Brewing With Coffee Grounds
Hello Fellow Brewers,
I am looking at brewing up an espresso stout which I have never done. I have read the style book and still come up with the guestion if I should add the grounds to the mash or to the kettle to steep for around 10 minutes or so.
Any thoughts or opinions on personal experiences would be helpful.
I've done a number of coffee beers and I actually prefer to add the coffee after fermentation. It works good in the kettle as well, but it's best to leave them in only for a while. I would put the coffee in hop bags and steep them after you finish the boil.