Yesterday I decided to use my French Coffee Press over doing some type of dry hopping.
I read about this long ago but never did it before and before going LOB.
https://beerandbrewing.com/use...o-enhance-flavors-in-your-beer
!!!!! This copied from another thread. I figured some of you using Anvils might like this idea.!!!!!!!!
This is what I did yesterday.
1) Measured out a 1-liter trifecta using Sodium Metabisulfate, Asorbic Acid and Brewtan-B.
2) Dropped 20mg, 20mg, 40mg into a liter of post boiled water
3) Then poured it on an oz of Citra cryo in my coffee press.
4) Gently stirred and let it steep 10 minutes.
5) Then slowly pressed the hops to separate the particulate hop tea.
6) Poured it in a sanitized 2-liter (2L) bottle.
7) Using my carbonating cap and put 10psi on it.
8) Next, I inverted it to use the CO2 pressure to force it into my closed and purged keg. Using a gray gas connect on the 2L bottle and a black disconnect on liquid out. Both connected with a 3ft 3/16" transfer line. Popping off the black disconnect just before the 2L ran empty.
9) I had to vent my keg afterwards.
10) Then did my closed transfer for my pale ale and spunded.
The 2L was very clean, no particles got into the keg from what I could tell.
Don't know how it's gonna taste. It smelled damn good while in the coffee press.