AJAlexander
Apprentice
- Joined
- May 21, 2019
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I made a Chocolate/Coconut stout the other week, and the recipe called for shredded coconut tossed into the boil at 15 minutes remaining. When I ended up placing in the fermentator though, I was worried that transferring the coconut into fermenation would leave too much of a coconut flavor so I ended up straining it out. The problem is though, that I realized I was also straining out a lot of the 0min hop addition I added. This was the first time I tried added spices to a boil, or anything rather than hops. Should I have strained the coconut out, or should I have just transferred it all into the carboys? I don't do a secondary fermentation, just keep it all in the same carboy but I did end up adding another pound of coconut at 7 days.
Thanks!
Thanks!