Hello!
I've been lurking since December, first time posting as I can usually find an answer to any question that I may have within seconds on this gigantic pool of information - except for this one.
This will be my fifth batch, a 5.5 gallon batch of porter that's been sitting in the primary fermenter (bucket) for two weeks now. Though I haven't done it previously, I intend on letting it sit in the primary for 4-5 weeks and then bottling; usually I will do 2 weeks in primary followed by 2 in secondary. Normally when I rack to the secondary, this is where I will put any flavourings or spices in if that's my intention.
This batch I will be adding toasted coconut, however as i'm leaving it in the primary for the duration, i'm unsure of what approach I should take. I had the idea of opening the primary, skimming off the krausen, dumping the coconut in, and letting it sit for another 2 weeks to a month. Am I off base here? Also, after having sit for so long, when i'm ready to bottle should I add a fleck of dry yeast into each bottle or will there still be enough yeast in suspension to sufficiently carbonate?
For what it's worth, the primary temperature has remained stable at 72f since 4 days after pitching, and the location it sits in remains temperature stable. When I bottle, I wrap my racking cane in a paint strainer bag. I've used Wyeast 1098. I'm using shredded unsweetened organic coconut, 1.5 lbs worth, which I will toast until golden. I also have 3 other batches that recently started fermenting, and based on your input i'll determine whether or not they will also go the distance in the primary.
Thanks a billion to everyone who has ever contributed to this site, and for your ongoing advice and support.
I've been lurking since December, first time posting as I can usually find an answer to any question that I may have within seconds on this gigantic pool of information - except for this one.
This will be my fifth batch, a 5.5 gallon batch of porter that's been sitting in the primary fermenter (bucket) for two weeks now. Though I haven't done it previously, I intend on letting it sit in the primary for 4-5 weeks and then bottling; usually I will do 2 weeks in primary followed by 2 in secondary. Normally when I rack to the secondary, this is where I will put any flavourings or spices in if that's my intention.
This batch I will be adding toasted coconut, however as i'm leaving it in the primary for the duration, i'm unsure of what approach I should take. I had the idea of opening the primary, skimming off the krausen, dumping the coconut in, and letting it sit for another 2 weeks to a month. Am I off base here? Also, after having sit for so long, when i'm ready to bottle should I add a fleck of dry yeast into each bottle or will there still be enough yeast in suspension to sufficiently carbonate?
For what it's worth, the primary temperature has remained stable at 72f since 4 days after pitching, and the location it sits in remains temperature stable. When I bottle, I wrap my racking cane in a paint strainer bag. I've used Wyeast 1098. I'm using shredded unsweetened organic coconut, 1.5 lbs worth, which I will toast until golden. I also have 3 other batches that recently started fermenting, and based on your input i'll determine whether or not they will also go the distance in the primary.
Thanks a billion to everyone who has ever contributed to this site, and for your ongoing advice and support.