Home made BCBCS variant

Had the above, and also had the original Vanilla fresh and with some age and I hope I don't get flamed for saying I liked the beaned BCBS best of all of them.

 

I've added cold brew coffee to a few stouts and it's usually pretty awesome. As I read this, I was drinking a 2012 BCBS. And I had some cold brew going in the fridge. Bam! Added a half ounce to what was left in my glass of BCBS and it's amazing.

 

Ive heard of guys adding toasted coconut to their BCBS and claiming that it is equally as good as prop

 

Not with BCBS, but I'll routinely add some nice bourbon or rye whisky to plentiful beers like Founders Imperial Stout.

 

Haven't tried it with a bcbs yet but I've done this on numerous occasions with imperial stouts with great success. Just did it with a weyerbacher heresy last night. A little dash of vanilla doesn't hurt either.

 

I've said this a few times here but a splash of bourbon in Schlafly's Pumpkin beer is sublime.

 

Assuming you refrigerated the beer for those 12 hours or did you let it sit at room temp? I don't have a home brew capper, but I have a rubber stopper that tends to work pretty well over short time periods, especially with heavier, lower carbonation beers like BCBS. I imagine it would handle 12 hours just fine.

I may give this a try as I have some whole vanilla bean and an "extra" BCBS.

 

I have a whole case of Founders IS (which I obviously love)...how much bourbon do you add to a 12oz. glass? Would love to give it a shot (pun intended)

 

Heresy is a great beer to experiment with. Relatively prevalent (at least around here) and it's a really, really good beer by itself.

 

Tell me more, I love coconut and I love stouts so this seems like an amazing idea.
How'd you go about it?

 

Had great success with mango/anchovy BCBS. I heard from a guy thats knows my sister's best friend's third cousin twice removed that Brett Porter said it's actually the next variant!

 

…mango / anchovy

… lol

 

I shred coconut and toast it on a frying pan and add some vanilla and almond extract.

Put it in a french press for 7-10 minutes and pull it out and pour.
It's so damn good. I've done it with 2012 and 2013 BCBS this year as well as a 2013 BCBCS.

The coffee with the vanilla coconut was definitely one of my favorite beers that i've had

 

Coconut, bourbon soaked oak chips, French press.

Toast, combine (warm and only half the base beer), let sit for 15 or so minutes (depends in you want faint flavor or overpowering), press, combine with rest of base beer, enjoy. It'll flatten the mix so that's why you need to add more base beer back into the pressed liquid.

 

Haha very nice. I usually add at least half an ounce, and more depending how it tastes and how I'm feeling.

 

How many drops of vanilla extract do you guys use? I might try this later on.

 

I just had a prop for the first time last night and it was great but I got very similar results with french pressing coconut.

I just take unsweetened shredded coconut and toast it on a cookie sheet in the oven and dump it in a french press(about a half a cups worth) with a BCBS and let it sit for about 10 minutes. Coconut bomb.

I've done the real vanilla extract and it doesn't do it for me, but the coconut rips.

 

If you want to experiment, I'd try a cheap stout like Trader Joe's Stockyard Stout or Sierra Nevada's stout. Like many in this thread, I've added vanilla or bourbon to these stouts with a considerable amount of success. It takes these session stouts to amazing heights. A splash of cold brew coffee in Deschutes' Obsidian Stout is highly recommended; the stout already has a bitter espresso flavor so it was a natural fit.

For those who like the toasted coconut flavor in their stouts, I recommend Silver Cloud Macaroon extract. You'll find yourself adding it to everything!

 

so, is that like 1/2 an inch? less?

any type of vanilla bean recommended?