French Press and Randal Thread

[JulianB1]

30g unsweetened shaved coconut flakes:



about 3/4 of a bottle of BCBS (rest capped and put in the fridge to top off the glass and add carbonation back:



I'll let you know how it turned out in about a half hour.

 

[DrPhunk1]

just grabbed a handful of fresh cinnamon toast crunch from work and am gonna try it with some ten fiddy in the AM. not sure what kind of ration I should go with since the ten fiddy tends to hide flavors pretty well but don't want to over-do the CTC and have it soak up all my beer. the experimenting is half the fun though!

 

[JulianB1]

Pretty nice, coconut is there but I was hoping for a bit more. I'll be playing around with this again.

 

[drbenzo1]

just grabbed a handful of fresh cinnamon toast crunch from work and am gonna try it with some ten fiddy in the AM. not sure what kind of ration I should go with since the ten fiddy tends to hide flavors pretty well but don't want to over-do the CTC and have it soak up all my beer. the experimenting is half the fun though!

Did you just "fresh" cinnamon toast crunch?

 

[rcubed1]

Pretty nice, coconut is there but I was hoping for a bit more. I'll be playing around with this again.

Either you didn't use enough or you didn't let it go long enough. Next time, just change one of those variables. You can easily make a coconut bomb with BCS.

 

[Sage1]

Pretty nice, coconut is there but I was hoping for a bit more. I'll be playing around with this again.

You didn’t mention toasting – did you do that?

 

[JulianB1]

You didn’t mention toasting – did you do that?

No I just tried it straight up from the bag because I was lazy tonight, I'm going to try toasting next time and hopefully get an appreciation for the difference. I used 30 grams (about 4 tablespoons according to the packaging) - should I step it up with more?

 

[DrPhunk1]

Did you just "fresh" cinnamon toast crunch?

I get few perks working for a cereal manufacturer, let me hold on to the ones that I do

 

[JulianB1]

Either you didn't use enough or you didn't let it go long enough. Next time, just change one of those variables. You can easily make a coconut bomb with BCS.

I put it back in the press for another 20 minutes or so and yeah, the coconut is coming through much more now. Next time I think I'll just press it for an hour straight.

 

[drbenzo1]

I get few perks working for a cereal manufacturer, let me hold on to the ones that I do

I didn't realize that! Carry on my friend! Fresh it is! And please report back!

 

[Sage1]

should I step it up with more?

I actually usually only use ~20 g. I think toasting makes a huge difference, as does the size of the flakes (the kind I use is smaller than rice grains).

I just finished making some Prop myself tonight, so here’s what I did:

1. Use just enough coconut to make one layer at the bottom of a small fry pan (20–25 g).
2. Heat on medium-low, tossing every few seconds.
3. Take off the heat immediately once it starts yellowing (note the size of the flakes):
   
   
   
   
4. French press with the minimal amount of liquid possible and the plunger just below the liquid line (you actually want to use as much liquid as possible if extraction efficiency is the only thing you’re concerned about, but I like to have as much cold carb’d beer as possible for backblending – put a wine stopper on the rest of the beer and stick in the fridge):
   
   
   
   
5. About every 5 minutes, bring the plunger up and then down a few times to agitate.
6. 30 minutes later, pour most of the rest of the beer into the french press and move the plunger up and down a few times:
   
   
   
   
7. Add the rest of the beer to taste and enjoy!

[edit]: Of course, if you’re doing this for a bomber of like IRS or something, you’ll either have to double the amount of coconut or greatly increase the steeping time.

 

[thefleshlight]

My grocery store sells already-toasted coconut flakes and that's what I go with, but I agree with Sage above that toasted makes a huge difference over non-toasted. My beer gets infused in ~5 minutes.

 

[waltersrj]

(1) BCBS
(1/4 cup) local espresso beans.
Sit for 15 minutes then drink.
Yum.

 

[Jb123]

 

[drbenzo1]

Smashed PB eggs?

 

[Jb123]

Smashed PB eggs?

Uh huh three of them, need more next time and a diff beer

 

[drbenzo1]

Uh huh three of them, need more next time and a diff beer

That cherry stout...

