Fruit flies really don't eat or drink much.
It's probably doesn't matter anymore, but have you tried to retrieve it?
I would probably use a bendable metal wire with a small fabric pad on the end.
Once the yeast is established and fermenting away, the acetobacter on the fruit fly may not have much chance in that environment.
Your misfortune made me chuckle. For that I apologize.I wanted to experiment a little and try making a rice beer (50:50 two row and white rice). So I decided to pre-(over)cook the rice by putting 1.5 lbs + 1 gal water in my instant pot, filling it about 80% to "Max Fill".
When depressurizing it went ok at first, but then it started spewing thick white goo that oozed all over the top of the instant pot and the countertop. Took about 30 mins and some disassembly to clean up...
DON'T DO THAT! Should have used less water, but I thought it was an easy way to heat up the water for the mash.
The method you describe should work if you let the instant pot cool down before opening the release valve. That would add some time to the process but be easier than cleaning up the mess. Instant Pot refers to this a Natural Release. Once the cooking cycle is over turn the appliance off and wait for the sealing ring to drop on its own. This might take half an hour with a pot full of liquid.I wanted to experiment a little and try making a rice beer (50:50 two row and white rice). So I decided to pre-(over)cook the rice by putting 1.5 lbs + 1 gal water in my instant pot, filling it about 80% to "Max Fill".
When depressurizing it went ok at first, but then it started spewing thick white goo that oozed all over the top of the instant pot and the countertop. Took about 30 mins and some disassembly to clean up...
DON'T DO THAT! Should have used less water, but I thought it was an easy way to heat up the water for the mash.
Yeah, I am familiar with the feature but was just impatient and not expecting the starch tsunami. Maybe next time, if this turns out good!The method you describe should work if you let the instant pot cool down before opening the release valve. That would add some time to the process but be easier than cleaning up the mess. Instant Pot refers to this a Natural Release. Once the cooking cycle is over turn the appliance off and wait for the sealing ring to drop on its own. This might take half an hour with a pot full of liquid.
I’d be worried that the PRV might get clogged and create a burst hazard.The method you describe should work if you let the instant pot cool down before opening the release valve. That would add some time to the process but be easier than cleaning up the mess. Instant Pot refers to this a Natural Release. Once the cooking cycle is over turn the appliance off and wait for the sealing ring to drop on its own. This might take half an hour with a pot full of liquid.
Ahem,I’d be worried that the PRV might get clogged and create a burst hazard.
That’s comforting insight. I’m extremely cautious (paranoid) about all forms of pressurized fluids from high pressure tires to unitanks to kitchen devices like pressure cookers. In the Navy we inflated aircraft tires to 300 psi for carrier operations. In the airlines it wasn’t uncommon to see normal pressures above 200 psi. I’ve seen what havoc they can cause when things go south.Ahem,
Actually, the pressure is regulated by a weighted conical pin that fits atop a hollow tube with a small inner diameter. The area of the passage and the mass of the regulator generate ~1 atmosphere of pressure differential before it overcomes the weight, and venting occurs. Should the weight become blocked or jammed, a few additional kpa will cause the silicone cap seal on the end of the float valve, which serves as a burst-disk, to rupture and venting occurs. Should that fail, additional pressure forces the inner pot down onto an overpressure sensor in the base which will open the circuit for the calrod heat element, and pressure will stop rising. It's a variable sensor as well, the mechanism which enables 2 or more pressure settings. Should that sensor fail, the silicone main gasket is forced to vent via fin seal flexure, causing excess pressure to vent around the perimeter of the lid, safely directed downward into the condensate channel. Should all of the above somehow fail, the temp sensor in the pot will detect a temperature higher than what corresponds to the boiling point of water at 1atm, and open the heating circuit.
Unless you have severely overcooked mental oatmeal in your bone ramekin, you're safe.
Source-
I design kitchen appliances.
severely overcooked mental oatmeal in your bone ramekin
I have often thought that a RIMS tube could become a bomb. I had a silicone hose for tap water to the plate chiller. I had a 40 psi pressure regulator in the line. For one reason or another, I was working on the system and somehow blocked the flow of tap water out of the plate chiller. The hose "exploded" with a very load bang and water went everywhere. (note to self: Use braided hose).That’s comforting insight. I’m extremely cautious (paranoid) about all forms of pressurized fluids from high pressure tires to unitanks to kitchen devices like pressure cookers. In the Navy we inflated aircraft tires to 300 psi for carrier operations. In the airlines it wasn’t uncommon to see normal pressures above 200 psi. I’ve seen what havoc they can cause when things go south.
Unless you have severely overcooked mental oatmeal in your bone ramekin, you're safe.
Or maybe even three or four.Which, naturally, would be a great name for a rock band.
Yes, learned that lesson one cold night in the garage.I have often thought that a RIMS tube could become a bomb. I had a silicone hose for tap water to the plate chiller. I had a 40 psi pressure regulator in the line. For one reason or another, I was working on the system and somehow blocked the flow of tap water out of the plate chiller. The hose "exploded" with a very load bang and water went everywhere. (note to self: Use braided hose).
