As anyone ever had any luck adding groud coffee at flameout during whirlpool/chilling?
I prefer one of 2 other ways…either dry bean in secondary or add coffee at bottling/kegging.
Someone went thru a lot of trouble figuring how to best extract the flavor of the bean. IMHO the best is to rely on that technical knowledge so I use a coffee pot to extract the coffee and add the coffee to my beer when I use coffee.
Lots of brewers have success adding coffee at a variety of points in the brewing process.
It is really your choice.
Fred
I prefer to cold steep a very thick slurry of coffee overnight to extract the good stuff without the bad.
+1. I have always followed Randy Mosher’s “Cold Exraction” advice in Radical Brewing with very good results!