Anybody have any tips on working with coconut? I think my next mild is going to get coconut and cocoa nibs, and right now I'm planning on toasting some shredded coconut and adding it in secondary.
We've brewed a chocolate / coconut milk stout several times so I looked up some of my notes.Anybody have any tips on working with coconut? I think my next mild is going to get coconut and cocoa nibs, and right now I'm planning on toasting some shredded coconut and adding it in secondary.
I use Bob’s Red Mill macaroon style coconut. Give it a light toast at 250F. Never had an issue with oils.
How much would you use in a batch?
Got my barleywine kegged up yesterday. Realized I should have taken a FG sample before I hooked it up to CO2. Looks like I'll pull a sample and de-gas through a coffee filter and see where it finished.
I'm thinking of splitting off some it and adding coffee, something I've enjoyed before but never done myself.
I'm sure you saw this already, but pretty interesting comparisons of coffee treatment in beer.
Guide to Coffee Beers - Scott Janish
scottjanish.com
how did you juice them?I found a good deal on a small fruit press over the summer and picked it up thinking I could make some small batches of fruit beverages. Decided to take a swing at cider and picked a lot of crabapples from local trees and supplemented with culinary apples from the store. I never realized how much fruit goes into making juice. 22lbs went into one gallon. Granted, the crabapples gave up a lot less juice per pound but still, so much apple.
how did you juice them?
I've heard another way is to use a (new) garbage disposal to break up the apples for pressing.
Been too hot and humid to brew.
I guess I could see that working although not the easiest to clean out. Cheaper than a food processor but are garbage disposals food safe? I believe the blade is usually stainless steel but I have no idea if the other pieces are food grade materials.
Kviek yeast says hi.
40$ used wine cooler also says hi.Kviek yeast says hi.
Bottle conditioning mixed culture beers can be so frustrating. Opened two saisons last night after two months of conditioning and clearly they need another couple months to figure their shit out. Why do I love the torture of this process.