Recent content by Tanuki1212

Just got word that i can get some freshly used red wine barrels from Siam winery. They are 220 liters and have just been drained of wine recently. Im wondering if anyone has any tips on how to use one for ageing beer or any style suggestions? Too big to fit in my cooler so it might have to...

I suppose making an extract is the safest way to go but I've never had a problem. Even bottled a batch after pulling the coconut after 6 days- no infections no problems. I toast it pretty hard to a dark brown to remove as much oil as possible and always have good solid foam and head/lace-...

Sorry got cut off there~ I live & brew in Bangkok and find local coconut, toasted & tossed in a porter to be simply perfect- But drink it quick as it will cause infection if done unsanitized. Mine is gone in a day or two~

I put toasted coconut in corny kegs all the time for my toasted coco porter. Around 200-400 grams, heavily toasted to a dark brown and tossed in with a hop bag- I have seen mold on the bag after cleaning it out but that was a week of sitting empty.