Based on other threads, it seems cold toddy is the preferred method for making coffee beers. I have recently had some very nice coffee beers made by adding beans directly to the fermenter. We'd like to try the latter, so my questions are:
1. How long do you leave the beer on the beans (fermenter method)?
2. What roast level do you prefer on your beans (either method)?
3. How many pounds per barrel do you use (either method)?
Thanks,
Matt
1. How long do you leave the beer on the beans (fermenter method)?
2. What roast level do you prefer on your beans (either method)?
3. How many pounds per barrel do you use (either method)?
Thanks,
Matt
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