I made a pastry stout (I know, I know) a while back. I added about 450g light toasted desiccated coconut after primary. Two weeks later it was tasting lovely and big bang of coconut. A week later there was hardly any coconut and the whole beer tasted off. I believe this was due to the coconut. Maybe I didn't toast it enough?>
Am I better making a tincture for Coconut to avoid this in the future?
Toast it and thrown it in the mash as well.
Mmm. That's an idea...
I think the problem is with oxygen pick up that causes the aroma to die off.
Yep, that could be it alright
Some guys are doing a tincture of coconut with malibu. Seems a bit much to me ;D
https://www.homebrewtalk.com/threads/coconut-wine.308773/ This was suggested to me my Sorcerers Apprentice
This link from that link looks to be on the right track, https://www.nytimes.com/2007/09/05/dining/05curi.html
Yep makes sense. Thanks!