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Messages - danryankc

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Why not? I've never used them - what are the negatives?

Here is an article about the I'm also curious about the quality of the bitterness, flavor and aroma. Will it add a vegetal flavor - particularly if I let it go too long? Will it preserve or degrade taste and aroma? I'm not much of an experimenter, but I might have to split a simple batch into a bunch of growlers and do some comparison brewing.on brewing.

General Homebrew Discussion / Using Instant Pot for pressurized hop tea?
« on: January 28, 2018, 03:19:51 PM »
Like many others, I received an Instant Pot recently. Of course, my imagination turned toward "How can I use this in homebrewing?".

In a nutshell, the instant pot is an electric pressure cooker. It has a lid that seals at the start of a boil, and then you can cook something under pressure, which raises the temperature and hastens the time to cook your pot roast.

What about hops? It seems to me that putting a couple ounces of hops in an instant pot with a cup or two of water and cooking it under pressure could produce some interesting results. Since the cooking occurs in a sealed unit, I wonder if maybe, just maybe, some of the aromatics that we normally boil off might be retained and reabsorbed into the tea? My guess is that it would also extract bitterness more quickly and completely than a typical boil.

I'm looking forward to doing some experimentation, but I wondered if anyone here has tried this or something similar?

General Homebrew Discussion / Re: Should the AHA Keep TechTalk?
« on: August 13, 2010, 10:45:06 PM »
New to the forums, so maybe I'll learn to enjoy them, but TT has been a major source of knowledge and enjoyment.  Even if I evolve into one of the insider-joking, opinion-spouting forum regulars, it will be the TT that brought me along.

All Things Food / Hard Pretzels/Crispy Pretzels Recipe Wanted
« on: August 13, 2010, 10:16:20 PM »
I've been looking for a great way to make those thick crisp, dry pretzel that I used to buy from "Gibbles" back in the early 80s.  Most of the sourdough pretzels I've found since are poor substitutes.  Don't get me started on the manufactured Rold Gold ones . . .. I have yet to find a recipe that isn't just a afterthought to a soft pretzel recipe.

Any help?

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