Who's brewing this weekend? (July 18, 2014)

You didn't want to break up your cherries and depit them??

 

No, I really want the almond note from the pits.

 

I'm pretty sure cherry pits contain cyanide compounds. I hasten to add that I don't know if cherry pits in fermenting beer are dangerous. But I'd do some research before doing it.

 

Putting my really hot, unsealed cali common into a (properly sealed) secondary.

 

They do, but not a lot. Cherry pits and the almond/cyanide flavor are critical to some of my favorite commercial examples (3F). Quotes I've seen for Apricot pits suggest "less than 10 a day" is considered safe, I've never managed to drink that much Kriek!

 

The almond twist is actually an aneurysm coming on

 

I got a 2-row Smash with Centennial, ~32IBU, pitching on a US-05 Yeast Cake. Kaboom is about what I expect, I'll be breaking out the tube. The well water is not really running too cold these days, maybe get me to mid 80's. It's been 100F outside, 3 of the last 5 days. I think I'll try an Ice water bath with the kettle and the immersion cooler, try to get 70ish.