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Topics - saintpierre

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1
Homebrew Competitions / Fermentationland Home Brew Competition - $7/entry
« on: February 12, 2014, 01:59:02 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
http://www.malthomebrewclub.org/competition/

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 http://www.malthomebrewclub.org/competition/.

Thanks and best of luck to all that enter!

Cheers!
Mike Saint
President
Maine Ale & Libation Tasters

2
Beer Travel / Travel to Indianapolis
« on: December 19, 2013, 06:51:12 AM »
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?

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Kegging and Bottling / Spartanburg SC Beer-Out Plastic Piece
« on: July 07, 2013, 11:43:20 AM »
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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General Homebrew Discussion / Dry Barrel Aged Barleywine
« on: June 05, 2013, 08:01:41 AM »
Our club has a 53 gallon barrel that we have filled and aged in a few times (currently holding a Flanders Red).  Our first beer was an Old Ale that although finished slightly on the dry side after some age is very pleasant.  The second beer we made and aged was an American BW.  This beer was made using the same basic recipe (OG 1.096 to 1.118) fermented separately using US-05 then racked to age in the barrel.
Once we racked to the barrel the gravity was 1.026 and tasted great.  After a day in the barrel it started to ferment again!  When we racked it to age our Flanders the beer tasted good with a nice woody flavor but has a gravity of 1.011 and is dry on the aftertaste almost astringent.  Its not that I can't enjoy a glass from time to time but did I mention I have 15 gal of this?
My question is, besides blending are their any other methods available to help back sweeten?

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General Homebrew Discussion / Catagory Help Please
« on: March 04, 2013, 09:30:45 AM »
My club has made an old ale in which we aged in an oak barrel that was previously used to age bourbon.  We acquired the barrel from Allagash who used it once for their beer Curieux. 

My question is what category should I enter this in?  Ideally I would enter it twice but I was able to registar only 1 beer into the NHC.  It tastes fantastic IMO and as a club we wanted to enter it.

The beer is a pretty basic old ale (recipe per 5 gal. below) and has background notes of bourbon and oak.  The oak is very light but the bourbon is noticible. 

12 lb. Crisp Maris Otter
2.0 lb. Munich malt
0.5 lb. C-60
2.0 oz Chocolate malt
~2 oz Willamette hops (4.5 AA, 90 mins)
1.5 oz (43 g) Willamette hops (0 min)
English Ale Yeast (varies per batch)

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Beer Recipes / Recipe help for WLP644
« on: October 15, 2012, 12:14:48 PM »
I picked up a vial of WLP 644 Brettanomyces bruxellensis Trois I found in the 1/2 off bargain bin at my LHBS.  The vial is past its expairation date but I plan to make a lager size starter to grow the culture.

The WL website says this strain is traditionally used for 100% Brett fermentations and "produces a slightly tart beer with delicate characteristics of mango and pineapple."

I would like to do a 100% brett ferment but I don't have any experience with this yeast and have only made one sour beer to date so I am looking for guidance.  Ideas?

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Beer Travel / Where should I go (Providence, RI)
« on: October 02, 2012, 11:39:11 AM »
I will be going to a conference just south of Providence, RI (specifically Warwick).  I will have one afternoon to myself before I leave in Providence.

Having moved from PDX to Maine about 2 years ago, I am still not too familiar with some of the smaller breweries on the East Coast.

So, I ask you brew brethren... What breweries/taprooms must I visit?

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Beer Recipes / Fresh Hop Recipe
« on: August 23, 2012, 11:48:39 AM »
I am looking to harvest my first year Cascade plant.  I estimate my harvest will be about 2 pounds (wet weight).

I was thinking of keeping the grist very simple either MO, pale malt or 50:50 blend. Also, I wasn't sure if I would have enough hops so I was thinking of using up the last bit of magnum hops for a clean bitterness to try and let the fresh hops shine.

Anyone have a good fresh hop recipe they would like to share or any suggestions?  ???

9
Other Fermentables / Tannin's in Mead
« on: July 31, 2012, 07:21:31 AM »
I just recieved my scoresheets from NHC '12 regarding my sack, semi-sweet, Trad. Mead, I scored a 38, first round and 32in the secon.  This was my first mead and I was very happy with how it turned out.  In no way am I arguing the comments I think they are spot on but, I had comments regarding the dryness of the mead and tannins.  I did try to dry the mead out so that it would not be too sweet as other homebrewed examples I had were too sweet for my preference.

My question is where would tannins come from?  When I think tannins, grape skins come to mind but I did not add these.

Thanks, just looking to make better mead.

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General Homebrew Discussion / BJCP Tasting Exam Grading
« on: July 03, 2012, 08:51:04 AM »
Anyone have an idea on the turn-a-round time for grading the new format tasting exam?

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Beer Recipes / Critique this Am. Amber recipe
« on: May 22, 2012, 07:48:21 AM »
Hey all,

I was reading some old posts about mixing MO and pils malt for an American Ale and since I have half a sack of each I thought I would give it a try.

This is what I have so far for 5 gallons of American Amber Ale...

6# Maris Otter (Crisp)
6# Pilsner Malt (Best Malz)
0.75# C-40
0.5# C-120
0.5# Victory
0.12# Pale Chocolate

I was planning on using Magnum for bittering to about 20-25 IBUs, then using Columbus, Cascade and Willamette for my flavour and aroma hops.  Over all I was thinking about 30-35 IBUs total.

What say you?

12
Other Fermentables / Cider Questions
« on: April 24, 2012, 09:09:49 AM »
I have access to over 10 gallons of apple cider from last years harvest and was thinking of trying my hand at making dry and New England ciders.

I understand the cider is UV pasturized.  My question is, will this be okay to make cider?

Thanks!

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Ingredients / english 2-row substitute
« on: February 06, 2012, 06:00:11 PM »
At my wifes request I am planning a dry stout using the following gist

Final Volume = 12 gal
14# English Pale Malt
4# Flaked Barley
2# Black Roasted Barley

I have half a sack of American Pale 2-row that I would like to use.

My question is what grains should/can I blend with the Amer. 2-row to get that richer English malt flavor? Or should I just pony up and buy English base malt and save my grain for the next one?

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Other Fermentables / mead in competition
« on: January 14, 2012, 04:58:37 PM »
What temp are meads served at during competition? I have a mead that is pretty good and want some feedback on but has some particulates in it at cellar temp (50 deg) but is crystal clear once chilled.

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Other Fermentables / Need Advise - First Time Bottling Mead
« on: December 03, 2011, 11:50:52 AM »
I brewed 2.75 gallons of mead using 5 pounds of orange blossom honey and 2 pounds of wildflower honey.  The mead is dried out enough for my liking (OG 1.078, FG 1.014) and has been sitting in my beer fridge clearing for about 3 weeks.

I am planning to bottle the mead in wine bottles with corks.  

Two questions:
1. Should I still use clarifying agents? I haven't yet but have a dose of super kleer.
2. If I use the super kleer, do I still have to use potassium metabisulfite to kill the yeast so I don't get bottle bombs?

Thanks!

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