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Messages - greymane

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1
Other Fermentables / Re: First Perry
« on: November 19, 2013, 12:27:29 PM »
I still had a ton of pears left and could not give them away, so I juiced another 5 gallons. This time they were a bit too ripe and prone to mush rather than juice. I used 5 crushed campden tabs with this batch and pitched yeast (Nottingham) at 68ºF. Waited a day for good yeast activity and moved to basement at 58º to ferment over the winter. OG was 1.054.

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Other Fermentables / Re: First Perry
« on: October 31, 2013, 01:52:38 PM »
As an aside when it comes to your process, you dont need to pasteurize with heat.  IMO you are better off treating with campden tablets.  Heat can change the aroma and taste of raw juices so i stay away from that.  i have done this with unpasturized apple cider to great effect.

I wanted to avoid sulfites and some of the pears had black spots inside them. I'm not wanting vinegar either.

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Other Fermentables / Re: First Perry
« on: October 30, 2013, 02:57:31 AM »
Has it started up yet?

Started 24 hours later. I'd swear it is bottom fermenting with Nottingham. No surface activity, but clear yeast activity on bottom with heavy airlock activity.

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Other Fermentables / First Perry
« on: October 28, 2013, 05:37:57 AM »
I successfully juiced and strained 5 gallons of pear cider. I could easily have made 15 gallons more. Tasted really good as fresh pear juice. I may just have to keep some fresh in the fridge too. OG was 1.043 after pasteurization at 160 ºF. Cooled to 80º and added 2.5 tsp of pectic enzyme and stirred. Let it cool further outside for several hours and pitched a pack of Nottingham dry yeast at 65º. Still not actively fermenting at 12 hours after pitching yeast.

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Other Fermentables / Re: Juice & Strain Method
« on: October 22, 2013, 11:26:37 AM »
Has anyone tried the Juice & Strain Method to make a Perry? I have several bushels of inedible pears that cook up fine, but can't be eaten raw for all the tannin. I'm looking to make a 5 gallon batch this year.

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Pimp My System / Re: Pimped out grain mill
« on: March 22, 2011, 01:40:04 PM »
A geared motor would be great! However... the garage door open was free. Here's a question... why does it need to run backwards?

In case it doesn't catch the free roller or it jams.

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Pimp My System / Re: Pimped out grain mill
« on: March 22, 2011, 11:39:42 AM »
I think you'd be much better off using a gear drive! No belts or chains. Also, with a Barley Crusher it needs to be reversible.



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Pimp My System / My New Brewstand
« on: March 20, 2011, 02:26:22 PM »
A Blichmann TopTier stand with 2 burners, a shelf, march pump and plate chiller.



And my newly motorized grain mill and cabinet:




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Equipment and Software / Re: Ordered a Blichmann Top Tier system
« on: November 28, 2010, 04:25:15 PM »
HLT up top, when you're done it's empty and light to take down. If you can weld why didn't you just make something else? Congratulations on the purchase btw, just curious how the decision was made.

The frame was welded by a friend as a favor and can't be leveled well.

I followed your advice and put the mash tun in the middle. It took 4.5 hours to get the stands all mounted. I'll hook up the gas plumbing next weekend. I'm worn out from assembling that giant
erector set.

The only question is why the gas regulator is a low pressure (10 psi)? Would there be a problem swapping the provided regulator hose with a 40 psi regulator?

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Equipment and Software / Ordered a Blichmann Top Tier system
« on: November 24, 2010, 07:12:38 AM »
I just broke down and ordered a Blichmann Top Tier system. I went with the default setup of 2 burners and one shelf. I also ordered a pump mounting bracket for my March pump and the mounting bracket for my Therminator plate chiller. I am moving up from a three level steel rack I had welded a year back. I already have a 60 qt stock pot (hot liqueur tank), a 72 qt rectangular party cooler (mash tun) and a Sabco keggle.

Any suggestions on whether to mount the mash tun on top or hot liqueur tank up top? I was thinking of using the March pump to move the hot sparge water, to insure it is sanitary prior to pumping the wort. Plus, I'm a bit uncomfortable having 12 gallons of boiling water up top.

11
All Grain Brewing / Re: Black IPA? Nah, India Black Ale
« on: August 09, 2010, 08:07:08 AM »
After reading all the discussion of the CDA article in this months Zymurgy, I broke down and brewed a 10 gal. batch. Here is what I brewed on Saturday:

Mashed
17# Belgian Pale Malt
3# German Dark Munich
1.25# Carafa III
1# Carafoam
1# Turbinado Sugar added to boil
56 qt. boiled for 90 min to 44 qt.
Preboil gravity = 1.050
S.G. = 1.063
SRM Expected = 27
Ferment at 59°F with Nottingham
Hop Schedule
4 oz WL Chinook at 60 minutes
Hopburst with 2 oz WL Amarillo and 2 oz WL Simcoe 0.5 oz mix every 10 minutes starting at 30 minutes, with the last 1 oz at flameout. Then whirlpooled for 30 minutes
Dryhop in the keg with 0.5 oz each of Simcoe and Amarillo per keg.
IBU =108 (Tinseth)

I ended up with just at 9.5 gallons of wort in my fermentation buckets, due to 8 oz of whole hops sucking up so much.

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General Homebrew Discussion / Re: What are your house styles?
« on: April 02, 2010, 06:05:49 AM »
A West Coast style dry and brutally bitter Rye APA is always on tap and in the pipeline. Also, something lighter (e.g., wheat or pale ale) for the other tap on the kegerator.

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