After two weeks in primary fermentation, it was time to transfer the porter to a secondary container and add the coconut and cacao nibs. The nibs are organic ecuador nibs that I got from the homebrew shop. I acquired the unsweetened coconut from Whole Foods.
But first I had to check out how the porter was so far. Gravity reading was 1.023, which brings the ABV to 6.4%, which is right about on target. Taste wise, it was pretty good. Solid roast with a bit of sweetness like I wanted. Mouthfeel was medium, so it had a little body to it. It would be great as a standalone porter without further treatment. I intend to do that in the future. But not now. I transferred the beer via autosiphon to a clean, sanitized 5 gallon bucket.
To prep the coconut, I lined a cookie sheet with aluminum foil and spread out a little over a pound of the coconut on it. I lowered the oven rack and set it to low broil. Then I toasted the coconut (with oven door ajar) for about 5 minutes. Then I stirred up the coconut with a spatula to expose the untoasted layers and let it toast for another two minutes. Just so it had a golden color.
I sanitized a 5 gallon paint strainer bag in Starsan (the same type that I use to brew with), then put the toasted coconut and 4 oz of cacao nibs in it and tied off the bag. Then I put it in the beer, sealed the bucket and that’s it. So far, I think I’m on the right track. I’m going to take a sample in two days to make sure I don’t overdo the flavors, because I have no idea how fast the beer will extract the coconut flavor. Until next time.