Brewers, this weekend I brewed up what I hope to be a delicious coconut brown ale a la Kona Koko Brown. I’ve always wanted to try this and researched heavily.
I started with a base of English Brown Ale and toasted 1lb of unsweetened coconut before adding it to the last 15 minutes of the boil. I then racked the whole works coconut and all into the primary.
My concern is that the thick layer of coconut floating on the top of the beer will not let the dry yeast through to do its work. Has anyone else had a similar concern, or am I worried over nothing?
Give her a shake…that should mix the yeast in.
The yeast will find the wort… Have no fear. But next time you may want to put the coconut in a mesh bag, for obvious reasons. You can always “dry hop” with more toasted coconut if you really want to bump it up.
Thank you for the advice! A learning experience that’s for sure. There was some activity this evening, so that plus your comment makes me feel much better!
I had success with a Coconut Brown last summer and am currently have one fermenting as we speak. I “dry hop” the toasted coconut in secondary and let it sit for 2 weeks with great results. Your method should work as well, good luck.
