Whats up all?
Quick question...
I brewed an allegash Tripel clone recently (tastes excellent 1+ week in ferm)
I was reading "Experimental homebrewing" and they have a Tahitian variant of a tripel in the book.
I want to make a tincture to add to the secondary in about a week, loosely based on the Tahitian version in the book which calls for cacao nibs and vanilla bean.
I want vanilla bean and toasted coconut. But want a subtle flavor, nothing to overpowering.
How much coconut is a good amount for a 3 gallon batch? I have a 7oz bag of toasted coconut at my disposal.
I plan to use coconut, split a Madagascar vanilla bean and dump into maybe 4oz of bourbon to soak. I'm sure there will be some absorption so I will press and strain then toss it in the freezer to skim oils.
Suggestions?
Should I increase the tincture volume to say 8oz and then just add to taste?
1 bean and maybe 2-3oz of coconut?
I know this is a preference type scenario but any help from personal experience would be great.
Quick question...
I brewed an allegash Tripel clone recently (tastes excellent 1+ week in ferm)
I was reading "Experimental homebrewing" and they have a Tahitian variant of a tripel in the book.
I want to make a tincture to add to the secondary in about a week, loosely based on the Tahitian version in the book which calls for cacao nibs and vanilla bean.
I want vanilla bean and toasted coconut. But want a subtle flavor, nothing to overpowering.
How much coconut is a good amount for a 3 gallon batch? I have a 7oz bag of toasted coconut at my disposal.
I plan to use coconut, split a Madagascar vanilla bean and dump into maybe 4oz of bourbon to soak. I'm sure there will be some absorption so I will press and strain then toss it in the freezer to skim oils.
Suggestions?
Should I increase the tincture volume to say 8oz and then just add to taste?
1 bean and maybe 2-3oz of coconut?
I know this is a preference type scenario but any help from personal experience would be great.
