tag:blogger.com,1999:blog-8066877917844499643.post6531124861371622048..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Coconut-Vanilla Milk Stout RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8066877917844499643.post-79550011822528789732017-12-23T06:44:33.999-05:002017-12-23T06:44:33.999-05:00Yes. I'm more worried about oxidation than aut...Yes. I'm more worried about oxidation than autolysis, and this one spent less than 3 weeks in primary. The hot-side addition is more likely to extract oils, and the flavor may be muddled by fermentation.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74330255547385733232017-12-22T12:51:14.373-05:002017-12-22T12:51:14.373-05:00Just a little bit of subtle coconut flavor. I'...Just a little bit of subtle coconut flavor. I'm going to taste after primary and decide how much I want to add. I bought the flakes in bulk and had to use them somewhere :) <br /><br />Did you leave the beer sitting on your yeast for the duration of your coconut addition? Anonymoushttps://www.blogger.com/profile/01893989079916609907noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27401716280672438732017-12-05T21:57:54.762-05:002017-12-05T21:57:54.762-05:00That'll happen after 11 years of blog posts!
...That'll happen after 11 years of blog posts!<br /><br />I did toast and add at the same day. Seemed the best bet to avoid oxidation and unwanted microbes. If you have a vacuum-sealer, that wouldn't be a bad idea. What are you hoping to gain from the boil-addition?<br /><br />Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-89022574512177014892017-12-05T09:11:15.634-05:002017-12-05T09:11:15.634-05:00I swear you have a detailed article about EVERY be...I swear you have a detailed article about EVERY beer I am putting a recipe together for. Much appreciated! I learn so much from them. Quick (possibly mundane) question about your coconut usage. I am going to add a small amount at the end of boil, and then a larger addition near the end of primary fermentation. Did you toast the day you were adding the coconut? Just wondering if I could toast both additions at once and leave the second addition in the fridge until secondary time. Anonymoushttps://www.blogger.com/profile/01893989079916609907noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74772324793861198082017-01-26T22:14:47.306-05:002017-01-26T22:14:47.306-05:00I've brewed plenty of chocolate porters by dro...I've brewed plenty of chocolate porters by dropping nibs and beans in. Never an issue. Your friend probably had a sanitation issueAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-70770336718677725162017-01-17T18:23:53.790-05:002017-01-17T18:23:53.790-05:00The aroma of Death by Coconut comes off as artific...The aroma of Death by Coconut comes off as artificial to me, more intense than real coconut ever is. Oscar Blues website links to the product they add for chocolate, it also contains coconut sugar (although I doubt that is where the coconut flavor comes from): http://www.cholaca.com/wholesale/<br /><br />After toasting, the coconut will be completely microbe free (just make sure whatever you bag/weight it with is sanitized)! No harm in adding a few drops of coconut extract to taste to augment the real toasted coconut.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76844366048360607172017-01-16T11:57:36.777-05:002017-01-16T11:57:36.777-05:00Hey Mike! I've been trying to produce a milk s...Hey Mike! I've been trying to produce a milk stout that featured coconut for awhile now. I'm really aiming for expressive coconut character - something along the lines of Death by Coconut from Oskar Blues. I have tried mashing with toasted coconut and titrating tinctures that I made with coconut and grain alcohol, but I'm still not getting that expressive character. Would you say that adding the toasted coconut post-primary fermentation is the best way to go? And if so, did you do anything to sanitize the coconut before hand aside from toasting it in the pan? Thanks so much for your help!Anonymoushttps://www.blogger.com/profile/04174431767378343145noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-70301527008163252352016-09-11T09:07:52.747-04:002016-09-11T09:07:52.747-04:00Vanilla is more powerful than coconut, so my conce...Vanilla is more powerful than coconut, so my concern would be overwhelming. Easy to start with two, see if it is enough for you, and add another if it needs a boost!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-49086577141389333942016-09-10T15:43:05.376-04:002016-09-10T15:43:05.376-04:00Thanks for sharing the recipe. I'm going to br...Thanks for sharing the recipe. I'm going to brew one similar and I have just a question: do you think are enough 2 vanilla beans or 3 could be better?Agente Smithhttps://www.blogger.com/profile/02257952242272343272noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-42983607121731098062016-09-06T20:57:30.208-04:002016-09-06T20:57:30.208-04:00Cheers! Just had a tasty cask version of Marvolo a...Cheers! Just had a tasty cask version of Marvolo at Commonwealth with coconut, vanilla, and toasted marshmallows... might have to try that next time!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26874275128816106952016-09-04T02:08:27.126-04:002016-09-04T02:08:27.126-04:00This was an outstanding recipe! I have it aging i...This was an outstanding recipe! I have it aging in my bourbon barrel, I've fermented it without the lactose, vanilla or coconut and it tastes amazing, so much so that I'm thinking of splitting the 10 Gallons and leaving half plain and the other half with the vanilla and coconut. The only tweak I made was the hop achedule; I used .25 oz of Citra and 1.25 oz of colombus, simply because that's what I had on hand. Thanks again for this killer recipe!Beer Bloggerhttps://www.blogger.com/profile/04496714614716725865noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18955238576696653742016-04-30T19:01:48.273-04:002016-04-30T19:01:48.273-04:00Always tricky! I'd also suggest adding it to t...Always tricky! I'd also suggest adding it to taste, rather than following my (or anyone else's) recipe. Flavor perception can be wildly different person-to-person, better to proceed carefully with lactose, salt, acid etc.<br /><br />You could always blend it to reduce the sweetness if it isn't bottled already!