Coconut in secodary fermantor.

Discussion in 'Homebrewing' started by TBCHopscotch032, Oct 9, 2012.

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  1. TBCHopscotch032

    TBCHopscotch032 Initiate (0) Feb 6, 2012 Florida

    Myself and a few buddies brewed a Maple Wheat and decided to add coconut to the secondary. We are fermenting in a glass fermentor so we couldn't weigh the coconut down as you would be able to if you were fermenting in a bucket. As a result it is obviously floating on the top. I was wondering if anyone had done it this way and how it turned out? Did the coconut flavor disperse evenly? And how long did you let it sit in the secondary fermentor?
     
    #1 TBCHopscotch032, Oct 9, 2012
  2. TBCHopscotch032

    TBCHopscotch032 Initiate (0) Feb 6, 2012 Florida

    Sorry for the horrible spelling in the title!
     
    #2 TBCHopscotch032, Oct 9, 2012
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  3. whereizzy

    whereizzy Initiate (0) Mar 2, 2011 Wisconsin

    I had good results between 7-10 days. I roasted the coconut in the oven a bit first. How much are you adding?
     
    #3 whereizzy, Oct 9, 2012
  4. Heatwave33

    Heatwave33 Initiate (0) Sep 13, 2011 Florida

    We added 1 and 3/4 pound of roasted coconut.
     
    #4 Heatwave33, Oct 10, 2012
  5. BumpkinBrewer

    BumpkinBrewer Pundit (993) Jan 6, 2010 Massachusetts

    I toasted 2lbs (might've been 3) of cocount in a porter and racked onto it in the secondary. It does kind of float on the top but it was fully saturated. Gave it a week or so and kegged. Really nice coconut flavor. Use dried unsweetened coconut.
     
    #5 BumpkinBrewer, Oct 10, 2012
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