I like this time at night on HBT

[Stauffbier]

So you can't eat it because you're allergic, but you can put it in beer?

Yeah, between cooking and fermentation it denatures whatever it is I'm allergic to. Actually just cooking it alone will do the trick. I could have pureed it, cooked it, and made popcicles, but beer sounded like a better idea.

 

[TNGabe]

Yeah, between cooking and fermentation it denatures whatever it is I'm allergic to. Actually just cooking it alone will do the trick. I could have pureed it, cooked it, and made popcicles, but beer sounded like a better idea.

Being able to eat watermelone, as long as it's cooked, is a crappy consolation prixe.

 

[Stauffbier]

Being able to eat watermelone, as long as it's cooked, is a crappy consolation prixe.

Exactly my thinking!

 

[Thunder_Chicken]

Being able to eat watermelone, as long as it's cooked, is a crappy consolation prize.

Making tasty beer out of something that you're allergic to doesn't sound so bad as a consolation prize. Wish I could do that with ragweed.

 

[Leadgolem]

I'm thinking about buying another car. Not much of a budget, but it would be nice if my mother could taker herself somewhere once in a while. That, and with my job changing locations, it would be nice to have an automatic to use as a commuter.

 

[LabRatBrewer]

Anyone still up? Leadgolem, have your started looking at any specific cars yet?

This has been one f of a week. I had a big trial on Friday, teaching on Tuesday and Thursday and a new class today (Sat. on a Holiday weekend) that was an 8 hour lecture. That would have been rough by itself. But what is getting to me is the loss of a former employee/friend. Coincidentally, she worked in the past as a paralegal for my current partner, and also she was my former paralegal. Although she no longer worked for us, we remained friends and (I know this sound pathetic) we has lunch 2 or 3 times a year. But we were (all) closer than that. She went to work for a group of attorneys that my partner and I had worked with. If someone was stuck on an issue the attorney a paralegal could always call to discuss what the heck to do. No one called often. But we all always could. She was also very close friend of my process server. It sounds insestual, but we had/have(?) and group of people who at various times worked together and occasionally still do. Even though she was my age, when she was my paralegal I often felt that she was protecting me from various forms of craziness that were part of our days.

I never understood, or maybe I looked down on, people who posted RIP type notices on facebook. I'm not much of a facebooker, yet here I am, rambling to a largely anonymous group that somehow I consider my friends. Maybe its because is safer here (I've meet thousands (literally) of drunk'ish homebrewers over the years at SoCal Homebrewers Fest and everyone's been a nice person - maybe ass**oles can't brew?), maybe I'm a hypocrite?

No maybe about it, I am sad and a little drunk(ish) [see the attorney in me]. At any-rate, thank everyone in this thread, and Dan for starting it. If nothing else, I've taught my dog to duck and I floss more now. I am rambling now, I will update when in I find out details. It is in the news because she was found with her mother (also dead), no foul play is suspected and I hope it ends that way, as some freak accident...not that it makes anything better really.

 

[snaps10]

I'm up, as usual. Working a short day. Leaving at 04:30 to go slaughter innocent little birds. Yum.

Lining up brews to do the fall. Going to forego an Oktoberfest, because I couldn't give a crap really. Punkin Pie Barleywine, oatmeal stout, India brown ale, citra Amber ale, American Red Ale, low alcohol pale, honey wheat (crystal), and probably a bourbon barrel porter. Just need this dang heat to go away.

 

[LabRatBrewer]

I'm up, as usual. Working a short day. Leaving at 04:30 to go slaughter innocent little birds. Yum.

Lining up brews to do the fall. Going to forego an Oktoberfest, because I couldn't give a crap really. Punkin Pie Barleywine, oatmeal stout, India brown ale, citra Amber ale, American Red Ale, low alcohol pale, honey wheat (crystal), and probably a bourbon barrel porter. Just need this dang heat to go away.

I make a nice pumpkin ale but we didn't plant any thing year. Sounds like a nice line up there. I agree the heat is terrible for brewing.

 

[Leadgolem]

Anyone still up? Leadgolem, have your started looking at any specific cars yet?

This has been one f of a week. I had a big trial on Friday, teaching on Tuesday and Thursday and a new class today (Sat. on a Holiday weekend) that was an 8 hour lecture. That would have been rough by itself. But what is getting to me is the loss of a former employee/friend. Coincidentally, she worked in the past as a paralegal for my current partner, and also she was my former paralegal. Although she no longer worked for us, we remained friends and (I know this sound pathetic) we has lunch 2 or 3 times a year. But we were (all) closer than that. She went to work for a group of attorneys that my partner and I had worked with. If someone was stuck on an issue the attorney a paralegal could always call to discuss what the heck to do. No one called often. But we all always could. She was also very close friend of my process server. It sounds insestual, but we had/have(?) and group of people who at various times worked together and occasionally still do. Even though she was my age, when she was my paralegal I often felt that she was protecting me from various forms of craziness that were part of our days.