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43698119858383159962016-04-29T21:30:52.272-04:002016-04-29T21:30:52.272-04:00I think I will adjust the lactose. I think I over ...I think I will adjust the lactose. I think I over did it and it was a little sweet. I think I will balance it out with slightly less lactose. I think my old scale got stuck and didn't get the measurement correct. Will use my new digital scale next timeAnonymoushttps://www.blogger.com/profile/06025002459399373887noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-56190974336471181052016-04-19T12:22:14.584-04:002016-04-19T12:22:14.584-04:00Cheers, always nice to hear when things work out! ...Cheers, always nice to hear when things work out! Any tweaks you'll make next time around, or happy with it as is?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32100926788976026262016-04-14T23:01:35.124-04:002016-04-14T23:01:35.124-04:00I have made this batch with exceptional reviews fr...I have made this batch with exceptional reviews from my friends and family. I love what the coconut and vanilla do the darker malt favors. It does taste like an oak aged beer without the need for a barrel. Definitely will brew again.Anonymoushttps://www.blogger.com/profile/06025002459399373887noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40161820945814621512015-09-10T20:02:35.896-04:002015-09-10T20:02:35.896-04:001. No reason to wait as long as I did. I like to ...1. No reason to wait as long as I did. I like to take my time with tasting notes. I get to know a beer by drinking it at different times and under different conditions. Plus I was still working on my new kegerator still... Five weeks should be plenty for a similar recipe, it didn't change much after it went on tap.<br /><br />2. I like the character I get from a cocoa powder paste post-fermentation for a beer like this. In the boil cocoa powder won't hold up to the coconut. Nibs during conditioning can be more high-grade dark chocolate, could be great, but less "candy bar." If you go that route, you may want to up the coconut too.<br /><br />3. I think chocolate-coconut is a good option. Alternatively, you could play with peanut butter ;I've had some fun ones, but generally not anything I want five gallons of.<br /><br />Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-84789716317881866042015-09-10T19:34:59.281-04:002015-09-10T19:34:59.281-04:00This looks fantastic. A local nanobrewery is doing...This looks fantastic. A local nanobrewery is doing a collab with homebrewers to make halloween candy inspired beer. I ws invited to participate and I was thinking of making a chocolate coconut porter (mounds bar), but I think I like this recipe even more maybe. A couple of questions, maybe you can help.<br /><br />1) The brew day is 5 weeks before the party. You have several months before brew day and tasting. Do you think this will clear and mellow out in such a short time? I find dark brews take longer to clear and condition when I bottle condition at home.<br /><br />2)What do you think about adding some cocoa powder late in the boil or nibs with the vanilla and coconut? Would it have more of a mounds character, or was it already going that way?<br /><br />3)Any other ideas for a halloween candy themed beer that might be quicker?<br /><br />Thanks for all you share with us :)Nomadic Farmerhttps://www.blogger.com/profile/01018456011054818300noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88836164278152878002015-09-01T21:49:13.599-04:002015-09-01T21:49:13.599-04:00The heat required to toast the coconut should be m...The heat required to toast the coconut should be more than enough to sanitize it (especially considering it is going into fermented beer).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8412675183012422752015-08-30T17:40:29.368-04:002015-08-30T17:40:29.368-04:00how did you sanitize the coconut?how did you sanitize the coconut?Anonymoushttps://www.blogger.com/profile/01313910936595367867noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18659719730829064062015-03-06T17:22:07.727-05:002015-03-06T17:22:07.727-05:00I left the spent toasted coconut and vanilla behin...I left the spent toasted coconut and vanilla behind in the fermentor. I never intentionally carry over solids from primary/secondary to the keg. What I do sometimes is to add fresh (dry hops, citrus zest etc.) to the keg if the flavor still needs a boost.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5579131727428198732015-03-06T10:09:25.821-05:002015-03-06T10:09:25.821-05:00Mike- Just wondering, after you kegged this batch...Mike- Just wondering, after you kegged this batch, did you continue to leave the coconut and vanilla in the keg, or did you pull the bag? ThanksAnonymoushttps://www.blogger.com/profile/04999270601795703811noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91088765918773148332015-02-13T21:45:29.379-05:002015-02-13T21:45:29.379-05:00Oh, cool to know!Oh, cool to know!billy.bragahttps://www.blogger.com/profile/11391773038343941901noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-25429203951999847902015-02-13T18:21:43.864-05:002015-02-13T18:21:43.864-05:00I don't think the timing of the salt additions...I don't think the timing of the salt additions has much bearing on the final pH of the beer. Although I've never seen that experiment done (I just can't come up with a reason why it would).<br /><br />Acrid flavors aren't about mash pH in my experience, but the interplay of roast and acidity. When our first commercial batch of Black House came out too acrid, some baking soda in the bright tank to raise the pH did wonders.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-42457738086259059152015-02-10T22:42:52.336-05:002015-02-10T22:42:52.336-05:00I believe the acrid flavors of the dark malts are ...I believe the acrid flavors of the dark malts are only extracted during the mash, so bringing down the pH at boil doesn't matter in terms of "acridness extraction".billy.bragahttps://www.blogger.com/profile/11391773038343941901noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-11231032417683468442015-02-02T15:17:05.686-05:002015-02-02T15:17:05.686-05:00Thanks for the helpful response, Mike! To build o...Thanks for the helpful response, Mike! To build on this topic, what is the effect of a calcium addition during the mash vs. during the boil on the acidity of the final product? That is, if calcium added to the mash brings down pH, and so does calcium added to the boil, would either type of addition contribute equally to potential acrid flavors in the beer? Thanks again!Anonymoushttps://www.blogger.com/profile/03206141828868770228noreply@blogger.com