Anyone put coconut in the keg?

[hop_zot]

I have a 10 gallon batch of double chocolate porter that is ready to keg. I was thinking of putting some coconut in half of it. I soaked about 5oz of toasted coconut flakes in vodka for 5 days (so far), but it seems to be too boozy. Was contemplating hanging a muslin bag in the keg full of (maybe a pound) coconut while it carbs and just leave it in while serving. Just wondering if I'll get any extraction at 40F.

 

[Tanuki1212]

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.

 

[Tanuki1212]

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~

 

[hop_zot]

Thanks Tanuki1212, I'll probably do that. Live and brew in Thailand, eh? Sounds amazing. How do you get your supplies, if you don't mind me asking. I have dreams of "retiring" somewhere like SE Asia or maybe Central America.

 

[LKABrewer]

I have done a coconut porter a couple of times. I toast the coconut and pack it in a canning jar. Cover with vodka (as little as possible), and let it steep for 1-2 weeks. At that point, I add to chilled keg (40*) in a muslin bag. 2 weeks on the coconut is a good start to get the flavor.

 

[hop_zot]

LKABrewer, That's pretty much what I have done thus far. Packed a 16oz mason jar with toasted coconut (toasted myself) and flaked coconut, covered with vodka. I tried a bit in a sample of the un-carbonated beer from the fermenter and the "extract" made it taste real boozy, without much coconut flavor. It had only been a week in the jar though, so maybe some more time will mellow it. I was just going to put the liquor in but you say you put the coconut in as well. Maybe I'll try that.

 

[worxman02]

You could get some coconut extract and use that. Doc used some in his coconut porter that did well in competition on the old sunday session episode that I just happened to listen to ( http://thebrewingnetwork.com/shows/The-Sunday-Session/The-Sunday-Session-07-30-06-BBQ-and-Beer )

He said he lined up 10 glasses and dropped increasing amounts of drops of extract in them and then did a blind tasting to figure out how much to add. In his batch he said about 3 drops per 12 oz bottle was just about right. You might want to try that as you don't have to worry about infection.

 

[Tanuki1212]

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- Hop-zot, yes living in Thailand and brewing here is quite nice, not many home brewers so I get lots of love from people who try my beers! We've just started to import and dist. usa micros with our company Beervana, check us out at www.seekbeervana.com and also check out homebrewthailand.com for more info on the homebrew scene here-
almost all ingredients are imported but i just found the weyerymans supplier here and now get base malts for about 1.25$ USD per kg, pretty cheap but have to buy the big bag!
Sorry for my tangent but hit me with a pm for any more info! I used to live in Costa Rica also and can say I much prefer Thailand!
Cheers-