I recently brewed an Imperial Stout with some coffee additions. While I didn't boil the coffee for long (warm steeped 3oz beans and pitched grounds and two cups of brew at flameout), it did lend some unpleasant bitterness to the beer. Unlike hop bitterness, this isn't as pleasing to the tongue. The flavor isn't awful--the beer is still drinkable--but I'm wondering if I should expect it to fade with age. I just completed a 13 day primary, and ended up pretty close to FG. I kegged the beer, and have set it aside to age at 66 degrees (F) for up to a month.
Will the coffee bitterness fade during that time, or should I consign this beer to the "only bring it out after the guests have had a few" shelf?
A friend of mine said he had cold brewed coffee using a french press. This makes it less bitter and you still get a lot of the good coffee flavors [http://www.thenourishinggourmet.com/2012/05/how-to-cold-brew-coffee.html]. Still will have to adjust the overall amount you add though and keep the balance with the hops. His beer he made this way turned out pretty damn good.
seeing as it was added when the heat was still north of 180 you essential made coffee! But also extracted tannins from the coffee with the extreme heat. It will fade slightly over time but never leave. Don't feel bad i just forgot about a porter sitting on coffee and caco nibs for 2 month..... bitter and dirty tasting !!