HOMEBREW WHEN TO ADD THE COFFEE N the smoothest flavor and optimumow it’s time to decide when to addthe coffee to your homebrew. For aroma, the later the better. To avoid racking to a secondary, you can simply add the coffee to the fermenter when initial fermentation has slowed down. This is usually after four to five days, similar to dry hopping. If you still transfer your beer to a secondary fermenter, you can add freshly ground or brewed coffee to that vessel and rack your beer on top of it. If you’re confident of the amount you want to use, simply add it at packaging time. Pour your extracted or brewed coffee directly into the keg or bottling bucket, and proceed as usual. Caffeine makes you smarter and so does beer. If you’ve ever made a dry hopped beer, well, you can “dry bean” using the same method. To do this, place coarsely cracked beans in a weighted and sanitized hopsack. Add it to your fermenter or keg and suspend it with dental floss. That way, you can remove the sack when the desired coffee character has been reached. You can make any homebrew a coffee beer without committing an entire batch by adding whole beans directly to the beer at bottling time. I like this method to experiment with beer style and coffee combinations. Just be sure to soak the beans in a neutral spirit to avoid contaminating your beer. How Much To Add TIPS: The amount of caffeine that coffee adds to beer is fairly small, so it isn’t necessary to worry about the java jitters. If you’re not sure, start with a halfpound in five gallons and adjust from there. • Split a batch, and add two different types of coffee. • Dose a glass of the base beer with a measured amount of coffee to determine amount. 38:
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