This may be a silly question, but I'm a bit nervous. I am doing a coconut porter and plan to add toasted coconut to the mash, boil, and secondary. I am getting ready to toast the coconut and see my wife bought sweetened coconut with preservatives as opposed to the unsweetened, organic coconut I requested. I looked at the ingredients and see sodium metabisulfite as an ingredient and know this can kill yeast.
My question is - is there risk of killing my yeast if I add toasted coconut to the mash and boil? or is the amount used in the coconut minute enough and/or will be burnt off in the boil to be rendered harmless?
THanks so much for any advice. I don't want to ruin a hopefully declious (end expensive) brew!