French Pressing/Infusing Beer

How much carbonation are you losing in the process of doing this? I've tried adding cascade hops to Stone Enjoy By. Let it sit for 5 minutes in the refrigerator, and while it added to the flavor the carbonation loss was pretty bad.

 

We did Hottenroth with raspberries last night, and then again with raspberries & blueberries. Both were a huge hit! Love the concept, and I have heard that the mini-Randall isn't really that great. So I am perfectly content with using a French press. Hottenroth is a superb beer to try something like this with, especially considering the low price. Planning to try kiwi next. Cheers!

 

I infused some freshly squeezed watermelon juice into a Boulevard Wheat once and it turned out decent.

 

I am having a few people over tonight and have a barrel aged impy on tap in the kegerator. Was thinking about trying to blend some of the stout with a habanero in my french press for fun. Has anyone use peppers in their experiments?

If so, how much pepper and beer did you use, and what was the steep time?

 

really can you post that link, its a new on to me, I love to read about it. first time I heard about it, or is it a thing like a randle? randal? randall? Sorry I did not read he whole post. It seems not many do....

 

Someone on the first page commented on using jalapenos in Dreadnought and soaked for about 10 minutes.

 

I missed Parabajava, but I heard this is Parabola with french pressed specialty coffee. Maybe I can make some at home.

 

I wonder what beer with pressed Cooked oatmeal would taste like. lol

 

I have pressed a mango into a Nugget Nectar which came out good then also infused some pure vanilla extract in a FBS but I think I put to much in cause it over powered it. Have to play around with that a little still.

 

Nice the Savannah brewer did a peach oak aged ale once that was frigging great.
http://www.moonriverbrewing.com/

 

Parabajava is still around....

 

as said you probably don't need to French press just soak some peppers in it.

 

I noticed a thread on here about the Bruery doing a beer infusion competition, and I've also noted several green tea beers in the past (though i've never tried one myself). It occurs to me that one can probably make a green tea infused beer by throwing some tea bags in the bottom of a growler and filling it up and leaving it a while to soak. Unlike some ingredients, tea should impart it's flavor qualities quite quickly. The bag would act as an automatic filter.

Has anyone tried to make any beer infusions of their own at home? Perhaps through the use of tea bags in a growler or cold fusion of beer in a coffee press? Any ideas/ suggestions about approaching this? What beer to use? What ingredients to use? What techniques to use?

 

That might make too strong a flavor. Wouldnt it be easier to pour in a regulated amount of already brewed tea into the bottom of the growler before filling?

 

I think you can regulate how strong the flavor comes across pretty easily through controlling how much (how many) tea bags you put in. Similarly, you can control how long the tea bags sit in the beer before taking them out or serving the beer.

You generally should drink a growler pretty quickly, anyway, and since it would be cold brewed, the flavors would be imparted much more slowly.

 

I found an older thread on this topic, for reference. However, the thread involves a Draft Infusion machine that I simply don't have.

http://beeradvocate.com/community/threads/beer-infusion-experiments.3458/

 

I also found this great article online with some recipes, for those who are curious like me:
http://drinks.seriouseats.com/2013/...-infuse-beer-with-hops-spices-cocoa-nibs.html

 

Cooked? Sounds gross.

 

Your comments lead perfectly into what I was going to ask as I was reading this post.

Pressing Beer through Coffee seems reasonable enough and something I definitely would try but the whole time I was thinking are we doing this with room temp/cellar temp beer or warm beer.

If the beer is Cellar temp I can not imagine even a 10 minute steep infusing much flavor.