BrewInTheZoo
Member
Hi everyone! I'm currently in the middle of brewing a coconut chocolate porter for my mom's retirement. I've been reading up a lot on when to add the coconut (sounds like secondary will work just fine), but my concern is sanitization. When I've added things like cacao nibs to beers in the past, I soak them in vodka beforehand and add it all. It seems that if I'm toasting the coconut, though, I shouldn't add vodka.
I guess my biggest question is this: Should I even worry about infection? If I toast it and then add it to the secondary, what are the odds that it's going to infect the beer? Or would I be better off not toasting the coconut and just soaking both it and cacao nibs in the vodka?
Thanks for your help!
I guess my biggest question is this: Should I even worry about infection? If I toast it and then add it to the secondary, what are the odds that it's going to infect the beer? Or would I be better off not toasting the coconut and just soaking both it and cacao nibs in the vodka?
Thanks for your help!