Aging Beers with Coconut

Discussion in 'Cellaring / Aging Beer' started by RallyMachine, Nov 3, 2015.

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  1. RallyMachine

    RallyMachine Initiate (0) Jul 31, 2015 Ohio
    Trader

    I'm really asking this from a homebrewing perspective, but I figured I'd start here.

    I have a RIS that has been aging in the secondary for ~8 months now and I'm trying to figure out what to do with it besides oak cubes. I am thinking about adding rum, coconut and vanilla beans, but I am unsure about the fats/lipids in coconut. I have heard that as these lipids break down, they can create various off flavors (metallic) which I have experienced in a PB beer I made and subsequently tried 6 months later.

    I want to make a beer that can be cellared indefinitely by the people I give it to, so naturally I am worried about the coconut causing issues after 6-12 months. Has anybody every experienced this in coconut homebrews or commercial beers (prop, last snow, etc)?
     
    siscokid79 likes this.
  2. FSUlaw-and-brew

    FSUlaw-and-brew Initiate (0) Jul 20, 2015 Florida

    I have no home brew experience so take this with a grain of salt. However, I know from experience that the coconut in last snow drops off quickly, will it produce an off taste that I wouldn't know. But what i do know is for the longest I held on to a coconut bomb people said very little coconut more vanilla and the weirdest I heard, which I guess could be categorized at weird was "sun tan lotion". Probably doesn't help but hope it does
     
  3. RallyMachine

    RallyMachine Initiate (0) Jul 31, 2015 Ohio
    Trader

    Interesting... In the interest of playing it safe with a beer that I have so much invested in, I think I will probably pass on the coconut. Thanks for the help!
     
    siscokid79 and FSUlaw-and-brew like this.
  4. BalancingBrooms

    BalancingBrooms Pooh-Bah (2,894) Aug 22, 2013 California
    Pooh-Bah Trader

    if you have the means you could pull off a gallon to experiment with
     
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