French Press and Randal Thread

[drbenzo1]

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).

I have tried both simmer adjunct with the beer and added directly to the coffee press. Both have different effects depending on the ingredients. For example, when using fluff or marshmallow or even peanut butter, I have noticed that in order to get the flavors in you either need long amounts of time or heat. Basically heat and time are your two major factors here. Also, some ingredients could use a little heat to get the sugars ready… The reason I simmer in the beer is to incorporate the flavors into the base beer, keeping in mind that you are making a concentrate. Tonight I will also make a variant of speedway with hazelnuts and homemade brandied cherries. I will not simmer, but I will grind the nuts to get the oils ready. I will report back. I also just finished another simmer of a doubled version of what I made last night with a vanilla bean and a shot of Blantosn added…

 

[JulianB1]

Ska Mole stout french pressed with muddled blackberries:



The berries cut through the spice of the base beer a bit, which is one that I enjoy less and less every time I have it. This is okay, but the last time I drink this beer.

EDIT: changed my mind, the first few sips were interesting but it quickly got gross and I drainpoured it.

 

[salzar1]

Rueuze with Black berries and Peaches

 

[DougOLis]

I've been wanting to do this with my Aeropress. It would be better at filtering chunks but it would be a short steep time since the beer would sit on top of a filter and slowly drip. So I'm not sure how it would turn out. I'm going to mess around with a few locals before I mess around with BCBS.

I actually bought some vanilla bean this weekend for that so I'll report back soon.

Wait, have you not discovered the inverted brew method for your Aeropress? That's the only way I (and most people I know) do it.

I feel like an aeropress would work a ton better than a French Press and get a much cleaner beer, but it'd kind of be a pain to do for multiple people. You'd basically be doing individual samples with each press.

An Espro Press would work really well too I think. Much cleaner than a French Press with the ability to do larger batches than an AeroPress.

 

[Alex2]

Wait, have you not discovered the inverted brew method for your Aeropress? That's the only way I (and most people I know) do it.

I feel like an aeropress would work a ton better than a French Press and get a much cleaner beer, but it'd kind of be a pain to do for multiple people. You'd basically be doing individual samples with each press.

An Espro Press would work really well too I think. Much cleaner than a French Press with the ability to do larger batches than an AeroPress.

I know of it but haven't read enough about it for me to be convinced that it's any different. Is it that big of a deal?

 

[DougOLis]

I know of it but haven't read enough about it for me to be convinced that it's any different. Is it that big of a deal?

Yeah, you get a full infusion with it upside down and resting directly on the plunger. Nothing drips out until it's done brewing and you flip it over. It's really not that difficult and the only way I do it now.

 

[DougOLis]

I know of it but haven't read enough about it for me to be convinced that it's any different. Is it that big of a deal?

If you look at recipes from winners at the World Aeropress Championships or other brewing competitions, almost all of them do it inverted.

 

[Alex2]

I'll try it next time. I attempted to pour some Brooklyn Chocolate Stout in it this weekend but overall I think it was a failure. I'll add some pictures later.

 

[claaark13]

Ok, my results/feedback:

I pulled everything out last Saturday as predicted. I poured it into a shaker glass and gave it a taste. Tons and tons of coffee, no vanilla or bourbon. Same story between Sunday and Tuesday. Yes, it was in the fridge for that long.

Criticism of my test pre-blending - coffee was extremely strong, body was thick (great), but no vanilla and no bourbon. Not sure how to deal with this, but I'll probably start with a similar process but less coffee next time. I could also use un-ground beans with the press instead of simmering ground beans and do it all cold.

So, since I'm already drunk, I decided to pour a splash of vanilla extract, about 1/2oz Woodford, 6oz of my concoction and then the rest of fresh Ten Fidy.

2nd time around, pretty good.

 

[drbenzo1]

So, I forgot to report about our Speedway Infusion party we had last Friday! Thanks to rcubed for hosting! We had so many variants and ran through about 3/4 of a 5 gallon keg that night! What a fun tasting! We had all different types of infusion. Andy they were all very interesting. I would say my favorite was Caramelized Bananas in some sort of liquor with cinnamon and nutmeg added to a french press. Rested. Then poured and topped with a little fresh speedway from the keg. That was delicious! The winner from the many variants that night.
I shared my Raspberry, fluff, cocoa nibs, and vanilla bean variant. Super fun night! I will post back with more ideas and more of the variants when I can… Cheers!

 

[rcubed1]

Spirit for the banana's was brandy.

