Brewing with coconut question???

[Singleinfusion208]

Hello I found some pre-toasted coconut flakes from Brewer’s best. So my question is how would one go about sanitizing Pre-toasted coconut??? I know with regular coconut flakes you roast them an in doing that it sort of sanitizing them from the heat from the oven?

 

[Jag75]

I would think they're in a sealed package and are probably already sanitized from being toasted . It's funny, theres a coconut craze going on right now here in the HBT. Quite of few of threads . Love me some coconut

 

[brownni5]

I agree with the above, but one could also soak in neutral grain spirits for a spell and then add.

 

[50calshooter]

If you put them in a secondary it will be fine with out sanitizing. At this point its beer not wort and the ph balance prevents a lot of contaminates and wild yeast from taking hold.

 

[brownni5]

If you put them in a secondary it will be fine with out sanitizing. At this point its beer not wort and the ph balance prevents a lot of contaminates and wild yeast from taking hold.

Not saying it wouldn't be fine, but this is flawed logic. Some wild yeasts and bacteria can thrive in alcohol and and/or an acidic environment. Lots of intentionally sour/funky beers are made so with the addition of these types of organisms after primary fermentation is complete.

 

[Crazyeyes]

I cheat and use an addition of Malibu Rum directly to the keg, easy and no messy bits of coconut to clog anything up?

 

[Soulshine2]

If you put them in a secondary it will be fine with out sanitizing. At this point its beer not wort and the ph balance prevents a lot of contaminates and wild yeast from taking hold.

i agree, its acidic and alcohol levels and amount of active yeast should prevent anything from taking over.

 

[50calshooter]

Not saying it wouldn't be fine, but this is flawed logic. Some wild yeasts and bacteria can thrive in alcohol and and/or an acidic environment. Lots of intentionally sour/funky beers are made so with the addition of these types of organisms after primary fermentation is complete.

I'm just going by what a chemist with a phd told me. I believe him.