I never understood, or maybe I looked down on, people who posted RIP type notices on facebook. I'm not much of a facebooker, yet here I am, rambling to a largely anonymous group that somehow I consider my friends. Maybe its because is safer here (I've meet thousands (literally) of drunk'ish homebrewers over the years at SoCal Homebrewers Fest and everyone's been a nice person - maybe ass**oles can't brew?), maybe I'm a hypocrite?

No maybe about it, I am sad and a little drunk(ish) [see the attorney in me]. At any-rate, thank everyone in this thread, and Dan for starting it. If nothing else, I've taught my dog to duck and I floss more now. I am rambling now, I will update when in I find out details. It is in the news because she was found with her mother (also dead), no foul play is suspected and I hope it ends that way, as some freak accident...not that it makes anything better really.

I'm up again for a bit. I can't seem to get to sleep the last couple of days.

I'm looking at a few things. Mostly I'm just looking for something to use as a commuter, but I'd prefer not to have to switch back to my truck in bad weather. So, a first generation rav4 would be perfect. I hate the instrument cluster on the second generation ones, and the third generation ones are to big really for the narrow streets in this neighborhood.

I'm also considering an older corolla, but I'm worried that after driving my tacoma for so long I'll be unhappy with the corolla.

I thought about trying to find a chevy tracker, but there aren't many around here. That, and I don't care for soft tops. The hard tops that are available are the 4 door versions, and at the same price point I can get a rav4. With the toyota I can be confident that, with a little love, it will run for a good long time.

Oh, and I'm cheap.

It sounds like you lost someone you cared about, even if they weren't your best friend that still hurts. I've told people things on this forum that I've never been able to say to anybody face to face. Something about doing it in text makes it easier. Oh, and the being drunk part. Yeah, that helps to. After all, everything's alright with enough vodka.

 

[LabRatBrewer]

I'm also considering an older corolla, but I'm worried that after driving my tacoma for so long I'll be unhappy with the corolla.

Oh, and I'm cheap.

It sounds like you lost someone you cared about, even if they weren't your best friend that still hurts. I've told people things on this forum that I've never been able to say to anybody face to face. Something about doing it in text makes it easier. Oh, and the being drunk part. Yeah, that helps to. After all, everything's alright with enough vodka.

Thanks,

Also, for what its worth, I had a corolla which I eventually gave to my mother. That car just keeps on going. I kinda wish I'd kept it.

 

[Leadgolem]

Thanks,

Also, for what its worth, I had a corolla which I eventually gave to my mother. That car just keeps on going. I kinda wish I'd kept it.

You aren't the first person to tell me that either. Another reason I'm wanting to get another vehicle is that my mother doesn't have one. If I get another one that she can actually drive, then she can take herself to appointments etc, sometimes.

It's really a pain to have most of a day every week taken up with running her around. She can't drive my truck though. She can't drive a stick anymore. Her health pretty much precludes that.

 

[Stauffbier]

I'm sorry for your loss LabRat.

 

[Dan]

LRB, truly sorry for your loss as well. Tragic indeed. Hang in there brother.

 

[bottlebomber]

Sorry Labrat, losing people sucks

 

[LabRatBrewer]

Thanks everyone, sorry to bring gloom into the thread. I am brewing a small batch of Biermunchier's Centennial Blonde, nice easy mind numbing relaxation.

 

[TNGabe]

Thanks everyone, sorry to bring gloom into the thread. I am brewing a small batch of Biermunchier's Centennial Blonde, nice easy mind numbing relaxation.

This thread is always a place to share the good and the bad. Glad you're enjoying a brew day.

I thought about brewing, but I've got a big beer planned and running that much grain through my corona is a PITA. Also haven't bought 8 gallon bucket yet and even with a 6.5 glass free, still worried about losing beer from 1.115 wort.

 

[Stauffbier]

I've definitely contributed to the "bad" on this thread lately, so I'm going to try and make it a point to only contribute good. At least as much as I can. I do appreciate the fact that all of the people on here are very kind and compassionate people.

At any rate...

