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General Category => All Grain Brewing => Topic started by: wamille on November 01, 2010, 11:12:07 AM

Title: Pre-sweetened Coconut as an ingredient
Post by: wamille on November 01, 2010, 11:12:07 AM
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.
Title: Re: Pre-sweetened Coconut as an ingredient
Post by: Beertracker on November 01, 2010, 03:21:14 PM
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!  ;)
Title: Re: Pre-sweetened Coconut as an ingredient
Post by: jptheelder on November 07, 2010, 01:10:08 AM
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.
Title: Re: Pre-sweetened Coconut as an ingredient
Post by: wamille on November 07, 2010, 03:42:15 AM
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.
Title: Re: Pre-sweetened Coconut as an ingredient
Post by: ipaguy on November 10, 2010, 07:12:06 PM
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.
Title: Re: Pre-sweetened Coconut as an ingredient
Post by: Kit B on November 10, 2010, 07:41:48 PM
Is fresh coconut hard to find, in Korea?
Title: Re: Pre-sweetened Coconut as an ingredient
Post by: wamille on November 17, 2010, 07:03:18 AM
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.