- Brew the coffee as normal (either with a french press or a drip maker) and cool it down (add to primary or before bottling?)
- Cold toddy and add after fermentation
- Add freshly ground beans directly (after primary, before transferring?)
JE wrote:The better the pot, the less headaches I have!
I wasn't intending on starting an argument with this post.
beergoggles wrote:Could someone breakdown the cold toddy process for me with volumes/measurements which are generally accepted amounts for 5g of a stout?
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