Duff said:I'm guessing it could be done in the microwave as well?
[post="126817"][/post]
Duff is right. Just put it in a bowl with lid and turn the microwave on high. Alaways works for me.
cheers
Darren
Duff said:I'm guessing it could be done in the microwave as well?
[post="126817"][/post]
Darren said:Duff said:I'm guessing it could be done in the microwave as well?
[post="126817"][/post]
Duff is right. Just put it in a bowl with lid and turn the microwave on high. Alaways works for me.
cheers
Darren
[post="126821"][/post]
johnno said:You are going to have to come around and show me how that is done NRB.
Will be nearly time to sample the rye ipa
Darren said:Duff is right. Just put it in a bowl with lid and turn the microwave on high. Alaways works for me.
Kai said:popped i reckon. It's had the water boiled off, something that I reckon must happen in flaking too. Would be interesting to compare weights before and after for both types.
PistolPatch said:Warren said that corn flour would give similiar results. Nothing further was mentioned though. Warren's idea sounds easy and would be very attractive for people that don't even know what an air popper is - not me of course!
[post="126815"][/post]
NRB said:I just ran an experiment with 3 separate kernels
K1 0.17g pre-pop, 0.15g post
K2 0.17g pre-pop, 0.15g post
K3 0.13g pre-pop, 0.12g post
From this really small sample - somewhere between 7 and 12% water in un-popped corn kernels that is released during popping.
[post="126887"][/post]
Seriously ,give the popped corn a go! it has worked well for me and is a cheap,yet effective method of extending and enhancing an ale,especially a blonde.
Yes and yes, though I don't see why you'd be using corn in a vienna lager.
Yes and yes, though I don't see why you'd be using corn in a vienna lager.
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