Hi guys!
So I made a Baltic Porter kit with the intention of adding 1lb coconut to the secondary to make a Coconut Porter clone. Everything went fine - fermented down to 1.020 (5.7% ABV). It was bubbling once every 8 mins or so and I racked it to a secondary. I added the coconut 3 days ago and since then there has been no fermentation whatsoever. I checked the ingredients (why didn't I look before I added, I know!?!?!?) and the coconut had Sodium metabisulfate to "preserve color". Uh oh. Good news is that right now the beer tastes great!
So my questions is this: Now that the Sulfur has dissipated, do I need to add more yeast back to ensure that all the available sugars have been fermented to prevent spoilage? Or will the 5.7% alcohol prevent growth of 'those that shall not be mentioned'?
Also, if I assume that the sodium metabisulfate sterilized the beer, how will I carbonate unless I add more yeast back? Thanks for your help, I hope there is hope!
So I made a Baltic Porter kit with the intention of adding 1lb coconut to the secondary to make a Coconut Porter clone. Everything went fine - fermented down to 1.020 (5.7% ABV). It was bubbling once every 8 mins or so and I racked it to a secondary. I added the coconut 3 days ago and since then there has been no fermentation whatsoever. I checked the ingredients (why didn't I look before I added, I know!?!?!?) and the coconut had Sodium metabisulfate to "preserve color". Uh oh. Good news is that right now the beer tastes great!
So my questions is this: Now that the Sulfur has dissipated, do I need to add more yeast back to ensure that all the available sugars have been fermented to prevent spoilage? Or will the 5.7% alcohol prevent growth of 'those that shall not be mentioned'?
Also, if I assume that the sodium metabisulfate sterilized the beer, how will I carbonate unless I add more yeast back? Thanks for your help, I hope there is hope!