I added coarse ground coffee at flameout (2.5oz). When transferring the cooled wort to the fermenter the filter inside the funnel moved and the ground coffee went into the fermenter.
I am using San Diego Super yeast so it took off in a few hours, OG was 1.075.
How long can the coffee be in the wort/primary until it gives off bad flavor/bitterness? I have read 3 days but am not sure if fermentation would be completed by then.
Thanks.
I think you’ll be fine. When I brew my breakfast stout, I go 2 oz at flameout. Most of that gets filtered out. But I also add 2 oz after primary fermentation is complete for a week or two.
On a side note… How is that San Diego super yeast?
Thanks, I was worried.
As for the San Diego, it’s my first time using it but I have never had yeast start so quickly before. I collected 5 gallons of wort, placed in a 7.5gal fermenter expecting krausen and the airlock started to bubble after a few (3-4) hours.