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Old 12-26-2011, 02:23 PM   #21
JasontheBeaver
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UPDATE:
Been on tap for about a month now and it's slowly been losing it's coconut aroma and flavor. The beer itself is still a great porter, just reducing that wonderful aroma.
Any suggestions?

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Old 01-02-2012, 02:12 AM   #22
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More coconut.lol

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Old 01-02-2012, 02:37 AM   #23
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Wow, I dunno. I haven't had a big problem with losing coconut aroma or flavor. What I have noticed is that the flavor doesn't fade exactly, but it blends more with the beer rather than being distinctly separate from the flavor of the porter, if that makes any sense. I guess what I am saying is that the flavors just meld more as time progresses.

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Old 01-02-2012, 06:43 AM   #24
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Maybe that's what's going on. Before, it was a distinct and noticeable coconut aroma exactly like it smells after you toast it. Now, I'm the only one that even knows it's coconut, everyone else just says it's the best porter they've ever had but none can identify coconut specifically as an aroma or flavor.
Keep in mind these are serious beer tasting rookies though.

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Old 01-16-2012, 09:47 PM   #25
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About 6 weeks in keg and the coconut flavor and aroma is virtually gone. Luckily I bottled a few after only a couple weeks in keg so this weekend I was able to compare the bottled version with the keg version and sure enough, the bottled version retained its coconut flavor and aroma.
No one has experienced this before?
My initial plan would be to leave the coconut in the keg longer but I'd like to get to the bottom of where the flavor and aroma is going. Did the coconut flavor compounds settle to the bottom of the keg so they were drawn off first? I never shook the keg so I'm not sure.
Any helpful feedback is desired because otherwise this is a seriously good beer.
If no solution is found then I'll try making it again and just bottling the entire batch.

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Old 01-16-2012, 10:16 PM   #26
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Wow, that is bizarre. I have not experienced that. I had a keg last year that tasted nearly identical to the bottles that I did from the same batch, maybe 5-6 months after brewing.

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Old 01-26-2012, 09:26 PM   #27
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Currently brewing a toasted coconut brown ale. Had kona's last month... Kinda what's making me do it. I'm going to try 1.5 to 2 lbs of unsweetened toasted coconut in the secondary (5gals) for a week or two. Hope it turns out well!

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Old 01-26-2012, 09:32 PM   #28
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Quote:
Originally Posted by bwinnie View Post
Currently brewing a toasted coconut brown ale. Had kona's last month... Kinda what's making me do it. I'm going to try 1.5 to 2 lbs of unsweetened toasted coconut in the secondary (5gals) for a week or two. Hope it turns out well!
Cool! I too have considered a coconut brown ale.
I'd be interested in your feedback on the longevity of the coconut flavor and aroma in the keg.
I should've asked first, do you plan on kegging or bottling or both?
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Old 01-26-2012, 09:36 PM   #29
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Unfortunately I do not have the capacity to keg, so I will be bottling. Going to rack the beer to the secondary onto the coconut this weekend, so it will be awhile before I can comment on longevity of the flavor. I'll try and let you know.

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Old 01-26-2012, 10:01 PM   #30
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Quote:
Originally Posted by JasontheBeaver
Any helpful feedback is desired because otherwise this is a seriously good beer.
If no solution is found then I'll try making it again and just bottling the entire batch.
Absolute guess on my part and I have zero experience with this so anyone is free to shoot the whole thing down.

We dry hop beers. I know many folks who place hop balls in their kegs to continue maximum hop flavor throughout the life of the keg. Why not "dry coconut" the keg? Get one of those SS tea balls and fill with toasted coconut and drop into the keg prior to carbing. Actually, you could purge the keg now of CO2 and drop a ball in.

In fact, I know there have been a few DIY plans for various hop backs on here. You could fill a hop back with coconut. There are tons of ideas if you want to go crazy!
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