I wanted to make a session-strength stout for the winter. Being a coffee fan I decided to introduce coffee in 2 ways. First I added 3 ounces of whole beans directly to the fermenter after fermentation for 4 days. Then I cold-brewed coffee for 24 hours and added it to the keg before racking the beer on top.
Having experimented with dry hopping sour and wild beer this past summer (as well as actually dry hopping a batch), I thought it would be a great idea to document some findings based on our experiments. The results were surprising to me as some of my favorite hops didn’t work as well as I expected.