French Pressing/Infusing Beer

This may have been mentioned already, but if I were going to do this I would put the flavorings in a hop bag-cloth bag used to hold hops during brewing. That should keep any sludge from getting in the beer. Any thoughts ?

 

The French press has a mesh screen to separate liquid from solid

 

I know the french press has a screen. Just a little extra caution.

 

Ugg. Just go get a good cocktail instead? YRMV.

 

Any suggestions for recreating Backyard Rye?

 

I've got a ton of gifted coffee that I'll likely never drink (I may be a Beer Advocate, but I'm a straight up coffee snob) that perhaps I could French press beer through. Always thought I'd brew with it but pressing seems like a more immediate way of using it.

 

I still do this often.

My local store has unsweetened coconut chips that I toast in a pan, cool and steep in half of whatever bottle I'm using(usually BCBS) for about an hour, then mix the rest and it's fantastic. Best coconut stout next to Prop.

 

1. I tried with sweetened coconut flakes and toasted and yes it was sweet but I assumed that was normal with using coconut. Did unsweetened coconut chips make a significant difference in outcome?
2. Is it preferred to let the toasted coconut cool to room temp before steep vs letting it steep right off the pan?

 

I like the idea of being able to experiment with adjunct additions to my homebrew without committing to a full 5 gallons of the beer.

 

It's way better with unsweetened in my opinion.

And I do let it cool.

 

did you soak the beer with the actual cake? Im sure it was great but all I can think of is the mushy soggy cake mess left over afterwards