French Press and Randal Thread

[gregkoko]

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.

So you'd say it's better just to use one bottles of BCS pressing half? Was debating pressing a whole bottle and then back blending/recarbing with a second bottle.

 

[gregkoko]

Here goes nothin'

 

[FTowne1]

Here goes nothin'

Need results, please.

 

[gregkoko]

Need results, please.

Followed Sage's instructions and it turned out perfectly coconutty. Our flakes were a tiny bit larger which made it harder to gauge when to remove the flakes from the pan. The larger ones were yellow and the smaller were brown by the time we dumped into the French press. Tasted much more toasted coconut than liquid coconut a la Prop. 10/10 would bang again

 

[dvelcich1]

No pics were taken, but last night during cleanup I had some time to play. I pressed one cut up habanero in Hop Hunter and one cut habanero in Anti-Hero with a wedge of lime, both three minutes. I liked the heat on the HH better but think I'm going in the right direction with the AH. The spice needs a sweeter IPA to balance things out.

 

[Ziggy]

Recent 2015 parabola french press tasting. All ingredients were steeped in just enough Parabola to cover the ingredient and a 1/4 of a bottle minimum. Then let to steep for 30 minutes. They were then poured into tasting glasses and fresh fully carbonated Parabola was added until the glass was full (5.5oz glass). We also used wine bottle stoppers if needed to keep them fully carbonated, but this probably wasn't needed.

My order and I think the overall general consensus of the night:

1. Cinnamon Toast Crunch
2. Vanilla (Should of steeped longer than 30)
3. Toasted Coconut (Should of steeped longer than 30)
4. Coffee (Starbucks and a ton of it)
5. Regular
6. Raspberry

Pictures were fuzzy so I only have the Cinnamon toast crunch and coconut pics to share:

Overall this is a great idea and was quite the tasting event. Parabola was a great base for this experiment. I was actually supposed that I liked the majority of the french press variants more than the original. Surprised I beat tennispl to this, he was in attendance.

I am seriously drooling

 

[Ziggy]

So I've been slacking on getting into this. I've got a bunch of breakfast stout, and some gueuzes needin's some extra flavor.
I forsee vanilla and toasted coconut for the stout, and rasberries or sour cherries for the belgian ****....

Whats the rule of thumb for letting the beer soak in the additions? I haven't really seen an answer on that. Come to think of it, i know jack-off about french pressing beer......

 

[rcubed1]

The rule of thumb is that there is no rule of thumb. Experiment and figure out what works for you. But people have posted their methods for good results.

 

[whiskey1]

Recent 2015 parabola french press tasting. All ingredients were steeped in just enough Parabola to cover the ingredient and a 1/4 of a bottle minimum. Then let to steep for 30 minutes. They were then poured into tasting glasses and fresh fully carbonated Parabola was added until the glass was full (5.5oz glass). We also used wine bottle stoppers if needed to keep them fully carbonated, but this probably wasn't needed.

My order and I think the overall general consensus of the night:

1. Cinnamon Toast Crunch
2. Vanilla (Should of steeped longer than 30)
3. Toasted Coconut (Should of steeped longer than 30)
4. Coffee (Starbucks and a ton of it)
5. Regular
6. Raspberry

Pictures were fuzzy so I only have the Cinnamon toast crunch and coconut pics to share:

Overall this is a great idea and was quite the tasting event. Parabola was a great base for this experiment. I was actually supposed that I liked the majority of the french press variants more than the original. Surprised I beat tennispl to this, he was in attendance.

I think this is the tasting Kyle told me about(not sure if he's on TB). I was surprised to hear 30 minutes wasn't long enough for the coconut. I recently switch to unsweetened coconut chips, it cuts down considerably on the "floaties".

 

[demmons]

Westbrook Gose on fresh Blue and Raspberries.

 

[DougOLis]

Any Lichtenhainer suggestions? Trying to figure out what might play well with the smokey aspect of that. Maybe cherries?

 

[kmello69]

Glad I found this thread! Just tried this for the first time tonight, before I even knew this existed.

Got a case of Westbrook Gose in today, so decided to smash up some fresh raspberries and blueberries and press. Only left it on the fruit for 5 minutes, and its still damn tasty. Next time, I'll do 30 minutes.

 

[wuntrikpony]

Just did an infusion with Anderson Valley gose+fresh peaches. 2 diced peaches into about 4oz of liquid for 30 min...strained through a sieve and topped up with the remaining liquid. Got a wonderful fresh cut fruit smell, but the taste certainly leaves something to be desired. Definitely a lack of sweetness in the base beer makes it a bad combo with fruit that isn't very sweet on its own.

One other problem I encountered was the beer foaming like crazy(lots of peachy nucleation points) so the beer ended up with much less carb than I hoped.

 

[XmnwildX12]

New Glarus Berliner Weiss and 6 mashed up strawberries

 

[XmnwildX12]

Bourbon County and Jamaican Blue Mountain

 

[Ziggy]

Experimenting with Gose.
Please note my yellow plastic counter tops are ugly as **** but do neatly match the can

Pretty sure this recipe has been done many times before me.
2 kiwis, and half a lime cut up
One can of Union Craft Brewing's Old Pro Gose (Best gose i've had yet BTW)

Steep about 10 to 15 minutes
I left about a big sips worth in the can to add carbonation at the end

Voila

Tasted like a sweet and salty fizzy margarita.

 

[Johnnie Nepal]

gose & rhubarb; hammered the **** out of the veggie in the press but it was absolutely worth it for that additional tartness!

 

[wyatt1]

I did about 150ml of 3F OG on some mashed up apricots for 30 minutes, then added about 100ml OG back for carbonation. It was outstanding.

 

[DrPhunk1]

Did a bottle of NG Berliner on top of about 10 chunks of watermelon, let it steep about 30 mins and added another full bottle to recarb. Might've been a little too heavy on the watermelon but it was refreshing as hell. Sorry no pictures...

 

[thewimperoo]

Had some blackberries and figured I'd dick around with my new french press. Put half the bottle in there with the blackberries for about 30 minutes, then topped off each glass with the leftovers from the bottle. Not bad. The blackberries mingle well with all the brett.

 

[davey101]

Berliner + apricots = sexcellent!

 

[sacrelicio]

What do you guys like to mix with IPA

 

[drbenzo1]

What do you guys like to mix with IPA

Whiskey

 

[RayP]

Any suggestions on what to French press Founders Porter with? So far I've only messed with sours.

 

[Ziggy]

Any suggestions on what to French press Founders Porter with? So far I've only messed with sours.

Toasted coconut, Dark Chocolate/Bakers Chocolate, Ground coffee beans, vanilla beans, caramel candies, kit kat bars, reeses cups. Hell, gummy bears, just ******* give it a try.

Edit: Try it with berry fruits too, i'm gonna eventually do that.

 

[Brubaker1]

White Birch Berliner Weisse plus 5oz raspberries. Not too bad for $5.

 

[Ziggy]

White Birch Berliner Weisse plus 5oz raspberries. Not too bad for $5.

How often do these talk beer glasses go on sale? That teku is awesome.

 

[Hookemhops13]

How often do these talk beer glasses go on sale? That teku is awesome.

 

[RayP]

Picked up a bunch of fresh local peaches, blueberries, a coconut, whole pineapple, and dried tart cherries... Oh, and a case of Athena.

Dis gun be fun.

Anyone have any ideas on what kind of alcohol might mix well with a tart berliner and some fruit to rehydrate the cherries in? Rum? Brandy? Bourbon didn't sound so great, but might give it a try anyway since I have so much.

 

[RayP]

And now we wait...