Hey brewing brethren. I am designing a chocolate coffee oatmeal stout. I think the recipe is pretty good, but I am wondering whether it is advisable (or if there are reasons why I shouldn't) dry hop 250g of coffee beans for 12 hrs prior to packaging. I know I asked about adding coffee to a stout about two years ago, but this option didn't turn up. And I have a bag of coffee beans I bought by mistake that would be perfect. Should I blanch them in boiling water first to sterilise do you think? They were pre-packaged, not the self service type beans. Any ideas, opinions or pearls of brewing wisdom?