No, I was referring to the aniseed when I mentioned licorice. The Rye sounds good tho. I'm a huge fan of rye bread with aniseed, but just not sure I want the aniseed in my beer. Go figger. I'm your typical kraut, I love a lotta different kinds of bread. My maternal grandmother could bake some of the most mouthwatering goodies EVER.Just so I don't get you off track you won't get licorice from the Rye.
I try some weird things sometimes in my brewing always wanted to brew an aniseed/licorice flavoured stout or porter I tried one years ago at a craft beer thing and thought it worked not had a crack at it yet though.
You know of Sasparilla something along the lines of that would go good I rekon...
Well the extraction is quicker with ground but with whole beans it's slower so you can use them like a dry hop and steep them day one or three untill you taste the flavour is right.
I've only used extracted coffee in my brewing not whole beans.
Have a listen to this brulosophy podcast on the subject of Coffee and brewing if you want to know more
https://open.spotify.com/episode/0d...1yQPSGRovdaHvuog&utm_source=native-share-menu
Logic tells me that we grind up the grist for better utilization/efficiency, so it only makes sense to grind up the coffee beans too, for that matter, anything as hard as a coffee bean or anything that's dried/desiccated. One would think it would take a lot less ground coffee than it does whole beans. I'll definitely bookmark and give the podcast a listen, though.
