by karst » Mon Nov 05, 2007 11:41 am
Prefer cold toddy added at bottling.
Ratio of 1 gal filtered coffee toddy to 13 gal beer. One pound of finely ground double crack roasted beans (prefer S. American Kaldi coffee high in quinic acid) Shake the shit* out of the cold toddy as often as possible over 36 hrs or the weekend before you keg/bottle.
*This from Stephen and Greg of Schlaffly and Kaldi when they were considering marketing a homebrewer's kit for coffee stout.
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