Made a large 8 gallon batch with a SG of 1.048. Substituted agave nectar for corn sugar for a 3-gallon carboy but used corn sugar for the remaining 5 gal in a separate carboy.
To make things interesting I waited 6 days till fermentation was starting to slow (1.018), then added to 5-gal primary a blended mixture of 4 large, super ripe bananas (no peel) and 22oz crushed pineapple with juice. Also added 1.5 cups of toasted non-swetened coconut flakes. Fermentation has slowed a lot after 3 more days (9 total) and the beer has a subtle pina-colada, tropical taste, with a hint of pineapple acidity to counteract the banana sweetness. Exactly what I was looking for. Will rack to secondary with gelatine to remove the serious haze resulting from the fruit.
3-gal carboy to be kegged in two days for a bachelor party this weekend. Will be a little young, but very drinkable nonetheless.
Cream of three crops seems like a great beer to add fruity flavorings to.
Edit: looking back, I see I'm not the only one to think of "Cream of Pina Colada." Seems I'm not crazy after all.
Originally Posted by Johnnyhamer
I think I have some. Hoping it's unsweetened though. Trying to decide on tossing it in towards the end of boil or in a secondary with the pineapple.