First time brewing with coconut and wanted to ask a few questions: Do you recommend adding the coconut shreds in primary or secondary? Originally i was going to put it in primary but my concerns are 1) the yeast will ferment or absorb too much of the coconut flavor 2) I am brewing this beer as a starter for a big stout, and not sure the effect the coconut might have if any on the yeast for a repitch. If some coconut flavor carries over to the next beer I am ok with that. what's the general length to age the beer on the coconut? I have a spigot so I will be tasting it along the way, just trying to get an idea to plan other beers. If I toast the coconut above 300 should that kill most potential critters? Thanks.
I use between 12-14 oz of flaked coconut (organic from the Fresh Market to be specific), toast under the broiler in the oven for around 15 minutes making sure to mix so it evenly browns, add to a hop bag and toss into primary for 10-14 days, squeezing the bag out right before kegging. Used this method many times with great success and won a gold medal in a local comp recently with a Double Chocolate Coconut Porter with this method as well...it provides a rich aroma and flavor of coconut that everybody compliments on.
Ask (5) brewers how to do something and get (7) answers... I use the fresh, shredded coconut from Whole Foods. I toast mine in a large skillet on the stove. I find it easier to move all the coconut around to get an even toast that way. It does take me several batches to toast it all, but it still doesn't take long. I spread it out over a bunch of papertowels to cool and to absorb some of the oils that destroy head retention. Fill a hop sack and add after fermentation has ended (I don't tend to secondary if I can help it). I have personally found in my coconut beers that they begin to pick up a slight metallic off-flavor after a week. I used to add the coconut to kegs and throw them in the fridge and leave it. Now I add the coconut prior to kegging and the beer is much better. My last batch of Samoa (coconut, caramel and cocoa nibs) was fantastic. Good luck!
I cut my coconut into strips with a vegetable peeler, dry in the oven around 300 give or take a few degrees for 20 minutes watching it and turning to attempt to get an even toast then dump it into the secondary alone or with other stuff for 1 or 2 weeks. Imo if yer saving yeast keep the extras away from the yeast cake, or use it and know it's not exactly what your packet or vial says.
I like toasting the cocconut in a skillet then put it on a paper towel to absorb some of the oil. Per 5 gallons this is my opinion on amount. 4-6 oz of cocconut is a mild flavor adding a delicate perceived sweetness but hard to find. 6-12 oz more assertive but not aggressive. It's there and it's in balance. 1-2lbs. Coconut Dream Land.
I like coconut dream land I was on a Maui brewing tour back in 2013 and the guide said that they had tried it at various points in the process but have had the best results adding it to the whirlpool. As a result of that discussion I have always done a 15-20 whirlpool right after flame out. I start toasting the coconut at a low temp probably 30ish minutes before flame out stirring as often as I can to avoid burning the coconut. I've been very happy with the results
