Bringing back the coffee conversation
Posted: Mon Feb 22, 2016 10:21 pm
I read and took to heart the previous coffee in beer thread that a lot of you took the time to post on, but after tonight's show, I thought I'd be a little more specific. I'm having a competition soon with my brother with a coffee stout where we brew the same stout recipe and add coffee at different times. It was the consensus that he adding whole beans to the boil at flame out would be his undoing. I, on the other hand, plan on a cold steep to be added at kegging, but worry about diluting my beer. Then, someone mentioned a vodka tincture. Let's do this. Please explain, because I'm down.