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Topics - saintpierre

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Other Fermentables / mead in competition
« on: January 14, 2012, 11:58:37 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.

Other Fermentables / Need Advise - First Time Bottling Mead
« on: December 03, 2011, 06:50:52 PM »
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?


Kegging and Bottling / Gas Leak
« on: November 06, 2011, 05:55:06 PM »
I have been poking around the forum looking for previous posts about tracking down gas leaks and have found lots of useful information (I love this forum) but I am still having some problems. 

Here is a little history...  I purchased a new dual body regulator (with rubber gasket) from B3 and wasn't having any problems until a couple weeks ago when I went to pull a beer it was excessively foamy which made me check the pressure on the regulator.  The high pressure was around 200 psi on a brand new tank and should be around 600-700 psi as I keep my tank outside of the fridge.  I turned the gas off and took the regulator off to check the rubber gasket and it looked rather worn.  I weighed the tank and it weighed about 4 kg and the tank its self weighs 3.5 kg.  So I refilled my CO2 tank and asked my LHBS if they had any replacement gaskets for regulators.  They only had crush washers so I tried that and after another 2 weeks the tank was empty again. 

So long story short I have been trouble shooting my leak today.  So I have been trying to find the leak starting at the tank working out.  I read on another post to use keg leak detector but my LHBS doesn't carry it and I am tired of filling my tank this often.  I have been using starsan to locate my leak and noticed bubbles coming from the little hole on regulator bonnet on the high pressure side of the dual body.

Also not sure if this will help but I turned the tank on, didn't hooked up to any kegs and opened both ball lock valves and the low pressures read 21 and 14 psi of the tank and high pressure gauges, respectively.  I left the pressure on for a hour and didn't see a change in pressure.  This is probably due to the tank being full and able to supply gas.  I then closed the ball locks with gas still on and the gauges read 22 and 14 psi.  I then turned the gas off and left the ball locks closed and the pressures read 20 and 14 psi after two hours. 

I understand this is something I need to come to grips with but I haven't had to track down a leak before so if there is more information you need to help me just ask. 

Ingredients / Ordering hops
« on: September 17, 2011, 02:33:00 PM »
This may be a simple question but I have never had hops shipped x-country before.  If the hops are vacuum sealed should I worry about  keeping them cool during transit?


Beer Recipes / First Time Saison
« on: June 01, 2011, 12:03:37 AM »
As the weather is starting to get hot here in the far northeast I am looking at attempting my first saison.  I was hoping to pick up some advice and possibly a recipe for an easy but tasty saison.  I am an all-grain brewer.  Yesterday I bought WLP American Farmhouse and WLP Saison yeasts. 


All Grain Brewing / First Time Water Correction
« on: March 25, 2011, 01:05:42 PM »
I am planning on brewing a Berliner this weekend and want to correct my water chemistry.

From a previous post my existing water is:
Ca 45 ppm, Mg 3.3 ppm, Na 20 ppm, Cl 41 ppm, SO4 11 ppm, vicar 104 ppm, total alkalinity 126 ppm, pH 7.8.

Based on How to brew back cover I am looking for a mash pH of 5.6 therefore Bru'n Water indicates I need about 0.7 mL/gal of lactic acid to adjust the sparge pH and 0.35 mL/g to acidify a mash with 4.2 lbs of pilsner and 3 lbs wheat.

So I guess my question is did I follow the W/S correctly? Or do others have better suggestions?

Thanks and really great W/S Martin.

All Grain Brewing / Water Report Help
« on: March 20, 2011, 02:30:53 PM »
Could someone please help me interpret the water report results and I could correct to brew a light beer such as a blonde, berliner or pilsner?  The water appears to be moderately hard and moderately alkaline and pretty hard and therefore more suited to amber ales.

I am trying to understand what all this means and how to alter the water chemistry for lighter beers and also darker beers.
I have looked at the Chapter on Understanding Mash pH in How to brew and am not completely confident in what it all means.


Here are some of the parameters, let me know if I need to include more info.