As luck would have it my peaches were ripe and ready to pick the same week of my procedure, so I lost a few to birds and falling to the ground. I managed to get the rest picked. They were on the verge of being over ripe, so I quickly cut them all up, bagged them, and got them in the freezer. This Saturday I'll be brewing a Saison of which I will add peach puree to the secondary. I've been toying with the idea of making some peach wine. I'm not usually a wine drinker, but peach wine sounds really good for some reason.

I have a question for you wine makers. I don't really have wine making experience. I've made a couple batches with simple fruit juice, but I've never used actual fruit before. What is the best way or method to go about making wine with my frozen peaches? Would I puree it, add water and sugar, and just dump the entire mess in a better bottle with wine yeast?

 

[beaksnbeer]

LRB, we may not keep in touch physically but mentally we think of them and mean to touch base with them but life gets in the way of that. Sorry, for the loss.

Stauf, glad your recovery is speeding along so nicely, Peach ice cream sounds good soft and cool

 

[Stauffbier]

Stauf, glad your recovery is speeding along so nicely, Peach ice cream sounds good soft and cool

Thanks beaks!

Peach ice cream is a FANTASTIC idea!

 

[Leadgolem]

I've definitely contributed to the "bad" on this thread lately, so I'm going to try and make it a point to only contribute good. At least as much as I can. I do appreciate the fact that all of the people on here are very kind and compassionate people.

At any rate...

As luck would have it my peaches were ripe and ready to pick the same week of my procedure, so I lost a few to birds and falling to the ground. I managed to get the rest picked. They were on the verge of being over ripe, so I quickly cut them all up, bagged them, and got them in the freezer. This Saturday I'll be brewing a Saison of which I will add peach puree to the secondary. I've been toying with the idea of making some peach wine. I'm not usually a wine drinker, but peach wine sounds really good for some reason.

I have a question for you wine makers. I don't really have wine making experience. I've made a couple batches with simple fruit juice, but I've never used actual fruit before. What is the best way or method to go about making wine with my frozen peaches? Would I puree it, add water and sugar, and just dump the entire mess in a better bottle with wine yeast?

You probably don't need to puree them. Peaches that have been sliced ripe and frozen will pretty much drop all there juice when you brew with them. Puree them and it's going to be a little difficult to get most of the fruit solids out.

Just add water, sugar, and fruit to a fermenting bucket with your yeast. If you're going for a gravity much over 1.050 then you will probably want to use yeast nutrient though. Peaches are missing a couple things the yeast is going to need, so peach wine tends to go stinky if you add extra sugar and skip the nutrients.

 

[TNGabe]

I've definitely contributed to the "bad" on this thread lately, so I'm going to try and make it a point to only contribute good. At least as much as I can. I do appreciate the fact that all of the people on here are very kind and compassionate people.

At any rate...

As luck would have it my peaches were ripe and ready to pick the same week of my procedure, so I lost a few to birds and falling to the ground. I managed to get the rest picked. They were on the verge of being over ripe, so I quickly cut them all up, bagged them, and got them in the freezer. This Saturday I'll be brewing a Saison of which I will add peach puree to the secondary. I've been toying with the idea of making some peach wine. I'm not usually a wine drinker, but peach wine sounds really good for some reason.

I have a question for you wine makers. I don't really have wine making experience. I've made a couple batches with simple fruit juice, but I've never used actual fruit before. What is the best way or method to go about making wine with my frozen peaches? Would I puree it, add water and sugar, and just dump the entire mess in a better bottle with wine yeast?

You might think you've been contributing to the 'bad', but I'm pretty sure you've made everyone who hasn't had all their teeth pulled this week feel pretty good!

How many lbs/gal of peaches are you adding to your saison? Peaches tend to dissappear into a beer pretty easily.

 

[LabRatBrewer]

This thread is always a place to share the good and the bad. Glad you're enjoying a brew day.

I thought about brewing, but I've got a big beer planned and running that much grain through my corona is a PITA. Also haven't bought 8 gallon bucket yet and even with a 6.5 glass free, still worried about losing beer from 1.115 wort.

1.115? Nice. I finally broke down and added a drill to my corona mill. Still takes awhile but it beats hand grinding.

 

[Leadgolem]

You might think you've been contributing to the 'bad', but I'm pretty sure you've made everyone who hasn't had all their teeth pulled this week feel pretty good!

How many lbs/gal of peaches are you adding to your saison? Peaches tend to dissappear into a beer pretty easily.

S'truth. It made me appreciate my own teeth.

Look what I found today. I picked up the stereo for 30, and the eq for 9. I ran some 16 gauge speaker wire to those floor speakers I picked up a few weeks ago. Then adapted the output from the computer from the 3.5mm to av's. That goes into the eq, the out from the eq goes to the stereo. All together, I'm pretty happy. Good sound quality.

