French Press and Randal Thread

[drgarage1]

Quite well, it would appear.

 

[tehzachatak]

Didn't dontdrinkbeer age Speedway in a coconut? How did that turn out?

Also, what other fruits could we pour beer into? Hollowing out a pineapple to pour BCBS into sounds like it's feasible.

Oh this needs to happen with a berliner so bad

 

[salzar1]

Sour in the Rye/Rueze/WhiteOakSap/OudeTart with Black berries + Pomegranates

 

[tehzachatak]

I wonder how much pressure a pineapple could hold if I tried to force carb

 

[maximthegreat]

I had bcbs in a randal with serrano peppers at FOBAB and I thought it was pretty tasty.

 

[xnicknj]

Oh this needs to happen with a berliner so bad

Oh **** you're right. Maybe a real basic one like 1809...or get your salt on with Westbrook Gose. In a pineapple.

 

[Bill2]

I was able to have a small taste of a RIS aged inside a toasted coconut for 7 days which was a real special treat. I can understand any attempts to replicate that flavor without as much patience being required.

 

[dontdrinkbeer]

Didn't dontdrinkbeer age Speedway in a coconut? How did that turn out?

Also, what other fruits could we pour beer into? Hollowing out a pineapple to pour BCBS into sounds like it's feasible.

like Eli Porter, I DEEEEEEEEEED IT

http://dontdrinkbeer.com/2013/04/14/operation-vanilla-coconut-speedway-now-initiated/

I got one question mayne, tell me who next subanugganubbasugga gettin da bess.

 

[ExPimp]

I wanted to make a CBS knock off tonight.... Soaked a 1/4 of a split and seeded vanilla bean in some decent bourbon and let it sit for 30 minutes after heavy muddling. Then I added an ounce of pure maple syrup and poured all of a breakfast stout on top. Fantastic. I need to try this beer with some toasted coconut like others next...

 

[Minnesotaryan]

Espresso, Evan Williams single barrel and cinnamon ten fidy!

 

[Minnesotaryan]

This is wonderful

 

[montrealbcr89]

Considering purchasing a Randall Jr. Is there a huge difference between the use of on of those and a French press?

 

[drbenzo1]

I do not have a Randall Jr, but I have herd that it is not all that different.

 

[Friend_of_the_Gueuze]

Considering purchasing a Randall Jr. Is there a huge difference between the use of on of those and a French press?

Yes: one has a shark. One does not.

 

[claaark13]

Well, since none of you ******* wanted to give it a shot, here is how I satarted:

I brought water to a boil in a double boiler. I put on the top, dropped the water to a level 4 on my stove, and poured in enough Ten Fidy to give 1/2" atop the bottom of the pot. I used fresh yet pre-ground Gevalia French Roast (apparently I need to grow the hair long, dye it blonde and lose 100lbs to appeal to my wife's coffee purchasing needs), 2 TBSP dumped into the TF. I also dumped in 1 TBSP of Woodford Reserve and 1/4 TSP vanilla extract. I mixed it all frequently and added in a few more ounces of TF after 10 min.

20 min cook total on it all. I then poured it all into the french press, which already included 1/4 TSP of vanilla extract.

I turned off the heat, let it cool for maybe 10 minutes and then poured it into the FP. I then added the rest of the beer:

It sat at room temp for at least 4hrs, then has been since moved to the fridge. I intend to keep it there through tomorrow night, then start blending fresh TF into it on Saturday after I get some important stuff done.

 

[drbenzo1]

claaark13 I did something similar last night. Pics and info to come.

 

[Minnesotaryan]

Considering purchasing a Randall Jr. Is there a huge difference between the use of on of those and a French press?

I find that my randal jr keeps carbonation a bit better than when I tried it with a french press.

 

[claaark13]

claaark13 I did something similar last night. Pics and info to come.

Dammit, that means I just wasted $17 on a 4pk of Ten Fidy.

 

[drbenzo1]

Dammit, that means I just wasted $17 on a 4pk of Ten Fidy.

Wasted? Sounds to me like you enhanced $14

 

[drbenzo1]

So, I simmered Raspberries, 2 tbls of cocoa nibs, and 2 tbls of fluff with a half a bottle of Speedway. I mashed it up after a little simmer time.

Then I strained and chilled. Once chilled I blended with the other half of the bottle and served.

