Looking for some thoughts on a couple questions in regard to doing a coffee stout/porter.
1.) I have three yeasts that I could use - all Wyeast - which would you recommend? Scottish Ale, 1469(Yorkshire), or 1968(ESB).
2.) In regard to the coffee - I was thinking about using flavored Hazelnut coffee beans. Is there any reason to avoid using flavored beans? Should I stick only with roasted beans that are not flavored?