Beer Forum

What was Paxton talking about on the "Fine Dining" podcast, when he referred to putting hops, vodka, and NO2 in a SIS (?) whipped cream canister? Would that make some sort of foam? Or just a hop whip-it? Which sounds like 30 seconds of homebrew fun.

It is a way of extracting good stuff from spices (and in this case hops) very quickly, often leaving behind bad flavors you might get otherwise.

http://www.cookingissues.com/2010/08/11 ... technique/

Chris, the link didn't work.

But it sounds like a quick way to infuse vodka...I have one at home too...might take some of my fresh cones and give it a shot.

do a search for "kitchen issues infusion profusion" to get to that article. It's great.

(btw the link above does work for me)

Could a similar process be done using a carbonator cap, soda bottle, and CO2? I didn't take note of any psi in the article.

I did not see any PSI recomendations just the gram weight to use for the infusions.
This actually gave me an idea to try it with taquilla. There is an actual 'Hopquilla', I guess this would be a good way of making. Cascade vodka or tequilla...I'll have to report back.

Where do you get N2O from as a homebrewer? Isn't that a controlled substance that you need a special license for? Or did he misspeak and meant nitrogen instead of nitrous?

CreepyKoelsch wrote:Where do you get N2O from as a homebrewer? Isn't that a controlled substance that you need a special license for? Or did he misspeak and meant nitrogen instead of nitrous?

They are called whip it's, check your local head shop

Good point... I'll be trying this with the CO2 charges that the ISI can uses.