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Old 06-03-2013, 01:31 AM   #81
PackerfaninSanDiego
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just picked up a 4 pak of Maui Coconut Porter....and needed to revisit this thread. My coconut porter turned out so-so, very low on carbonation, everyone loved the taste. I thought the coconut was a bit weak, will up the amount next time and not soak it in bourban.

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Old 06-03-2013, 12:55 PM   #82
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My first batch took a *long* time to carb up, but it was also pretty cold in my apartment during April. It was fine after a few extra weeks. I'm hoping the batch I just bottled for my wedding will finish faster if I keep it around 70-5º F.

I agree that the coconut fades quickly in this recipe. While you could up the content, that might unbalance things in other ways. I'd recommend you just treat it like a dry-hopped beer and plan to finish it within 4-8 weeks after bottling. I listed my own (admittedly rough) estimates for how best to time that in an earlier post.

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Old 03-14-2014, 12:52 AM   #83
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What fermentation temperature would you recommend?

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Old 03-14-2014, 06:33 PM   #84
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I try to ferment most ales around the yeast's lower limit, usually about 63-65º F.

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#7.1. Coconut Porter (wedding version; cellared)
#8. Pumpkin Spiced Porter (one left)
#9. Munich Helles (drinking well)
#10. Café au Lait Stout (bottled)

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Old 03-19-2014, 02:39 AM   #85
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Are you guys just throwing the coconut in the fermenter (or bag) without sanitizing it? I do that with my dry hops, but have gotten an infection with chocolate. Just wondering if it is normal procedure to just toss it in like dry hops or if it should be sanitized in some way.
Thanks!

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Old 03-19-2014, 09:53 PM   #86
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Quote:
Originally Posted by D_Nyholm View Post
Are you guys just throwing the coconut in the fermenter (or bag) without sanitizing it? I do that with my dry hops, but have gotten an infection with chocolate. Just wondering if it is normal procedure to just toss it in like dry hops or if it should be sanitized in some way.
Thanks!
I have done both with great results
you can always boil the hop bag if you are woried
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