Coconut in Secondary Fermentation

[Matthew Mountcastle]

I am most certainly a new brewer. Only on my third try. I brewed a coconut porter, which will be ready to bottle tomorrow. During secondary fermentation I used shredded coconut. I use the Catalyst system (a conical fermenter), so bottling will be done from the bottom of the fermenter, and the coconut is currently floating on top.

Is there any need to somehow skim the coconut out? I would assume that opening the top to do so would be detrimental in possibly introducing oxygen. Or, since it is floating, do I just bottle as is? Thanks!

 

[frankvw]

When you bottle form the bottom and stuff is floating on top, simply make sure you stop before the floaties reach the beer valve. You'll be fine!

 

[Matthew Mountcastle]

When you bottle form the bottom and stuff is floating on top, simply make sure you stop before the floaties reach the beer valve. You'll be fine!

Thanks! I look forward to seeing how this turned out in a few weeks!

 

[Matthew Mountcastle]

When you bottle form the bottom and stuff is floating on top, simply make sure you stop before the floaties reach the beer valve. You'll be fine!

So because of life, I had to wait to bottle for a bit. When I went to bottle, much of the coconut has fallen to the bottom, but not all. Should I just use the Catalyst trub system to be able to get rid of it and then continue the way you said?

 

[frankvw]

So because of life, I had to wait to bottle for a bit. When I went to bottle, much of the coconut has fallen to the bottom, but not all. Should I just use the Catalyst trub system to be able to get rid of it and then continue the way you said?

That might be a good idea, yes. Remove from the bottom what you can, let the floaties that are still on top sit there and run product from the bottom of the vessel until the surface with the floaties reach the bottom. At least, that's how I would probably end up doing it.