re: Homebrewing: In-Process Thread

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I have a dry stout that needs to go from fermenter into a keg. I was considering adding coffee either by making french press coffee (cold brewed) or else by "dry hopping" with crushed coffee beans in the keg. Does anyone have experience with this and have some tips/recommendations?

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I've done a handful of coffee beers over the past year. I've done the cold brewed method where I added it directly to the keg before racking. It works well.

For my latest batch, I added 7 ounces of beans in a giant tea ball to the fermentor for 3 days. The coffee flavor and aroma borders on overpowering right now. I know it should mellow out, so I'm OK with it. I just kegged it Monday night, and it had finally carbonated last night to drink. I like it, but it should be better with a couple weeks on it.

I'd be wary of adding beans directly to the keg, since it may take a while to mellow if you add too much.