The wife and I enjoyed. I might add a shot of bourbon in the next batch. I also want to increase the amount of fresh speedway and decrease the infusion amount. This will help with lowering sweetness and increasing carbonation.
Cheers!

 

[Alex2]

Anyone who has used a french press (actually an aeropress) with beer:

I know most people use coffee beans, but has anyone ever used freshly ground coffee? I'm considering doing both tonight to see how they two turn out.

 

[drbenzo1]

Anyone who has used a french press (actually an aeropress) with beer:

I know most people use coffee beans, but has anyone ever used freshly ground coffee? I'm considering doing both tonight to see how they two turn out.

I did once when I had a keg of speedway on hand at my house earlier in the year… Super Coffee!

 

[Alex2]

Awesome! I'll do both tonight with some Brooklyn BCS.

 

[montrealbcr89]

I find that my randal jr keeps carbonation a bit better than when I tried it with a french press.

Haha, nice. I caved an order one yesterday. Looking forwar to trying it out. Thanks for the heads up!

 

[jbuddle]

Wait, sorry, why simmer the beer with stuff? Why not just make a fruit/adjunct simmer sans beer and add that directly to non simmered, already cold and carbonated beer? I'm honestly confused (but also want to be part of this).

 

[claaark13]

Wait, sorry, why simmer the beer with stuff? Why not just make a fruit/adjunct simmer sans beer and add that directly to non simmered, already cold and carbonated beer? I'm honestly confused (but also want to be part of this).

This may not have been directed towards me (you seemed to be talking more about the fruit), but I did it because I wanted to draw out more of the coffee uprfront and also try to better have the liquids infuse with each other (probably not the right word). I used as little amount of liquid as possible in the mix. I used indirect and lower heat than used when actually making my coffee because I didn't want to alter the base beer too much. I don't know too much about brewing, but boiling beer can't possibly help maintain flavor.

 

[jbuddle]

This may not have been directed towards me (you seemed to be talking more about the fruit), but I did it because I wanted to draw out more of the coffee uprfront and also try to better have the liquids infuse with each other (probably not the right word). I used as little amount of liquid as possible in the mix. I used indirect and lower heat than used when actually making my coffee because I didn't want to alter the base beer too much. I don't know too much about brewing, but boiling beer can't possibly help maintain flavor.

Ok, that makes sense. I wonder if you could also just do a cold brew style coffee infusion and let the beer sit overnight with the fresh ground coffee at room temp or even in the fridge. You'd lose more carbonation that way I guess. Anyone that kegs homebrew could do this and use a carbonator cap to reintroduce Co2.

 

[Alex2]

Ok, that makes sense. I wonder if you could also just do a cold brew style coffee infusion and let the beer sit overnight with the fresh ground coffee at room temp or even in the fridge. You'd lose more carbonation that way I guess. Anyone that kegs homebrew could do this and use a carbonator cap to reintroduce Co2.

I would think overnight would be overkill. I brew coffee with an aeropress and the water sits in the press for less than a minute, then I press it straight through a filter into a cup. Also a friend of mine dumped a pound of coffee beans into a lemonade type dispenser and poured a 4 pack of Bourbon County in it, let it set for 15-20 minutes and once he started pouring it, the coffee dominated and stripped away what I love about Bourbon County, it was just one dimensional.

Tonight I'll try beans versus ground coffee. Then I'll try different amounts of coffee and different steep times. I'm interested in figuring out a nice formula so I can do it with a nicer stout.

 

[claaark13]

Ok, that makes sense. I wonder if you could also just do a cold brew style coffee infusion and let the beer sit overnight with the fresh ground coffee at room temp or even in the fridge. You'd lose more carbonation that way I guess. Anyone that kegs homebrew could do this and use a carbonator cap to reintroduce Co2.

Carbonation isn't the problem for me, I plan to blend in fresh beer to both taste and carbonation preference.

I think doing it cold would get some good flavors, possibly a little more smoothness and less roast, but I wanted to go balls-out on the first try. I figure that if it is too much, I can start dialing it back from there. It is a lot easier to fix too intense by blending in more Ten Fidy than it is to fix too little by having all of this extra Ten Fidy to drink.

 

[nanobrew1]

BCBS with candied orange peel and cacao nibs. I saved about 1/3 of the bottle to add back in to help with carbonation