So, I have a porter in the fermenter right now. It's going to be there for 5 weeks since I'm leaving on vacation in 2 and would rather it sit longer on the yeast than only 2 weeks. I'm turning this into a coconut porter and looking for ways to go about this. I read in another forum that someone actually used coconut rum (about 1/3 cup per 5 gallons) in order to achieve the coconut flavor. They did that because they didn't know the process and how much coconut to use. They said it actually turned out to be the best beer they've made.
So question, has anyone tried this? Pros or Cons to this method? Anyone know the proper amount of toasted coconut to use for a 5 gallon batch? I was thinking if I went that route, to use roughly 2-3lbs because I want a solid coconut flavor (This brew is being done for the ladies in the house and they love coconut!)
Suggestions appreciated!
So question, has anyone tried this? Pros or Cons to this method? Anyone know the proper amount of toasted coconut to use for a 5 gallon batch? I was thinking if I went that route, to use roughly 2-3lbs because I want a solid coconut flavor (This brew is being done for the ladies in the house and they love coconut!)
Suggestions appreciated!