General Category > All Grain Brewing

Coconut Porter Souring

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jaronson:
I am writing as I have made a coconut porter a couple of times now and I keep getting sour notes after I add the coconut to the secondary.   I tasted the porter before I added the coconut and it was fine.  I then toasted the coconut before I added it to the secondary

I was wondering if anyone might have any idea why this keeps happening?

tomsawyer:
Maybe it is acrid notes from the toasting process?  You might let it sit out for a day after toasting.

I was thinking it might be the oil going rancid but coconut has mostly saturated fatty acids and as such its pretty stable.

Theres always natural coconut flavored extract, its a pretty good approximation.

guido:
You might want to try this method instead.  I had a wonderful Coconut Porter from Flat Earth Brewing at last year's NHC.  They soaked the coconut in vodka for about a week, drained the vodka, mixed it with brown sugar, and boiled the mixture until it was had a gravy-like consistency.  The mixture was added toward the end of the boil. Also use White Labs English Ale 002.  It's a very flocculant yeast that will leave a hint of sweetness that you'll want.

EHall:
You could always try this too:
http://www.amazon.com/Stirling-Gourmet-Coconut-Coffee-Flavoring/dp/B000LKZ3GK

tom:

--- Quote from: jaronson on January 18, 2011, 02:29:16 PM ---I am writing as I have made a coconut porter a couple of times now and I keep getting sour notes after I add the coconut to the secondary.   I tasted the porter before I added the coconut and it was fine.  I then toasted the coconut before I added it to the secondary

I was wondering if anyone might have any idea why this keeps happening?

--- End quote ---
I think the toasting would have sanitized it. How was it stored between toasting and adding it to the  keg?

Have you had anyone else taste it?    ;)

And welcome to the forum! 

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