French Press and Randal Thread

[drbenzo1]

 

[RayP]

The peaches one turned out awesome, will definitely be doing again. And that was with using not exactly the most ripe peaches.

Blueberry and coconut was not so great, but drinkable.

 

[Brubaker1]

Live Oak Berliner with 5oz mango. So the glass on the left has all the mango in it. On the right is the base. I was so-so on the mango at first but the I drank half of each glass and combined them.....that was the sweet spot. I think I'll try mango in some more stuff.

 

[FTowne1]

I don't own a French press (yet) but I diced up half a peach and put it in my martini shaker with a half bottle of one of my home brewed saisons. I let it sit for 10 minutes, strained it off and added the other half of the bottle for carbonation.

I'm hooked and I am going to buy a French press ASAP.

Sorry, no pics.

 

[drbenzo1]

.

Sorry, no pics.

Reported

 

[thunderbirdesq]

3 Over ripened Apricots smashed up+
1 Persimmon Ship=
Sexy fruit bomb.

 

[drbenzo1]

Drank a full abyss vertical over the weekend, and both 2009's we opened were fuct... So... We added my friends Mexican chocolate cookies to one bottle and recarb with the other. It turned out really good despite the **** 2009 bottle... I was pleasantly surprised

 

[omegagogetass4]

Tried doing Drie Fonteinen oude gueuze with raspberries. Turns out, I should probably by good quality fruit. Raspberries had no flavor, so I ended up with a ******, flat oude gueuze.

Is there a solution to the beer losing all carbonation?

 

[omegagogetass4]

The peaches one turned out awesome, will definitely be doing again. And that was with using not exactly the most ripe peaches.

Blueberry and coconut was not so great, but drinkable.

I look forward to hearing your results on french-pressed tropicalia...that's happening, right?

 

[FTowne1]

Tried doing Drie Fonteinen oude gueuze with raspberries. Turns out, I should probably by good quality fruit. Raspberries had no flavor, so I ended up with a ******, flat oude gueuze.

Is there a solution to the beer losing all carbonation?

I used frozen raspberries(that I let thaw) and got plenty of flavor. Don't use all the beer for the press. Hold back half the bottle to add afterwards to bring back the carbonation.

 

[RayP]

I look forward to hearing your results on french-pressed tropicalia...that's happening, right?

You give me an idea of something that sounds even remotely tolerable to french press with a Trop and I'll give it a try.

 

[omegagogetass4]

You give me an idea of something that sounds even remotely tolerable to french press with a Trop and I'll give it a try.

Citra?

 

[Brubaker1]

You give me an idea of something that sounds even remotely tolerable to french press with a Trop and I'll give it a try.

The answer is NOT bacon

 

[Brubaker1]

I used frozen raspberries(that I let thaw) and got plenty of flavor. Don't use all the beer for the press. Hold back half the bottle to add afterwards to bring back the carbonation.

I've noticed quite a bit more flavor from frozen raspberries than from fresh in the few times I've done raspberries.

 

[omegagogetass4]

Hold back half the bottle to add afterwards to bring back the carbonation.

Thanks. That's exactly what I needed.

 

[Hookemhops13]

I've noticed quite a bit more flavor from frozen raspberries than from fresh in the few times I've done raspberries.

I would guess this is due to the freezing action breaking up the structure of the berry and allowing more juice out than just dropping a raspberry in. If using fresh raspberries I'd muddle them a bit before adding to the French press.

At least this is how I approached fruiting my home brew sour so I would think it would be similar.

 

[BigDaddyPolite]

Two things:
2) Anyone try to make a homemade 2014 Prop? And care to share the recipe/results?

Don't think I ever saw anyone post any 2014 Prop ideas, so I tried my own easy version:
-small amount of lightly toasted shaved coconut (~2 tablespoons)
-small amount of Cinnamon Toast Crunch (~20 squares)
-put both in french press and add a small splash of vanilla
-mix in 4-5 ounces 2013 BCBS
-leave in fridge for 30 minutes
-complete press and add back rest of the BCBS

Tried it last night (after drinking an original 2014 Prop Sunday for a fairly recent comparison), and taste was similar and just as good, while the nose was better on the homemade version (all my opinion, of course).

Having now tried many variations/blends of fruit additions, vanilla, coconut, Cinnamon Toast Crunch, etc. to a variety of stouts (mostly BCBS since it always turns out the best), this is my favorite variation thus far. You get the cinnamon and the coconut without too much of either, and the mouthfeel is great. I didn't have cocoa nibs or Panela, but the bit of Vanilla did the trick instead and the result was not dramatically different than the original.

With a bit of fine-tuning it could be closer to the original but it was so good I don't feel the need to tinker any further.