I've since made one with persimmons and toasted coconut. On the sweet side but still very good. Last night I infused Speedway with hazelnuts, with a bit of vanilla powder and cocoa nibs. That combination was outstanding.

 

[DougOLis]

Spirit for the banana's was brandy.

I've since made one with persimmons and toasted coconut. On the sweet side but still very good. Last night I infused Speedway with hazelnuts, with a bit of vanilla powder and cocoa nibs. That combination was outstanding.

Grey Monday light?

 

[rcubed1]

Grey Monday light?

More like Grey Monday meets Chocolate Rain.

 

[rcubed1]

Today's infusion blend:

Speedway Stout infused with pumpkin spices and vanilla powder blended with Silva Stout and a bit of barrel aged Autumn Maple. So damn awesome!

 

[rstang13]

Only one I have an actual picture of. Damn deelish

I've done a ton of stout/bourbon/coffee/vanilla/spices and also a few sours/berries/stone fruits

 

[montrealbcr89]

This is Peche Mortel Randalled with a vanilla bean and toasted coconut:

And this one is Peche Mortel Randalled with a vanilla bean and a cinnamon stick for 24 hours:

Huge vanilla on this one!

 

[islandboi8204]

Tried my hand at proprietors bcbs tonight with about a cup of toasted coconut steeped for 30 minutes in 2012 bcbs. Super tasty!
Now if I had

 

[rcubed1]

Yeah, no point in trading away your cellar to land a Coconut BCS.

 

[salzar1]

Tried my hand at proprietors bcbs tonight with about a cup of toasted coconut steeped for 30 minutes in 2012 bcbs. Super tasty!
Now if I had

Not exactly a french press, but I have multiple of these going in the fridge right now.

 

[drbenzo1]

Tried my hand at proprietors bcbs tonight with about a cup of toasted coconut steeped for 30 minutes in 2012 bcbs. Super tasty!
Now if I had

Yeah, no point in trading away your cellar to land a Coconut BCS.

 

[ExPimp]

Making an attempt. One cut of toasted flakes in half of the beer for thirty minutes. Will report back once I start drinking.

 

[ExPimp]

I'm not sure how proprietors tastes, but I know this was incredibly easy to make and absolutely fantastic. Thirty minutes seems to be just enough to impart the flavor, but half the beer really lost all carbonation. It did make the overall beverage silky smooth, and I will be doing this again with less beer in the steep, but for a longer amount of time.

 

[rcubed1]

Yeah, you don't want to use the whole bottle unless you plan on opening up another one. It's even better when you toast your own coconut. I'd recommend the Bob's Red Mill Macaroon Fine coconut for infusing. It's organic and very fine. It will also make your home smell awesome when you toast it.

 

[CanisMajor]

Not bad at all

Canis

 

[salzar1]

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.

Thank you for the inspiration! Half a vanilla bean was added to each coconut, and the coffee was added to the barleywine.

 

[thebandit1]

I'm too stupid to know how to post pictures, but I did a Randall of some persimmon with some Tilquin Gueze and it was great. Let it set since last night and had it about two hours ago. Also toasted some coconut with some BCBS and it too was great.

 

[tyler1]

Thanks for all the tips! Used a fresh coconut and grated 1 cup. Toasted it then poured half of a bcbs with the coconut in French press, waited 30 minutes and mixed the two halves of beer...really delicious!! Will definitely do this again. Sorry haven't figured out how to post pics yet!

 

[montrealbcr89]

The one in the French press is Isseki Nicho with toasted coconut and a TSP of Knob Creek 9.
The one in the Randall is toasted coconut and a vanilla bean.

I really liked the one with the bourbon. I feel like the vanilla bean overpowered the coconut. I am unsure how to get the coconut to really come forward in these blends!

Both weren't bad, but will try it with another style.

 

[montrealbcr89]

This one is the standard Inniss & Gunn oak aged beer randaled with 1/2 passion fruit. The passion fruit may have overwhelmed it a TOUCH, but i thought i was fantastic, and my best blend/Randall to date.

 

[jdhende]

I didn't take a single picture. I French pressed 1 tablespoon of coursley ground intelligentsia coffee. The Los immortals blend that they used for bcbcs this year. Let it steep in the French press with 1 full bottle of 2013 bcbs for 3-5 minutes. Took it out and was hit with a coffee explosion. I would maybe add slightly less coffee next time as I feel like the barrel and bourbon was lost, but still really good and very simple.