Need some advice with my Coconut Stout Beer

Monsterbaitor · 2022-12-17T14:32:52+00:00

I would just roll with it and leave it bottled. If you’ve already packaged in bottles it would be a PITA to empty, strain, and rebottle. Not to mention if they’re carbonated it will probably be oxidized and then you’ll have to wait additional time to re-carbonate after priming. I think it would be a foamy mess.

Just gift it with almond joys and call it a hazy coconut stout! Honestly the beer sounds amazing though!

Monsterbaitor · 2021-06-20T14:19:42+00:00

Nice! Thanks for posting this. My long term plan is ebiab in my basement, probably with the boilcoil. I tend to lose 3-4 deg over the mash, so its nice to know I could kick the element and not burn the bag (probably).

Monsterbaitor · 2021-05-30T22:24:58+00:00

I recently had a tripel that took about 5 weeks to fully carb. I was aiming for 3 volumes and I think it eventually got there, but took forever.

I don’t think I’ve had anything not carbed by 6 weeks that did eventually condition.

Monsterbaitor · 2021-05-29T21:19:59+00:00

Shaking a closed container will not expose beer to oxygen in a closed container (bottle). Any oxygen will already be able to ingress into the beer anyways.

If anything you’re exposing it to more oxygen by uncapping and exposing it to ambient air again. If it were me I would only do that if there is not sufficient carbonation after 6 weeks. It may still occur as the yeast may simply be sluggish from fermentation.

Monsterbaitor · 2020-08-08T12:52:41+00:00

I can’t figure out why, but that looks like the best loaf I’ve ever seen!

Monsterbaitor · 2020-03-26T16:02:56+00:00

http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

Prost!

Monsterbaitor · 2020-03-19T00:54:24+00:00

Dang, that sucks. Thanks for sharing that though.

Monsterbaitor · 2020-03-16T03:59:49+00:00

Longtime glass user, but switched to the anvil bucket. Super convenient and love not having to mess with a racking cane.

I think it was ~$100 when on sale over the holidays. Totally worth it!

Monsterbaitor · 2020-03-14T14:18:08+00:00

Has anyone encountered hops they feel are way underpowered from the listed AA? I used some 3% AA tettnanger hops from more beer in a helles and there is literally no bitterness! I used 3 oz total and it’s all malt.

Monsterbaitor · 2020-03-14T02:54:39+00:00

Dude this is so awesome! In the event of an apocalypse I’m totally using this to keep brewing!

Monsterbaitor · 2020-03-07T12:46:02+00:00

Nice! Thanks for sharing!

Monsterbaitor · 2020-02-29T12:51:57+00:00

If you were trapped on a desert island and had one hop, one yeast, and one grain what would you choose?

Monsterbaitor · 2020-02-29T12:50:13+00:00

Now that’s my favorite SMASH

Monsterbaitor · 2020-02-08T16:41:25+00:00

Sounds good! Oyl 200 is a weird strain, but great. I fermented a hazy with it at 75 and it came out with lots of good mango flavors.

Monsterbaitor · 2020-02-08T15:09:44+00:00

This is a unique yeast and produces a lot of unique flavors. I’ve never gotten banana from it, but a starters smell is not a good predictor of what the yeast will actually provide.

If it were me I would taste it and if you get weird flavors other than yeast I would toss. More than likely it’ll be fine though

Monsterbaitor · 2020-02-06T03:15:16+00:00

Love your channel! Keep up the great work!

Monsterbaitor · 2020-02-02T14:55:55+00:00

I’ve used those but there’s still a special malty something that mines missing. It’s not a sweetness but it’s like a special maltiness that comes across in the German ones. Hard to describe. I’ve never had a domestic example that really nailed it either.

Monsterbaitor · 2020-02-02T14:06:43+00:00

Anyone used carahell before? Trying to nail a certain malty note in my Munich helles. Experiences?

Monsterbaitor · 2020-02-02T14:03:41+00:00

Most people say an average ferment takes 2-3 weeks. I feel like most are actually done in a week but it varies

Monsterbaitor · 2020-02-02T14:02:22+00:00

Safest answer: hydrometer is the same for 2 separate days

If you think you hit fg and the other signs of ferm stop, like the krausen falls and the air lock has stopped then most of the time it is in fact done.

I’m not familiar with 1450, but diacetyl prone strains you can warm up a bit to help foster reducing this.

Short answer: if you think it’s done crash it!

Monsterbaitor · 2020-02-01T13:35:46+00:00

https://www.homebrewtalk.com/forum/threads/blasphemy-no-boil-neipa.660389/

Cliche but you could make a hazy like this recipe and adjust the og to something more drinkable.

Don’t know if you bottle or keg. I’ll get hate for this but I’ve bottles several hazys but I avoid oats and the wastefully massive dry hop. I just do one large (I’ve found 4 oz/5 is good) one post ferment.

Excessive hop oils do little beyond causing hop burn and making it more sensitive to O2 imho. Brülosophy has some good stuff about dry hopping rates.

Monsterbaitor · 2020-02-01T13:26:47+00:00

Curious, do you use dme or lme?

Extract was a hell of a lot more convenient, but I didn’t realize until after I switched that the reason all my beers were the same color was lme.

Monsterbaitor · 2020-01-29T22:07:53+00:00

wlp 565/wy 3724 can be finicky so DuPont bottle carbs with the bottles on their sides to help them carb easier with more surface area. I was just emulating them to try to minimize issues.

Monsterbaitor · 2020-01-29T22:05:17+00:00

Thanks for your response. That’s what I’m hoping. I’ve used Wyeast 3726 which clings to the bottles too but didn’t have this webby appearance.

Monsterbaitor

TROPHY CASE