Predict the Outcome

It's gonna b fine, no soap, regular ferment, bet it tastes gooooood

 

Alcohol is a poor solvent for proteins so high concentrations will prevent foam. In fact it is used for this purpose in some lab procedures. It is not clear what the concentration of ethanol in beer will do. Probably depends on other factors.

 

I think you biased the predictions based on the way you asked the question. I think that's why you got so many responses mentioning sluggish, though 05 is not known for that.

 

"I wasn't biased!" says the man who can't know he was subconsciously biased.

 

So ?? What happened with this beer ?

 

What was the schedule for hops and other flavorings? Mostly curious about where the coconut came from.

 

My first thought was that the chocolate , vanilla , lactose and roast malts are well within the family of beery stout flavors that you would find coconut, so maybe peoples minds are just filling in the blank?

Organoleptic blurring and melding

 

I often confuse coconut and vanilla. My guess is the vanilla is the cause of the coconut. If you think about oak and bourbon, what is good bourbon known for? You guessed it -- vanilla & coconut. These compounds seem to be related somehow.

Oh and uh... I called it -- normal beer, normal head, not soapy.

 

Could be the nibs. I've used custom made nibs from HI and store bought in Vt. Both had very different tastes. Processing nibs and the roasting can be different especially when one is mass produced and the other is small batch artisan.