The New York City Homebrewers Guild is holding it's sixth annual homebrew competition on Sunday, January 29th at the Brooklyn Brewery. Why bring this up...
8684
chuck smith
longhunter17...
Jan 9, 2012 9:52 am
 How is everything doing? My friend has told me a website:www.buyyin.com. he orderd an iphone on it and has received the product. He told me that the product...
8685
Dan Baker
lord_rhys_sca
Jan 9, 2012 1:45 pm
SPAM...
8686
Verena Entenwirt
entenwirth
Jan 23, 2012 3:06 pm
I am putting together a brewing handout and brewing calendar for an upcoming brewing meet & greet in the Middle Kingdom. I would like to include any upcoming...
8687
Dougale MacAlestyr
scadougal
Jan 23, 2012 3:23 pm
You may want to get involved with this group: Â The Inter Kingdom Brewers Guild http://www.greydragon.org/ikbg/ Â They usually attend in some manner at the...
8688
Sylvia Ferrell
sylviaduvey
Feb 14, 2012 5:38 pm
Greetings! First, allow me to appologize to those who are receiving this note more than once. We are trying to reach a wide audience quickly. Mistress Suzanne...
8689
Diane Taylor
dianet_write
Feb 14, 2012 11:22 pm
I found a couple sites that has Pear mead recipes. Unfortunately, they're really complex. Is there a simple recipe that I can work with that doesn't include a...
8690
Joel
joselito42le...
Feb 14, 2012 11:52 pm
... From: Diane Taylor To: sca_brew@yahoogroups.com Sent: Tuesday, February 14, 2012 5:22 PM Subject: [SCA_Brew] Pear Mead? I found a couple sites that has...
8691
carthax@...
william_of_b...
Feb 15, 2012 12:03 am
Try this one: 4 gallons pear juice (fresh-squeezed, fresh-from-the-store, etc...) 1gallon honey (of your choice, but something mild is better) 1 packet...
8692
Rory McGowen
rory_mcgowen
Feb 15, 2012 3:51 pm
... While the recipe provided above will work, I've found it helpful to add 1/2 gallon of apple juice as well. - IF you are working from juices. It helps add...
8693
Ben Cogan
bencogan
Feb 15, 2012 4:01 pm
if you do boil it the haze from the pectins will settle out in 5 to 8 years all on its own. When we did it we started with Canned pears in juice (mashed up...
8694
Rory McGowen
rory_mcgowen
Feb 16, 2012 3:34 pm
You don't want the pectins to to settle out - they are the only thing that stabilizes the fruit. They stabilize the color and flavor as well as keeping the...
8695
carthax@...
william_of_b...
Feb 16, 2012 3:37 pm
I've never had trouble with haze when I boil 1 gallon of the juice in a 5-gallon batch. If I boil all of it, though, absolutely. Peace! William Brewer ...
8696
Rory McGowen
rory_mcgowen
Feb 17, 2012 3:53 pm
... Only heating 1 gallon means that the wort isn't pasteurized and you could introduce bacteria, wild yeasts, and other infections. (And next you'll say that...
8697
carthax@...
william_of_b...
Feb 17, 2012 4:13 pm
I'll grant you your titles, your skills, your abilities... I've never claimed to be the best brewer, but I will claim to not be the worst. ;-) I've made many a...
8698
Carraig Mac Cosgraigh
carraig1014
Feb 18, 2012 4:09 pm
Well, there is a split in the mead making community between those that pasteurize and those that don't. I fall into the second category. I've made somewhere...
8699
Dan Baker
lord_rhys_sca
Feb 18, 2012 4:16 pm
I hear ya, no pasteurizing or boiling, you lose the aromatics On Sat, Feb 18, 2012 at 10:09 AM, Carraig Mac Cosgraigh <...
8700
Jane Beaumont
bkrose40
Feb 18, 2012 8:03 pm
Just wanted to remind eveyone that there will be a competition at Gulf Wars on Thursday at 1pm as usual. You can find the judging sheets and competition...
8701
Mark Gayer
mark.gayer
Feb 19, 2012 1:48 pm
Thanks for all the different points of view. There is a big debate on heat and not to heat. Niether is more right it is just a difference in styles. I have...
8702
Tadhg
ld_tadhg
Feb 22, 2012 2:08 pm
Not going to make it this year...not lined up with school Spring Break. So, tip a couple for me. Tadhg ..brick by brick Sent via BlackBerry by AT&T ... From:...
8703
ludwig
ludwigvone
Mar 2, 2012 1:55 am
Here's a question... Nowaday, I have move to 'mainly' all grain brew. Now, cracking the grain, put then in water, set the proper temperature, wait at specifics...
8704
ludwig
ludwigvone
Mar 2, 2012 2:07 am
Yep, two questions on the same day, hope I am not busting any limit ;-) I need to brew with berries offseason (and specifically in a brew book, I have mention...
8705
cbrenton38@...
cbrenton38
Mar 2, 2012 2:39 am
Never had oil issue I dry my own berries though so no oil problem there
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William Wagers
william_of_b...
Mar 2, 2012 2:53 am
I wouldn't, unless you can guarantee you won't get something growing in it after a few days in your fridge... Besides, part of the fun of brewing is scheduling...
8707
Cranium@...
jcostarakis
Mar 2, 2012 4:09 am
The "dried" fruit with sunflower oil is no good for ANYTHING in my book (including eating). They do it to keep the fruit softer and more esthetically...
8708
Gy. G. R. Dioguardi
baron_bish
Mar 2, 2012 4:29 am
I've never thought of using 'dryed' fruit. I probably would have, but after reading all this, now I never will. ~ I've only use fresh fruit, or fresh fruit...
8709
Ben Paton
rurik_au...
Mar 2, 2012 4:46 am
It does not work as the enzime keep on working as they are not denatured. You need to raise the mash temp above 80°C to stop the enzimes from working. There...
8710
Cranium@...
jcostarakis
Mar 2, 2012 6:00 am
nothing wrong with traditional dried fruit, its the new more processed plump looking stuff thats junk. The stuff you get from a health food store that is...
8711
Scott Mills
uisge77362
Mar 2, 2012 7:20 am
... I am sorry but that is plain wrong. It does matter. Boiling would kill any microbes that have started to grow in the wort but it would not magically...
8712
Tadhg
ld_tadhg
Mar 2, 2012 2:32 pm
Raisins are different and bring a different flavor. Not bad, just different. Myself, I make raisin wine periodically for Roman cooking. It's unique. ...but...
