1036
Yeast and Fermentation / Re: Pitching rate
« on: August 05, 2012, 01:01:56 PM »
If Mr malty says one I'd trust it. I'm not surprised that one 11.5g packet would be enough.
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1037
Other Fermentables / Re: Pressing asian pears
« on: August 05, 2012, 07:16:53 AM »
We've got the press and we're pressing tomorrow. I'll let you know how it works out.
1038
Other Fermentables / Re: Bartlett perry
« on: August 05, 2012, 07:15:02 AM »
Sources I've seen estimate one gallon of juice from a bushel of pears. Seems to me like if you ferment on the pulp, you then have to figure out how to separate about a gallon of perry from a bushel of pulp - without aerating it.
1039
Kegging and Bottling / Re: Twist-tops
« on: August 05, 2012, 05:53:22 AM »
I've heard that regular caps and a caper will work on screw top bottles, but never tried it myself.
1040
Kegging and Bottling / Re: Canning/Bottling in mason jars??
« on: August 05, 2012, 05:50:36 AM »
Mcmennamins provides mason jars in their hotel rooms too.
1041
Equipment and Software / Re: Reversed Immersion Chiller
« on: August 04, 2012, 06:40:51 AM »
Me too. I learned from a friend who forgot how it was supposed to work.
1042
Other Fermentables / Re: Pressing asian pears
« on: August 03, 2012, 06:06:58 AM »
I'm borrowing a grinder and press from a friend.
I've heard that pears can be difficult to press because they are softer than apples. I looked in my cider book last night and it recommended pressing slightly underripe. Problem is that if they are too soft it is like pressing applesauce - just gums everything up and makes a mess. It also mentioned using rice hulls to help that.
I've heard that pears can be difficult to press because they are softer than apples. I looked in my cider book last night and it recommended pressing slightly underripe. Problem is that if they are too soft it is like pressing applesauce - just gums everything up and makes a mess. It also mentioned using rice hulls to help that.
1043
Other Fermentables / Pressing asian pears
« on: August 02, 2012, 08:00:15 PM »
A friend has an asian pear tree with fruit ready to harvest and wants to make perry. I've made lots of cider from pressed juice, but I've never actually pressed fruit (apple or pear). Anyone have any advice to share?
1044
Ingredients / Re: Hot peppers in an IPA
« on: August 01, 2012, 01:19:42 PM »
Boil, chill, and transfer to your fermenter - then add the peppers to the kettle.
1045
General Homebrew Discussion / Re: Percentage of Members who only join for GABF?
« on: July 31, 2012, 01:04:13 PM »
Why would AHA want to reduce it's membership numbers? Especially since those anyone who wants to "power drink" probably isn't concerned with what AHA does with their money.
1046
General Homebrew Discussion / Re: AHA Pub Discount Program
« on: July 31, 2012, 11:26:59 AM »I know this is an old topic, but I found this idea to work well last week:
I took my tablet with me to a couple of pubs to catch up on emails and forums while having a beer or two, since I am living smart phone free.
When the waiter at each place didn't know about the AHA Pub Discount Program, I showed him the web page with his restaurant/pub and the discount offer. Worked great.
In Washington there some law that says you can't do this. Although, a few places around the NHC hotel did indeed give the discount. So I am unsure about it all......
The beauty of taking your mobile web device is that you can actually show the wait staff that their own restaurant is listed and what what the discount applies to.
(I just checked Washigton and they list none, but I was given a discount at the brewpub near the NHC hotel when asked.)
I think Washington actually prohibits AHA from promoting businesses that discount, but does not stop the businesses from giving the discount.
1047
Extract/Partial Mash Brewing / Re: Using Ice to cool wort?
« on: July 31, 2012, 09:54:21 AM »It does work? I guess my math was WAY off. I don't know any other reason not to.
your math was correct if it was water at 32 degrees and not ice. ice absorbs has a specific heat that is absorbed in going from ice at 32 to water at 32. in addition the ice is probably colder than 32.
I knew that, I just didn't realize it would absorb that much heat.
1048
Kegging and Bottling / Re: Undercarbed Bottles
« on: July 31, 2012, 09:46:54 AM »
Yes, but 65 vs 70 won't make much of a difference. Mortica's right, if anything you'd have added too much - though you did say you added less than recommended. Did you add by weight?
1049
Extract/Partial Mash Brewing / Re: Using Ice to cool wort?
« on: July 31, 2012, 09:45:41 AM »I started out with Alton Browns homebrew episode and he uses ice as his top up water so I did to. If you buy bagged ice it was sent through a UV sterilizer before freezing so contamination is not much of an issue. and 2 gallons of ice will indeed chill the wort down quickly. I used to put ice in the funnel and drain the wort through it, top up the ice as it melts. worked well.
I was wondering that. I figured with food safety these days that bagged ice would have to be treated somehow. If it they use chlorinated water though, bad juju.
1050
Extract/Partial Mash Brewing / Re: Using Ice to cool wort?
« on: July 31, 2012, 09:42:05 AM »
It does work? I guess my math was WAY off. I don't know any other reason not to.