tlael wrote:Oh, for the coffee... I'd cold press 8oz of quality coffee in 10-12 oz of water and add that after primary fermentation has completed.
That sounds like a bit much to me. I have found 1/4 lb in a quart of water, cold toddy, added at packaging to be about right for a 5 gallon batch.
To elaborate: A day or two before you plan to bottle, coarsely grind 1/4 lb of your favorite locally roasted coffee (Schlafly and I both like Kaldi), add to a large jar/flask with a quart of water. Stick this in the fridge; every time you walk past the fridge, open it up and give the coffee a good shake. On packaging day, pour it through a filter. Assuming you are bottling: Rack from your primary fermenter (you didn't do that secondary voodoo, did you? If so, you must mix the coffee with holy water, but I digress...
) into the bottling bucket. Add about half of the filtered coffee. Stir well (but do not aerate) with a sanitized
spoon; taste (I like a sanitized wine thief for pulling out a tasting sample). If you want more coffee flavor, add some more coffee, stir, taste. Then, remember to add your priming sugar, stir well (but do not aerate), and bottle as normal.
I agree with everything else Tim said (especially the part about light extract and multiple opinions