Hello brewers, I've just made up this Imperial Stout recipe. Whether, I'll pitch it on a massive yeast cake I'll have waiting, or not, I don't yet know, I'm going to add coffee as a kind of dry hop / cold steep in the Primary for about about 12 hours (to avoid vegetal off flavour, in theory). The coffee will be ground mocha in a hop bag. The bag should keep the grounds in. I've read that this is a good way to get the coffee taste without uncontrolled and unpleasant bitterness. What do you think? Do you have any methods you use that have worked. Here's the recipe: https://www.brewersfriend.com/homebrew/recipe/view/634098/old-bean-imperial-stout Any and all advice on the recipe in general welcome as always. Thanks all.