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Old 04-28-2013, 03:52 AM   #3031
jongrill
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Dec 2012
Howell, NJ
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Quote:
Originally Posted by Leadgolem
When I do peaches I generally just wash, quarter, and freeze. However, I don't use commercial sanitizer. Not ever. So, it's up to you.

If I was concerned about infection for some reason, I would probably blanch the fruit after it's been quartered.
Blanch then freeze? Or just dip in ice water?

 
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Old 04-28-2013, 03:57 AM   #3032
Leadgolem
 
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Jul 2012
Denver, Colorado
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Quote:
Originally Posted by jongrill View Post
Blanch then freeze? Or just dip in ice water?
Yes, blanch then freeze. The heat should take care of most of the surface bugs, and if you drop the heat fast enough then you shouldn't cook the fruit much. Unless the fruit is rotten you shouldn't have much inside the fruit.
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I'd rather work with yeast than work with people.

 
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Old 04-29-2013, 12:56 AM   #3033
jongrill
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Dec 2012
Howell, NJ
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Brooklyn Brew Shop recipes. Yay or nay?

 
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Old 04-29-2013, 01:17 AM   #3034
Ostomo517
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Nov 2012
Norton Shores, Michigan
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Quote:
Originally Posted by jongrill View Post
Brooklyn Brew Shop recipes. Yay or nay?
Yup good stuff

 
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Old 05-05-2013, 05:55 PM   #3035
Oilerfan_55
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Apr 2013
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Finally finished my first ever home brew. All-grain, 1-gallon batch. Turned out great!
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Old 05-05-2013, 05:59 PM   #3036
jwalk4
 
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Jun 2012
London, Ontario
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Hello out there, we're on the air, it's 'Hockey Night' tonight.

*wipes away a tear*
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Fermenter 1 - Vienna /Saaz SMaSH
Fermenter 2 - Dry as a bone
Drinking - various craft brews, Tiny Bottom PA
Beer styles I'm trying to nail down: APA, Porter, Mild, Amber, & Something Yellow and Fizzy.

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Old 05-05-2013, 06:33 PM   #3037
cheesecake
 
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Oct 2009
Palatine il
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No no no.....hockey day at 2pm

 
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Old 05-05-2013, 06:43 PM   #3038
Brewmex41
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Mar 2013
Vancouver, Wa
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I do one gallon batches because my stove is a stupid electric glass top and takes about 3 weeks, 2 days and 36 minutes to bring my ~2 gallons to a boil. I couldn't imagine trying to bring 6-7 gallons to a boil.

 
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Old 05-05-2013, 07:24 PM   #3039
jtd_419
 
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Aug 2012
Pomeroy, Washington
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Quote:
Originally Posted by Brewmex41 View Post
I do one gallon batches because my stove is a stupid electric glass top and takes about 3 weeks, 2 days and 36 minutes to bring my ~2 gallons to a boil. I couldn't imagine trying to bring 6-7 gallons to a boil.
I was having the same problem so I bought a propane camp stove at an estate sale dirt cheap and can now boil anything ...... still do mostly one gallon batches though, just a lot faster

 
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Old 05-05-2013, 08:06 PM   #3040
Brewmex41
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Mar 2013
Vancouver, Wa
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The tiny ones? I got a buddy who said there's an old Turkey fryer in good shape at the auto repair shop he works at, and he's going to see if he can grab it for me.
I'd probably do 3-4 gallon batches and put them into 1 gallon fermenters to experiment with yeast and other variables, but for now I like my 1 gal setup.

 
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