Cold Brewed Coffee

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Cold Brewed Coffee

Postby weedchild » Mon Mar 02, 2009 1:22 pm

I am making a coffee stout and read somewhere that cold brewed is the way to go with the coffee. Do I have to sanitize the coffee? Should I bring it up to 180F for 5-10 minutes to kill any critters? Wouldn't this defeat the purpose of cold brewing? Am I missing something?
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Postby Suthrncomfrt1884 » Mon Mar 02, 2009 2:39 pm

I've never used actual coffee in a beer. If I was going to do this though, I would probably pour it in at the same temp as my beer. I assume you're using this in the fermenter?

I've always used fresh coffee beans and it's done the trick quite nicely.
Primary - Belgian Dubbel, Belgian IPA
Secondary - Cherry Lambic
Bottled - Bourbon Barrel Coffee Porter, Double Chocolate Raspberry Stout, Imperial Nut Brown, Apfelwein, American Amber Ale w/Homegrown Hops, Breakfast Stout
Kegged - Bass Clone, ESB
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Postby weedchild » Mon Mar 02, 2009 2:51 pm

In the secondary, actually.
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