Homebrewers Association | AHA Forum
General Category => All Grain Brewing => Topic started by: wamille on November 01, 2010, 11:12:07 AM
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Has anyone ever used pre-sweetened coconut (i.e. Bakers) in any beer recipe? I've scoured the internet and found that some have said the preservatives in the pre-sweetened coconut might not be good for beer because they (supposedly) give off-flavors. I really want to add some coconut to a stout I made this past Saturday and I can't get organic coconut here in South Korea without paying through the nose. I figure if I throw about five pounds into the secondary fermenter, it shouldn't hurt... but I don't understand what kind of off-flavors I might get.
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If you're going to use it, just make sure it hasn't been preserved using sulfites. I don't think Baker's does? Coconut milk might be an option for you as well? Good luck! ;)
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Did you try it? what did you end up doing? have you tasted it yet? I am quite curious and I may want to try this as well.
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The Bakers sweetened coconut flakes have preservatives, too. And no, I haven't done it yet. My beer is still bubbling in the primary fermenter (maybe 1 bubble per 10 seconds). I'll take a gravity reading sometime later today to see how she's coming along.
I asked some of my cohorts in homebrewing here in South Korea (homebrewkorea.com) about where I might be able to get some organic coconut flakes locally. Someone mentioned I might be able to get it at a local foreign food market. I'll try and go there soon. Maybe today if the beer is ready for the secondary transfer. I'll keep folks posted on how it tastes.
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Don't know how beer yeast would tolerate sulfite preservatives, but I had coconut flakes kill off the baker's yeast in a batch of bread once. I would use caution.
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Is fresh coconut hard to find, in Korea?
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I actually did find some 100% dried coconut... no preservatives here at a local foreign foods market out in town. I ended up boiling it for 20 minutes and throwing it in the secondary fermentor. I'll see how it turns out.