Hey Guys, looking to add coffee to my stout, post-fermentation. For those who do this, do you prefer adding whole beans or a coarse grind? And how much? I'm looking for a very coffee forward beer. I know some use cold brew, but that's not what my heart is set on this go-round. Cacao nibs have already been added. Shooting for a finished product similar to Founder's Breakfast Stout (hopefully better!).