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.
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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.)
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 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.
If you're using a priming sugar calculator like that, make sure that the temperature you use to lookup is the highest temperature the beer ever experienced after fermentation. So if a beer fermented at 68, but then warmed up to 75 afterwards, and now it's cold conditioning at 40 - lookup the priming value for 75 degrees because that high temperature will drive out much of the dissolved CO2 and it won't go back when the beer cools. Not sure if this applies to you.
but, unless the beer spent some time at higher than 70 that mistake would result in overcarbing as the calculator would recommend more sugar given a higher temp.
?? I think your math is upside down. If you should calculate for 70 degrees, but you instead calculate for 40 degrees, you'll wind up adding less sugar than needed - which is exactly what you said, but not.
right, but the OP said he calculated for the temp the bottles would condition at (70*) I assumed that he fermented cooler than that so if he calced for 70* and the beer never went warmer than say 65* it would be slightly too much sugar. probably fairly negligiable(no spell check at work ) either way though