I share your fear/respect of pressurized fluids. Navy personnel are obviously well acquainted with the dangers of steam, so I'm sure none of this will be news to you, this is for other readers. As a young process engineer, I saw some stuff that opened my eyes. Petrochemical and plastics manufacturing sites have 150# steam as a utility distributed throughout processing plants. Used for 'sparging' (thawing or melting cold spots in piping), it was an everyday necessity in colder months. Sparging lances are elongated metal nozzles enabling operators to inject steam into jacketed lines, penetrating pipe insulation to keep the material flowing. Sometimes fittings fail, hoses burst, valve packings blow out, etc. That steam lance seems like a garden tool in the hand, but a simple slip or mishap can sever a limb. The steam jet is invisible, but it cuts flesh like a welding torch through steel. Steam packs so much heat energy that it instantaneously cauterizes the wound, resulting in a sickening braised pork aroma for the emergency crew.That’s comforting insight. I’m extremely cautious (paranoid) about all forms of pressurized fluids from high pressure tires to unitanks to kitchen devices like pressure cookers. In the Navy we inflated aircraft tires to 300 psi for carrier operations. In the airlines it wasn’t uncommon to see normal pressures above 200 psi. I’ve seen what havoc they can cause when things go south.
Quite true. When I first set to sea (55 years ago) the Navy’s predominant steam plants were transitioning from 600 psi to 1,200 psi. In most aircraft hydraulic systems we’re talking 3,000 psi. Scary stuff when you stop to think about encountering a pinhole leak.I share your fear/respect of pressurized fluids. Navy personnel are obviously well acquainted with the dangers of steam, so I'm sure none of this will be news to you, this is for other readers. As a young process engineer, I saw some stuff that opened my eyes. Petrochemical and plastics manufacturing sites have 150# steam as a utility distributed throughout processing plants. Used for 'sparging' (thawing or melting cold spots in piping), it was an everyday necessity in colder months. Sparging lances are elongated metal nozzles enabling operators to inject steam into jacketed lines, penetrating pipe insulation to keep the material flowing. Sometimes fittings fail, hoses burst, valve packings blow out, etc. That steam lance seems like a garden tool in the hand, but a simple slip or mishap can sever a limb. The steam jet is invisible, but it cuts flesh like a welding torch through steel. Steam packs so much heat energy that it instantaneously cauterizes the wound, resulting in a sickening braised pork aroma for the emergency crew.
I'll never forget that smell.
If I haven't said so elsewhere previously, thank you for your service. Now more than ever, our patriots deserve recognition.Quite true. When I first set to sea (55 years ago) the Navy’s predominant steam plants were transitioning from 600 psi to 1,200 psi. In most aircraft hydraulic systems we’re talking 3,000 psi. Scary stuff when you stop to think about encountering a pinhole leak.
Thank you for the acknowledgment. Military service was the defining factor in my life, right behind marriage and family which always came first. Yet after 26 years in the uniform of my country, I do not consider myself to be either a “militarist” or “conservative”. Quite the contrary in fact.If I haven't said so elsewhere previously, thank you for your service. Now more than ever, our patriots deserve recognition.
Quite true. When I first set to sea (55 years ago) the Navy’s predominant steam plants were transitioning from 600 psi to 1,200 psi. In most aircraft hydraulic systems we’re talking 3,000 psi. Scary stuff when you stop to think about encountering a pinhole leak.
There was that one Thanksgiving when I spent an hour trying to make gravy with powdered sugar...Assuming one white, granular, self-leveling stuff is another white, granular, self-leveling stuff! Don't. Do. That!
I've sprinkled ground cumin on French toast, instead of the intended cinnamon.
That’s called “icing”.There was that one Thanksgiving when I spent an hour trying to make gravy with powdered sugar...
I think it would have been better with bacon. Everything is better with bacon. Even bacon is better with more bacon.That’s called “icing”.
Still good in turkey.
And then if you're lucky, you can boil the burnt sugar off the bottom of the pan, but not always. Ask me how I know .Put your priming solution on to boil then forget to turn the heat down until the kitchen is filled with burnt sugar smoke. That stuff smells like hell and is hard to breathe! Don't do that.
Ir doesn't matter what it reads - just use it to detect change. Measure the gravity at the beginning and end of fermentation using a refractometer and/or hydrometer.Had a few too many homebrews during my brew day. Changed the battery in my Tilt and put it into distilled water to calibrate. Forgot to actually calibrate the thing before I dropped it into the fermenter. Showing me a starting gravity of 1.020.
Don't do that.
Yeah, actually measured gravity was 1.055. I'm curious to see how low the Tilt has it go.Ir doesn't matter what it reads - just use it to detect change. Measure the gravity at the beginning and end of fermentation using a refractometer and/or hydrometer.
When life gives you lemons...Oh, Wait! Do do that! I just justified the cost of the keezer by saving a load of expensive meat. Now it is never a luxury expense, it is the backup freezer that also provides us with a myriad of tasty beverages.
When life gives you lemons...
Currently showing a gravity of 0.990 and 150% apparent attenuation according to Tilt.Yeah, actually measured gravity was 1.055. I'm curious to see how low the Tilt has it go.
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