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.
For some time I have contemplated using some sort of cooling mechanism to give me prefect fermentation temperatures while I ferment my beer. Last summer I painstakingly used my chest freezer kegerator. It was a horrible process. It involved removing one (or two) kegs, cranking up the temperature and lifting and setting the heavy bucket with 5 gallons of wort into the chest freezer.
There are several different methods in which coffee can be added to a beer. I’ve had great success with two different methods: adding cold pressed coffee at bottling/kegging and dry-hopping with whole coffee beans. It’s important to remember that not just any coffee bean will work with your beer. Trying the base beer to get an idea of what flavors and aromas it has, greatly helps in trying to find a coffee that will either complement it or add enough contrast without being lopsided. I am only going to touch on the methods I have tried. You could also try adding coffee during the boil or during the mash, among many other methods.
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.