I’ve never had a problem with oxidation. Maybe it has something to do with the antioxidants found in coffee.
Another vote for whole beans in the secondary. I haven’t tried other methods as I’ve really liked how my beers have come out using this one.
I cold steep in a big mason jar. Two hopsacks, water to cover for 24 hours. 3 oz for noticable flavor, 4 if I want the beer to be “coffee forward”. Kona is a great coffee for this method.
I might need to try hop sacks next times. Thanks for the idea.
I just bought some Kona medium roast. I plan to add 4oz fresh ground to the keg prior to kegging and let it steep at cellar temp for 7 days. I like the whole bean idea too.
Thanks for all of the ideas and suggestions. Keep the suggestions/discussion coming! 
For a 5-gallon batch of my coffee stout, I brew 5 cups of coffee just like I brew every morning (which is pretty strong by most peoples’ standards) and let it cool to room temp. Then pour it into the secondary and rack the stout into it. I easily brew this recipe more often than any other recipe in my aresnal, and it has been perfect every time.
I am making a Breakfast Stout clone from Founders and it calls for coffee in the boil and at bottling. I cold steeped about 4 oz’s for 3 days. I didn’t think about tasting it before dropping it into my boil, maybe next time. I also have to add more coffee when I bottle. I will also be cold steeping these. Any thoughts on possible infection or is there enough alcohol to thwart that potential problem? Any success or failures you have encountered?
Thanks,
Kyle
I have never experienced an infection from post fermentation coffee additions. I sanitize all the equipment I can and add it right in.
+1. Same here. I add crushed beans to secondary (or keg) in a nylon bag and pull them when the flavor is where I want. Never had an infection.
I brewed the Breakfast Stout recipe from BYO awhile back and I steeped the prescribed amount of coffee (2oz?) in a hop bag in the kettle after flame out for about 4 minutes, just like I would if making coffee in a coffee press. There is additional coffee called for to be steeped post fermentation. I did this as well, and the overall coffee character was prominent, but pleasant. I did not have infection issues. This is also the reason I encourage people to not be afraid of steeping a portion of the coffee in the hot wort post boil. Done right, it won’t be a harsh, acidic mess.
As an aside, does anyone else think coffee beers sometimes taste more like green bell peppers than coffee?
I hope you’re not saying your coffee beer tastes like green bell peppers, because that would contradict your first statement that hot steeped coffee is fine.
I haven’t thought of green peppers from any coffee beer I’ve had.
When I worked at a coffee shop in college, we had a few varieties that had hints of bell pepper. I think it was the African and Indonesian beans. I would try a different bean.
I did not notice the bell pepper character in the beer I made, but I have noticed it in some others that I know were made with beans steeped in the beer post fermentation. My suspicion is that it is certain beans or roast levels, or just how my senses interpret it sometimes.
Hmm, that’s interesting.
Also, how do you chill? I would think that throwing beans in at flameout would be fine if you can cool quickly. Not so good if the wort will be hot for an extended time.
One of my favorite coffees to use is Sumatra, obviously from Indonesia. I’ve never picked up on the bell pepper thing. Maybe the differences in each roaster.
One of my clubmates, Sandy Cockerham, is a BJCP Master and owner of a local coffee shop. She also supplies the coffee to many of the Indy breweries and guides their practices. Cold beer steeping seems to be the direction she espouses.
In a recent brewery’s rendition of a coffee beer, there was definite bell/hot pepper notes. I seem to recall they used a Guatemalan bean. Of course Sandy roasted the beans, but I don’t remember how dark. I also recall a presentation she gave to our BJCP judge pool in which she worked with SunKing and their Cream Ale and infused some lightly roasted (Ethiopian?) coffee and the result was surprisingly refreshing and light.
I have picked up green bell pepper / vegetal notes in some coffee beers. I agree it could be the bean variety. It could also be from using cheap or stale coffee.
I added 4oz of fresh ground Kona coffee before racking into the keg. I allowed the fresh ground coffee to steep for 5 days in the kegged beer, and then pulled the muslin bag from the keg. There is a prominant yet moderately balanced level of fresh coffee aroma and flavor in the Oatmeal stout. The coffee seems to meld with the stout flavor as it ages. I want to try some cocoa nibs with the coffee next time around.
Fresh ground coffee cold steeped in the keg works well.
+1. Sure does.
Immersion chiller.