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-   -   All Grain with a French Press Coffee maker (http://www.homebrewtalk.com/f36/all-grain-french-press-coffee-maker-86441/)

BuffaloSabresBrewer 10-31-2008 02:10 AM

4 Attachment(s)

So heres my first real attempt.


Grind your grains and pour them into the french press. My crush was a bit too fine but it usually is. If your a first time AGer see if your LHBS can crush a little on the coarse side. Or if your ordering online some rice hulls might be a good idea. Ill be experimenting with this in the future.
Attachment 8305
Dough in with you mash water that should be heated by now. Do this in the sink just in case you spill. I filled it a little too much. Next time I would go with a little less but it still worked great.
Attachment 8306
Put the top on and wait an hour or so depending on your recipe. I wrapped it in a few hot wash cloths because my oven wouldnt go below 200.
Attachment 8309
Now to sparge. Very easy just consists of slowly depressing the plunger as if you were brewing coffee. Then just pour off your wort.
Attachment 8310
Repeat filling, stirring, depressing, and pouring until your desired volume is achieved.

Your going to get some bits of grain. Probably less than I did because of the fine crush. I didnt have any coffee filters so I tried to use a torn piece of paper towel. It was poorly sized so it didnt work well but a more careful trimmed coffee filter would probably work worlds better. I just let the grain settle out before boiling. I quickened this by throwing the wort in the fridge. Just decant off the grain if necessary and boil as usual.
I know Im missing something...so point it out.


BuffaloSabresBrewer 10-31-2008 02:10 AM

4 Attachment(s)

So heres my first real attempt.


Grind your grains and pour them into the french press. My crush was a bit too fine but it usually is. If your a first time AGer see if your LHBS can crush a little on the coarse side. Or if your ordering online some rice hulls might be a good idea. Ill be experimenting with this in the future.
Attachment 8305
Dough in with you mash water that should be heated by now. Do this in the sink just in case you spill. I filled it a little too much. Next time I would go with a little less but it still worked great.
Attachment 8306
Put the top on and wait an hour or so depending on your recipe. I wrapped it in a few hot wash cloths because my oven wouldnt go below 200.
Attachment 8309
Now to sparge. Very easy just consists of slowly depressing the plunger as if you were brewing coffee. Then just pour off your wort.
Attachment 8310
Repeat filling, stirring, depressing, and pouring until your desired volume is achieved.

Your going to get some bits of grain. Probably less than I did because of the fine crush. I didnt have any coffee filters so I tried to use a torn piece of paper towel. It was poorly sized so it didnt work well but a more careful trimmed coffee filter would probably work worlds better. I just let the grain settle out before boiling. I quickened this by throwing the wort in the fridge. Just decant off the grain if necessary and boil as usual.
I know Im missing something...so point it out.


BuffaloSabresBrewer 10-31-2008 02:10 AM

4 Attachment(s)

So heres my first real attempt.


Grind your grains and pour them into the french press. My crush was a bit too fine but it usually is. If your a first time AGer see if your LHBS can crush a little on the coarse side. Or if your ordering online some rice hulls might be a good idea. Ill be experimenting with this in the future.
Attachment 8305
Dough in with you mash water that should be heated by now. Do this in the sink just in case you spill. I filled it a little too much. Next time I would go with a little less but it still worked great.
Attachment 8306
Put the top on and wait an hour or so depending on your recipe. I wrapped it in a few hot wash cloths because my oven wouldnt go below 200.
Attachment 8309
Now to sparge. Very easy just consists of slowly depressing the plunger as if you were brewing coffee. Then just pour off your wort.
Attachment 8310
Repeat filling, stirring, depressing, and pouring until your desired volume is achieved.

Your going to get some bits of grain. Probably less than I did because of the fine crush. I didnt have any coffee filters so I tried to use a torn piece of paper towel. It was poorly sized so it didnt work well but a more careful trimmed coffee filter would probably work worlds better. I just let the grain settle out before boiling. I quickened this by throwing the wort in the fridge. Just decant off the grain if necessary and boil as usual.
I know Im missing something...so point it out.


BuffaloSabresBrewer 10-31-2008 02:10 AM

4 Attachment(s)

So heres my first real attempt.


Grind your grains and pour them into the french press. My crush was a bit too fine but it usually is. If your a first time AGer see if your LHBS can crush a little on the coarse side. Or if your ordering online some rice hulls might be a good idea. Ill be experimenting with this in the future.
Attachment 8305
Dough in with you mash water that should be heated by now. Do this in the sink just in case you spill. I filled it a little too much. Next time I would go with a little less but it still worked great.
Attachment 8306
Put the top on and wait an hour or so depending on your recipe. I wrapped it in a few hot wash cloths because my oven wouldnt go below 200.
Attachment 8309
Now to sparge. Very easy just consists of slowly depressing the plunger as if you were brewing coffee. Then just pour off your wort.
Attachment 8310
Repeat filling, stirring, depressing, and pouring until your desired volume is achieved.

Your going to get some bits of grain. Probably less than I did because of the fine crush. I didnt have any coffee filters so I tried to use a torn piece of paper towel. It was poorly sized so it didnt work well but a more careful trimmed coffee filter would probably work worlds better. I just let the grain settle out before boiling. I quickened this by throwing the wort in the fridge. Just decant off the grain if necessary and boil as usual.
I know Im missing something...so point it out.



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