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Messages - saintpierre

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General Homebrew Discussion / Re: Mead: When to Add Pectic Enzyme
« on: January 17, 2015, 08:10:22 PM »
I guess I have to ask why you are boiling the fruit for a mead? If adding to secondary there should be enough alcohol to inhibit growth...

On another note... Still not sure what I did but the last raspberry melomel I made when adding fruit to secondary ended up tasting like cough syrup... I made it again out of frustration adding the raspberries when I mixed the must and it was great. YMMV.

Sent from Fermentationland.

Other Fermentables / Re: Melomel with Juice
« on: May 30, 2014, 10:14:43 PM »
I was thinking a 5 gal batch of sweet and sour cherry melomel. I can get sweet dark cherries (frozen) and would use rw Knudsen tart cherry juice. That juice is fairly strong IMO.

How about 2 gal tart cherry juice, 6 lb cherries, 10 lb honey, top up to 5 gal with water? That would yield 4.5 gal I think...

Sent from Fermentationland.

Other Fermentables / Re: Melomel with Juice
« on: May 30, 2014, 07:41:23 PM »
Excellent! What ratio of fruit to juice (lbs to gallon) do you use? 5lbs/1gallon?

Homebrew Competitions / BJCP Tasting Exam June 21
« on: May 30, 2014, 07:39:07 PM »
Sorry for the late post but until recently I had a full exam...

I currently have 3 open seats for our tasting exam June 21 in Augusta, ME
$40 for first-timers, $15 for re-takes...

Other Fermentables / Melomel with Juice
« on: May 30, 2014, 04:44:23 PM »
I am kicking around the idea of using juice as a substitute for whole fruit.

I am planning on using a gallon of honey (local wildflower, weighs 10# +/-) for the mead...

I was planning on using something like R.W. Knudsen's but I am concerned the juice will provide the complexity that whole fruit will.

Any thoughts or suggestions? Mixed juice/fruit?

Homebrew Competitions / Fermentationland Home Brew Competition - $7/entry
« on: February 12, 2014, 08:59:02 PM »
Fellow Home Brewers!

The Maine Ale & Libation Tasters are pleased to announce our Fermentationland Home Brew Competition taking place on March 8, 2014.  Registration is now open through February 21, 2014.

This competition is limited to beer only (Categories 1-23) and is limited to 200 entries.  All entries to be judged by at least 2 BJCP Judges or Professional Brewers.

Participant, judging, and steward registration for the competition will be coordinated through the web site at

Entries will be accepted until February 28, 2014 at either one of the three drop off locations or shipped to Richmond Home Brew Supply (52 Main St, Richmond, ME 04357).  Please refer to the web site for drop off locations and addresses.

Additional details can be found on the competition website.  Please pass this information on to your fellow home brewing friends and direct any inquiries to the Contact page on the registration page at

Thanks and best of luck to all that enter!

Mike Saint
Maine Ale & Libation Tasters

Beer Travel / Re: Travel to Indianapolis
« on: December 19, 2013, 04:05:36 PM »
Thanks all.  Looks like I'll find plenty to do with my free time.

Beer Travel / Re: Travel to Indianapolis
« on: December 19, 2013, 03:01:24 PM »
Thanks Jeff.

I'll be staying at the Marriott Downtown. I'll plug these into google maps.  I hope to get to a few when I'm there.

Beer Travel / Travel to Indianapolis
« on: December 19, 2013, 01:51:12 PM »
I am going to Indianapolis on business for only 3 days (Thursday-Saturday) in Feb.  Thursday is open and I will have evenings free the other days.  Transportation will be limited to public trans and cabs.

So folks, what places must I visit and beers should I try?

Equipment and Software / Re: Wort chiller
« on: September 24, 2013, 02:54:55 AM »
IIRC 3/8 has more surface area to volume so your heat transfer efficiency is better.

Sent from Fermentationland.

Equipment and Software / Re: Tap Water Temp
« on: September 24, 2013, 02:52:01 AM »
Besides pre cooling the tap with ice or something, not really.

Sent from Fermentationland.

Ingredients / Re: How many lbs. of blueberries in my wheat?
« on: August 22, 2013, 01:13:09 AM »
I would agree 7# is a good starting point. I'd taste them and confirm their flavor. I haven't made a blueberry beer in a long time but I made a blueberry melomel last year with about 5# of naive Maine low bush blueberries and the flavor is great but I wish we didn't eat so many and I was able to use a little more.

Sent from Fermentationland.

Yeast and Fermentation / Re: WLP 585 Question
« on: August 18, 2013, 11:46:21 PM »
Can you provide some more info? Extract or all grain. What were the fermentables? What was the fermentation temp? What was your process? This info will help to better answer you question.

Without knowing any of this I'd say try to warm the beer up a few degrees and see if the yeast reactivate.

Sent from Fermentationland.

Equipment and Software / Re: Recommendation for a barley crusher?
« on: August 18, 2013, 07:38:41 PM »
I used to have a Corona mill but broke down and bought a 3 roller monster mill about 4 brews after switching to AG. I've had my MM for over 3 years now and it still works like the day I bought it, minus gap check maintenance.

Sent from Fermentationland.

Kegging and Bottling / Spartanburg SC Beer-Out Plastic Piece
« on: July 07, 2013, 06:43:20 PM »
I acquired a new keg that happens to be a Firestone Spartanburg SC.  Upon replacing the o-rings and cleaning I noticed the beer-out side has a plastic filler piece that I have never seen before on any of my other kegs.

It's in the shape of an upside down funnel and was positioned between the dip tube and the poppet/post.

The "piece" is pretty beat up and cracked and I am not too keen on running beer through this thing.  Anyone... a) seen this before?
b) know where to find a replacement part?
c) have ideas on a work around?

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