I have 55 gallons of homebrewed RIS. It's a Cate the Great clone. It's sitting in a 12 year Heaven's Hill barrel straight from the distillery and has 5 months to go. Unfortunately only 12 gallons are mine when completed, so I don't have a lot to play around with! I plan to carb and bottle 5 gallons, and experiment with the remaining gallons in 1 gallon sized glass carboys. Due to evaporation and losses in racking I'll get 5-7 of these 1 gallon carboys to experiment on. I have varying ideas on these carboys and what to do. If anyone has used any of these ingredients, or can answer any specific questions here, please chime in! Coconut. Has anyone done this? Do you simply toast fresh coconut in the oven? How much would be the right amount for 1 gallon of beer? I loved GI Proprietors, and that's what I'm shooting for. Coffee. Shooting for GI BCBCS here. They list the brand of coffee on the site and 2013 used Intelligentsia Los Inmortales, but that's of little help to a guy in MN. At a decent grocery store there will be at least 50 bins of beans to get coffee from. What should I look for? How dark/light a roast is equivalent to the one GI used here? What country? Do I just soak the coffee beans in the beer, and if so, for how long? I assume it's a cold steep? Do I need to somehow sanitize these? How much should be used for a coffee presence that's not overpowering? Cherries. GI used "Michigan Cherries" in Cherry Rye and so did Bell's in their version, but that simply seems to refer to the place they came from. Again, little help. What kinds are good to use here, and in what quantity? Do I pierce the skin first? Do I freeze first to open cell walls? How do I sanitize to not introduce a wild yeast strain? The above three ideas I'm set on. I have 2-4 other possibilities I can consider. Options I've thought of so far are other berries, tej, peaches, mangosteens, miracle fruits, leeche/rambutans, cherimoya, and aguajefruit. Any thoughts/opinions here? Anyone tried anything this crazy?