Speakers: Technics SB-cr31's
Stereo: Sherwood s-7110a
EQ: Onkyo, it just says EQ-25 on the front.

 

[Stauffbier]

You probably don't need to puree them. Peaches that have been sliced ripe and frozen will pretty much drop all there juice when you brew with them. Puree them and it's going to be a little difficult to get most of the fruit solids out.

Just add water, sugar, and fruit to a fermenting bucket with your yeast. If you're going for a gravity much over 1.050 then you will probably want to use yeast nutrient though. Peaches are missing a couple things the yeast is going to need, so peach wine tends to go stinky if you add extra sugar and skip the nutrients.

Do I need to cook or pasteurize the fruit to kill off any potential bacteria first? Could you give me an idea of proportions for a 5 gallon batch? How many lbs fruit, how much water, how much sugar?

You might think you've been contributing to the 'bad', but I'm pretty sure you've made everyone who hasn't had all their teeth pulled this week feel pretty good!

How many lbs/gal of peaches are you adding to your saison? Peaches tend to dissappear into a beer pretty easily.

I guess you might be right about people feeling pretty good about still having their teeth! haha

I hadn't yet decided how much peach I will add to the beer. I've never actually added real fruit to a beer before. I will be making 5.5 gallons of Saison and racking as much as will fit with the peaches into a 6 gallon better bottle as a secondary. Do you have suggestions on how much peach I should use in this case?

 

[Leadgolem]

Do I need to cook or pasteurize the fruit to kill off any potential bacteria first? Could you give me an idea of proportions for a 5 gallon batch? How many lbs fruit, how much water, how much sugar?...

Cooking changes the flavor a lot. You could use some campden before pitching. I don't usually bother. Fruit that was cleaned, and then frozen, isn't usually a problem.

When I'm using a fruit juice base, I use 2lbs of fruit per gallon. Without a juice base, I'd probably use 4 per gallon. With that much fruit and a target gravity of 1.100... Hmm. 1.2lbs per gallon of sugar.

I honestly don't weigh my sugar. I add it to the liquid+fruit mix until I get the gravity I want.

 

[Thunder_Chicken]

You should wash the fruit, give it a rinse. Probably want to slice it and freeze it, then thaw it to help get the juice out. You generally give the fruit a dose of Campden (potassium sorbate) which inhibits anything wild that might be in the fruit. Cooking changes the flavor, not sure how it would affect peaches.

That's where my knowledge ends. Someone else will have to fill in.

EDIT: What Leadgolem said!

 

[beaksnbeer]

Cooking changes the flavor a lot. You could use some campden before pitching. I don't usually bother. Fruit that was cleaned, and then frozen, isn't usually a problem.

When I'm using a fruit juice base, I use 2lbs of fruit per gallon. Without a juice base, I'd probably use 4 per gallon. With that much fruit and a target gravity of 1.100... Hmm. 1.2lbs per gallon of sugar.

I honestly don't weigh my sugar. I add it to the liquid+fruit mix until I get the gravity I want.

That ratio will dry the beer out completely

 

[TNGabe]

Do I need to cook or pasteurize the fruit to kill off any potential bacteria first? Could you give me an idea of proportions for a 5 gallon batch? How many lbs fruit, how much water, how much sugar?

I guess you might be right about people feeling pretty good about still having their teeth! haha

I hadn't yet decided how much peach I will add to the beer. I've never actually added real fruit to a beer before. I will be making 5.5 gallons of Saison and racking as much as will fit with the peaches into a 6 gallon better bottle as a secondary. Do you have suggestions on how much peach I should use in this case?

For the beer, you should have enough alcohol and a low enough pH that racking onto the thawed peaches should be okay. I've never tried to make a fruit beer that didn't have at least brett, if not lacto, which is kind of cheating.

I tend to put a little too much beer in a better bottle. A little too much is about 9 lbs of fruit and 4.5 gallons beer, that's just enough to look full and then clog your blowoff tube when the fruit begins to ferment. 2 lb/gallon on peach should give you good aroma, but you're not going to get much peach flavor longterm. Maybe when it's really fresh, but after that it will be a more non-descript, 'stone fruit'/acidity.

 

[Leadgolem]

That ratio will dry the beer out completely

I'm sure it would. That's why I was suggesting it for making peach wine.

 

[Leadgolem]

I just tried some chicken and waffles flavored chips. It tastes like somebody mixed powdered maple flavoring with chicken bullion and coated some chips in it. They aren't at all sweet. Overall, I'd give them a C- for chips. I'll eat them, but not buy them again.