So you would add the fruit to the primary fermentor when fermentation was done? The only difference would be the dormant yeast on the bottom of the primary fermentor. I can't see the dormant yeast impacting the flavor.
Personnally, I don't worry about that until maybe 3 months. I'm in the crowd that thinks my beers taste a little better if they spend some quality time on top of the yeast cake.
note: I've only had a few beers that I left on the cake for 3 months, and they all turned out fine. That is why I...
I agree that you probably just need to leave it alone, but if you really want to get those last few points out I would rack it onto an active yeast cake. It's kind of like repitching, but without the whole starter process.
I have over 300 lbs through my pasta mill. It has been great, but it is starting to fall apart.
I figure I'll get another one from Michael's, rough up the rollers, and start crushing. $15 and 1 hour building it seems like a good deal for another 300 lbs of crushing.
btw, She hasn't crapped...
I preheat the oven to 200.
Turn off oven.
Slide the pot in with a lid on top.
Come back in 1 hour.
I have left a thermometer in the mash to check and the temp never moves more than a degree in either direction. Why 200? My oven has "warm" and then 200, and I don't...
Just pitch both of them.
It'll taste great!
I should add... You could probably get away with one pack, but with a stout and other stronger ales you are better off not skimping. If you were doing a mild (1.035ish OG)one pack would be fine.
You are right Digitizer. You need to really rough up the rollers to get it to pull through fast.
I haven't seen a thread from anyone who has over done the marring. If someone has let us know where the limit is.
I have run about 150 lbs through my pasta mill and it looks like it is holding up fine. Nothing has loosened up and it feeds/crushes great.
I used to feed mine through twice, but now I tighten it one setting and that crushes it more. Since I batch sparge it doesn't cause a stuck sparge...