Alkalinity (as CaCO3): 104
Hardness (mg/L as CaCO3): 125 ppm
pH: 7.7
Sodium: 20 ppm
Sulfate: 11 ppm
Chloride: 41 ppm
Fluoride: 1.2 ppm
Calcium: 45 ppm
Iron: <0.05 ppm
Copper: 0.013 ppm
Manganese: 3.3 ppm
Potassium: not listed
Zinc: 0.0023 ppm

All Grain Brewing / Berliner stuck mash?
« on: March 17, 2011, 01:23:12 PM »
I am planning to brew my first Berliner this weekend and I was wondering if I should be concerned about a stuck mash.

My recipe is 58% Pilsner 42% Wheat. I plan to mash at 149 degF.

Yeast and Fermentation / save and store yeast slurry from bottle
« on: January 12, 2011, 05:17:21 PM »
I have a couple bottles of the barrel aged beers from Russian River (temptation & consecration) and would like to save the yeast slurry for future brewing projects, after I open the bottles.

My questions are...
How should I store the yeast? How long will it keep?
Also, any suggestions on styles to ferment them with?


Ingredients / where do I buy bulk grain
« on: October 15, 2010, 10:38:36 PM »
I recently moved from the home brew mecca of Portland, Oregon to the much smaller home brew mecca of Augusta, Maine.
I have been to a few home brew shops in the area and the ingredients do not seem to turn over very fast and the bulk grain prices aren't much of a discount.  So, I am looking for a home brew shop either online or otherwise that I can buy bulk ingredients from.

Anyone have a shop or online store they would recommend?

As always thanks in advance for your help.

Equipment and Software / temperature control
« on: September 09, 2010, 11:00:46 PM »
I aquired a used no-name analog temperature control with a solid wire from the unit.  While I was trying to work the kinks out of the line and bend to fit around teh door of my fermenting fridge the metal line broke  :'(

So I am looking for a new temperature control.  Ideally I would like to wire it for both heating and cooling.  What brands/models does everyone recommend?  Are there any benifits of one product over another?


Yeast and Fermentation / Steam beer question
« on: August 25, 2010, 03:51:54 PM »
I brewed a Steam beer on 7/18/10 following the recipe and mash schedule in the BCS book.  The only exception is I batch sparged.
On 7/18/10 my OG was 1.056 and fermented at 64degF with WL, SF Larger yeast for 10 days until me FG was 1.012 (for two consecutive days).
On 7/28/10 I transfered to a keg and primed using corn sugar to get ±2.8 vol of CO2.
I left the keg at 64degF for 1 week before I moved in into the kegorator set at 34degF.
I tasted the beer last night and it still has some sharp esters and not the fruity ones I was expecting with the style.

I get the feeling I transferred the beer off the yeast cake too early...  ???

Will this beer mellow with more time? Or did I screw the batch?

Equipment and Software / installing ball valve and therm well in S/S pot
« on: August 03, 2010, 11:10:39 PM »
Since making the leap to AG I have been pondering the fate of my old brewpot. 
I have a spare ball valve and brewmometer that I would like to install in this pot.
I have read that I can drill a hole using a step drill bit. Or would finding a friend with the ability to weld be more appropriate?
Thanks for the help.

Other Fermentables / non-alocholic sparkling cider
« on: July 29, 2010, 04:54:59 PM »
I know, I know a non-alocholic cider question on a homebrewers forum...  ;D

We are expecting our first child in December and my wife/co-brewer is feeling a little left out of our favorite hobby.

Do anyone have any ideas on making a non-alcholic sparkling fruit cider?  Is it as easy as mixing 5gallons of apple cider, adding some fruit and force carbonating?

General Homebrew Discussion / how much fruit in the beer?
« on: July 22, 2010, 09:40:27 PM »
I brewed 6.5 gallons of California Common (Anchor Steam clone) last weekend and for my inlaws anniversary I would like to add cranberries to recreate a Cranberry Steam Beer my mother-in-law had in college and has told me about ever since I met my wife.

This was my recipe...
9 lb 2-row
2 lb Munich
1 lb Crystal 40L
0.5 lb Victory
1/8 lb Light Chocolate
1 oz N. Brewer (60 min)
1.5 oz N brewer (15 min)
1.5 oz N brewer (1 min)

So... How much cranberry should I add?  I have a 96 oz can of cranberry wine base and a 2 oz bottle of cranberry flavoring.

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