Coffee Porter input

[nelstrodomus]

I plan on adding coffee to a few gallons of my porter and was wondering what kind of luck people have had with their various methods.

This is a strong flavored porter, and I just want the coffee flavor to just shine through in nose and taste. I'm so far learning towards cold brewing it.

Also, let me know what kind of luck people have had with powdered chocolate as well.

Thanks

[corkybstewart]

I brewed an unremarkable porter a few years ago and decided coffee would fix it. I roasted 1/3 pound of Colombian decaf, did a medium/coarse grind and steeped it at 170F. I let it cool on the counter for a couple of hours until all the grounds had settled out. I poured the liquid directly into the keg and it was exactly what the porter needed.

[Beer Martin]

I wonder how "dry-hopping" with a single coffee bean in the bottle would do.

I did a chocolate coffee stout a few years ago. At flame out I added a hot fresh pot of coffee brewed with espresso beans. I also added the chocolate powder at flame out (I can't recall how much).

The notes kept back then were on paper and lost/ruined/destroyed while drinking and looking at them, or during my several moves. I recall it being pretty good, but that's about all.
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FORD XK FALCON SPECIFICATIONS (http://www.ford-wiki.com/wiki/Ford_XK_Falcon)

[nelstrodomus]

Sounds like I can just add it in during bottling then and skip the secondary step - works for me thanks guys.

We plan on adding it into the second carboy that took an additional pitching of yeast to take off - but I imagine we will add it to the carboy that tastes least good...