 

[Jb123]

That cherry stout...

It's gross! I once had one at bells that was like 5 years old and it was nice sooooooo I was aging some. That was a 13 and it's still gross....

 

[JulianB1]

Working on round 2 of coconut BCBS, used a 1/2 cup of unsweetened fancy shredded coconut that I toasted in the pan:



About 2/3rds of the BCBS added to the French press, with the rest going in to the fridge to top the glass off. French press itself is being left on the counter rather than placed in the fridge this time:



Will let you know how it turned out in about 30 minutes.

EDIT: my apartment smells ******* incredible right now.

 

[JulianB1]

Holy. ****.



Way better than my first attempt. This is a coconut explosion in a glass, one of the best beers I've tasted.

 

[Soto]

This is how you use a Randall. Start with this:

Add as much random **** to your Randall as you can find nearby. In this case, we went with coconut, cookie, ritz cracker, onion dip, chocolate covered almonds, wasabi cheese, peach salsa, cork, and a bottle cap.

Pour that golden deliciousness in.

Into the fridge it goes to..."mature". When everything floats to the top, even items that in doing so are defying some gravitational law, you're ready to go.

The end result...

...is the closest approximation to vomit one can find without the process of regurgitation.































(Look, we were drunk.)

 

[caaam]

This is how you use a Randall. Start with this:

Add as much random **** to your Randall as you can find nearby. In this case, we went with coconut, cookie, ritz cracker, onion dip, chocolate covered almonds, wasabi cheese, peach salsa, cork, and a bottle cap.

Pour that golden deliciousness in.

Into the fridge it goes to..."mature". When everything floats to the top, even items that in doing so are defying some gravitational law, you're ready to go.

The end result...

...is the closest approximation to vomit one can find without the process of regurgitation.































(Look, we were drunk.)

But why

 

[JulianB1]

But why

we were drunk

 

[user 305963]

Holy. ****.



Way better than my first attempt. This is a coconut explosion in a glass, one of the best beers I've tasted.

This is why I haven't even considered trying to get a Prop. There are so many ways to infuse BCBS that I'm content to just make my own. And yes, the byproduct of your house smelling like toasted coconut is the bonus kicker.

 

[Juan Gueuzeman]

 

[Brubaker1]

OK. I'm buying a french press now.

 

[drbenzo1]

This is how you use a Randall. Start with this:

Add as much random **** to your Randall as you can find nearby. In this case, we went with coconut, cookie, ritz cracker, onion dip, chocolate covered almonds, wasabi cheese, peach salsa, cork, and a bottle cap.

Pour that golden deliciousness in.

Into the fridge it goes to..."mature". When everything floats to the top, even items that in doing so are defying some gravitational law, you're ready to go.

The end result...

...is the closest approximation to vomit one can find without the process of regurgitation.































(Look, we were drunk.)

 

[thefleshlight]

 

[mrpeterandthepuffers]

So I tried this last night with BCBS and my cheap Ikea french press.

- Toasted Coconut until golden brown
- Put in french press
- poured in half a beer
- let sit on counter until I was finished browsing trade forums and doing the dishes (30 minutes?)
- pressed the plunger
- poured into glass
- poured in other half of beer

Now, it tasted great. Like I really liked the coconut kick it gave. BUT.. there was like nasty coconut oil floating on top of my beer the entire time.

What gives? Do I need to buy better coconut? Get a better french press? Or just deal with it?

 

[user 305963]

So I tried this last night with BCBS and my cheap Ikea french press.

- Toasted Coconut until golden brown
- Put in french press
- poured in half a beer
- let sit on counter until I was finished browsing trade forums and doing the dishes (30 minutes?)
- pressed the plunger
- poured into glass
- poured in other half of beer

Now, it tasted great. Like I really liked the coconut kick it gave. BUT.. there was like nasty coconut oil floating on top of my beer the entire time.

What gives? Do I need to buy better coconut? Get a better french press? Or just deal with it?

That's the best part! Sex Panther isn't made with fake bits of panther.