 

[Brubaker1]

Don't think I ever saw anyone post any 2014 Prop ideas, so I tried my own easy version:
-small amount of lightly toasted shaved coconut (~2 tablespoons)
-small amount of Cinnamon Toast Crunch (~20 squares)
-put both in french press and add a small splash of vanilla
-mix in 4-5 ounces 2013 BCBS
-leave in fridge for 30 minutes
-complete press and add back rest of the BCBS

Tried it last night (after drinking an original 2014 Prop Sunday for a fairly recent comparison), and taste was similar and just as good, while the nose was better on the homemade version (all my opinion, of course).

Having now tried many variations/blends of fruit additions, vanilla, coconut, Cinnamon Toast Crunch, etc. to a variety of stouts (mostly BCBS since it always turns out the best), this is my favorite variation thus far. You get the cinnamon and the coconut without too much of either, and the mouthfeel is great. I didn't have cocoa nibs or Panela, but the bit of Vanilla did the trick instead and the result was not dramatically different than the original.

With a bit of fine-tuning it could be closer to the original but it was so good I don't feel the need to tinker any further.

I've been on a similar path to create my own prop. Best I've personally done was a BCBS steeped with 1/2 cup lightly toasted coconut + exactly one dash of cinnamon + exactly one splash of vanilla extract. The only thing I don't like about it is that the coconut leaves it a bit oily....still pretty fantastic though.

I've been itching to do some cinnamon toast crunch since that has proven to be pretty popular here.

 

[BigDaddyPolite]

I've been on a similar path to create my own prop. Best I've personally done was a BCBS steeped with 1/2 cup lightly toasted coconut + exactly one dash of cinnamon + exactly one splash of vanilla extract. The only thing I don't like about it is that the coconut leaves it a bit oily....still pretty fantastic though.

I've been itching to do some cinnamon toast crunch since that has proven to be pretty popular here.

Glad to hear I am not the only one, and curious to hear what others may have tried.

In my experiences trying three variations of cinnamon:
Cinnamon Toast Crunch >>>>>>> ground cinnamon or cinnamon sticks

YMMV, but once I tried the CTC, I stopped using regular cinnamon in my french press blends.

 

[omegagogetass4]

Just bought some cinnamon toast crunch. Now the hard part is holding myself off from eating it.

 

[ASak10]

Alright people, I've got a crowler of BA Ten Fidy that I'm going to press with stuff (wife and kids are going to be out of town....woooooooo!). Give me ideas. So far I am thinking CTC, coconut, and maybe a mix like Brubaker posted.

 

[anteater1]

Glad to hear I am not the only one, and curious to hear what others may have tried.

In my experiences trying three variations of cinnamon:
Cinnamon Toast Crunch >>>>>>> ground cinnamon or cinnamon sticks

YMMV, but once I tried the CTC, I stopped using regular cinnamon in my french press blends.

I'm really intrigued by the Cinnamon Toast Crunch idea. Since a lot of people seem to think its so delicious, has anyone tried it on a homebrew scale?

 

[ASak10]

Also, anyone have any tips on trying to recap a half a crowler? Would something like duct tape over the opening be enough to keep some carbonation, or pouring it into an air tight container of some sort? This is getting complicated, I may just intihar this thing.

 

[FTowne1]

I'm really intrigued by the Cinnamon Toast Crunch idea. Since a lot of people seem to think its so delicious, has anyone tried it on a homebrew scale?

Also interested in this.

 

[rcubed1]

No, that's going to leak.

If you had a soda bottle with a carbonation cap you could do it.

 

[fosterjm]

Brooklyn Sorachi Ace W/Strawberry and Lime.
Left in fridge for about an hr. Mostly strawberry on the nose. A little sugary sweet.
Taste was mostly the lime and acid taking over.

Have another bottle, I want to do Coconut/Blueberry.

#properglassware

Cheers!

 

[Ziggy]

Alright people, I've got a crowler of BA Ten Fidy that I'm going to press with stuff (wife and kids are going to be out of town....woooooooo!). Give me ideas. So far I am thinking CTC, coconut, and maybe a mix like Brubaker posted.

Pix or it didn't happen!

 

[ASak10]

Pix or it didn't happen!

Can confirm that it did not happen Ended up taking it to a bottle share last weekend which was probably better for me anyway since I didn't have to drink the whole thing by myself! I'll just have to grab another crowler next time it's on

 

[thunderbirdesq]

Fritz Briem 1809 Berliner and blackberries from my yard mashed and infused for 30 mins. Berry delicious!

 

[duckyboycantfly]

First attempt at this. Cocoa nibs, pecans, cinnamon and a couple drops of vanilla extract. 30 minutes in fridge, pressed, then blended back in with "winecorked" bottle.

Definitely going to use less cinnamon next time. Does toasting the nuts bring down that bitterness I'm getting?