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Old 06-03-2013, 01:31 AM   #81
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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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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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Old 08-06-2014, 01:39 AM   #87
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This recipe looks fantastic... very excited to give it a try!

A couple questions:

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Originally Posted by PoconoParadiso View Post
2 lbs for 5 gallons (.5 to the mash, .5 to the boil, 1 in secondary) yields a very subtle coconut flavor.
When did you add to the boil?

And for those of you who have used vanilla beans, how did it turn out?

Thanks!
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Old 08-07-2014, 01:24 AM   #88
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This recipe looks fantastic... very excited to give it a try!

A couple questions:



When did you add to the boil?

And for those of you who have used vanilla beans, how did it turn out?

Thanks!
i add all mine in during secondary only and i get a good coconut flavor
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Old 08-07-2014, 03:04 PM   #89
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Just a quick follow up for mine, I used 1 lb of toasted coconut in my beer, not sure if I would toast it again. It has an overpowering smell of toasted coconut, and not necessarily in a good one (I used it in a pale ale so a porter may be different). Next time I use coconut I think i am going to skip the toasting part.

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Old 08-08-2014, 01:54 PM   #90
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Quote:
Originally Posted by D_Nyholm View Post
Just a quick follow up for mine, I used 1 lb of toasted coconut in my beer, not sure if I would toast it again. It has an overpowering smell of toasted coconut, and not necessarily in a good one (I used it in a pale ale so a porter may be different). Next time I use coconut I think i am going to skip the toasting part.

Toasting the fruit won't affect the flavor in that way. At a homebrew club fundraiser last year, I made a porter with toasted coconut and another member made one with fresh. The two tastes were entirely different--hers actually had more "coconut" flavor than mine did. If anything, I'd say that fresh coconut comes off more like the aroma that many sunscreens are going for, albeit in a good way, while the toasted coconut has a warm, roasted flavor from the caramelized sugars that makes it more like a chocolate-dipped macaroon. Both these flavors are good, it's just a question of what you want. Scaling back might be a better choice: I use 12 oz of toasted coconut and it comes out tasting fantastic.

I also wonder whether you might have used sweetened coconut instead of unsweetened? This could make for a big difference in flavor.
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#7.1. Coconut Porter (wedding version; cellared)
#10. Café au Lait Stout (last two cellared)
#11. Wheat Beer Four Ways (almost gone)
#6.3. IPA (overdue for transfer to secondary)

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