after the boil.

 

[NebraskaBrewer]

Get the best espresso beans you can find from your local coffee roaster. I add 1/4 pound of coarse grind after 2 weeks of primary fermentation, leave on the grounds for another 2 weeks then cold crash. No need to worry about sanitizing as alcohol is present.

The quality of the ingredients you choose will make all the difference.

Cheers.

 

[C-Rider]

Grind you beens, the cold roast them. Cold Brew them. Ater that just use a base to "buitld" your own ferw.

 

[stubbornman]

Grind you beens, the cold roast them. Cold Brew them. Ater that just use a base to "buitld" your own ferw.

Wat?

 

[C-Rider]

Grind you beens, the cold roast them. Cold Brew them. Ater that just use a base to "buitld" your own ferw.

I agree, WAT? Don't know what happend last night w/my typing. No I was not drinking

Anyway what I was trying to say was grind the beans, cold brew them and then add to the bottling bucket to taste. Then bottle.