Adding coconut after fermentation

I am attempting to brew the coconut porter as listed in this thread, which is bubbling away nicely at the moment.

It notes:

after fermentation, rack off into PB or somesuch.  Then toast 700g dessicated coconut in oven for 40min at 150C or until just turning brown - do not burn!! Add 100g of untoasted coconut to the PB with the 700g of toasted coconut - loose. Leave for 10-14 days, giving a shake around every now and then as the coconut floats to the top.

After my fermentation is complete (I usually leave my brew for 3 weeks, no secondary) would racking it out onto the coconut, into a lidded bucket with no airlock, be suitable?

I've only got one fermentation vessel with airlock available, so I was planning on using my bottling bucket for secondary. It's just got a tight fitting lid with no hole for airlock.

Alternatively I can rack off into bucket, clean the fermentation vessel, then put the beer back in there with the coconut?

Topic porter secondary beer homebrew

Category Mac

1
answered at

How did this go?

I brewed a coconut IPA and used loose toasted coconut. The worst idea ever for beer. I had to siphon out the beer through two vessels and use a screen to clear the big bits. Next time, I will put the toasted coconut in a mesh bag.

What a mess it was. Plus, I lost nearly 1/5 volume from all the liquid absorbed by the coconut.

1
answered at

Seems like a good plan. I conduct secondary with low fermentable addition in closed lid buckets without problems. These lids are not perfectly airtight, and this imperfection is enough to let CO2 out. Preferably use oldest (least tight) lid you have.

Alternative is possible, too, but it doubles the chance of contamination, and will double oxidation. I would avoid it - unless you expect vigorous fermentation after coconut addition. But I wouldn't do it. I'd rather unsnap lid a little to let excess CO2 out, but still use no-airlock vessel.

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