13,703
edits
Changes
added Barrel Infusion option to methods
* '''Cold pressing'''- Cold pressing is similar to a French press in mechanics, but using cold water for extraction. Using sterile water, such as boiled and cooled water, is recommended. 2-24 hours maceration of solids is often needed for this method. Cold extraction allows for retention of volatile compounds that would be lost by extraction methods involving heat. This is especially true if this method is used after or near the end of fermentation so that volatile compounds are not lost during fermentation <ref>Von Seitz Theoreticales Brewery. theoreticales.com.</ref>.
* '''Barrel Infusion''' - Tom Antidoot Jacobs reported using an [https://www.gwkent.com/oak-chip-infusion-tube-for-barrel.html oak chip infusion tube from GW Kent] for spice infusions in barrels. Using such a device makes filtering the spices out of the barrel easier <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2372719982756202/ Tom Antidoot Jacobs. Milk The Funk Facebook group thread on infusion spices in barrels. 11/17/2018.]</ref>.
==Herbs==