Quote:
Originally Posted by robertmcclure
i didn't know that about coffee stouts...does it matter what type of coffee you put in at the end of the boil?
i'm not 'advanced' enough for that i think haha!
my most experimental beer was a holiday ale (orange peel, vanilla and cinnamon, and maybe something else ... can't remember)
i may try a vanilla porter this fall too!
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Use coffee that you like. There is no wrong coffee variety. Fresh whole beans are the best. Do a course grind, pour into a muslim bag and steep at flame out for 2 minutes.
The best way is to brew the coffee cold overnight and add that to secondary. Cold brewing helps avoid the astringency.