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Brewed my first beer Nov 9th, now Dec 5th. Robust porter, added coconut and almond. Drinking now at 15.6%abv. Very happy with this.

Kona Brewing Co's Big Wave.

So I say and watched that robust porter for about 20 minutes one day while it formed enough CO2 to blow one bubble out of the airlock. So I'm guessing that adding that coconut could have potentially supplied some sugar to let that yeast start eating again. Side note, I've had it cold crashing...

Thank you. I hope so- I'll know in about a month, I suppose. The smell is just a bit much. I have had a decent background with chemistry lab work so I may have gotten over confident on the first beer.

First beer, robust porter, cascade dry hop, whole coconut roasted put in muslin sack, 5oz almonds roasted put in muslin sack. This is in secondary, pic of top and bottom. Smells like paint and alcohol. Plz halp.

+5 Gallons Chocolate Coconut Almond Robust Porter +5 Gallons Rosemary Grapefruit Hefeweizen ------------------ 40,201.5 Gallons

That's what I was thinking as well- the liquid is still in there- but the level seems to have dropped about an inch. On top of that, I know when I get rid of the hops and coconut, they'll have soaked in significant amounts of liquid. I won't dilute- But does anyone have experience with...

I figured that was a bad idea- it's just lost a LOT of volume and I'm worried with the headspace. Also worried if I strain it back in when I remove the coconut it might taste funky as hell

I feel like I could be in the wrong forum for this question.

I have a robust porter on its fifth day of second ferment right now, using a 5 gallon carboy. I grated down a whole small coconut, roasted golden brown, stuffed in a muslin sack, and threw it in the secondary alongside an ounce of cascade hops. The hops and coconut have soaked up probably over...