Joe Camel

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Join Date:

03-15-2008

Last Activity:

11-25-2011 7:50 PM

1 Likes on 1 Posts 

    ABOUT ME

  • Charlottetown, PE, Canada
  • Edmonton Homebrewers Guild
  • Started brewing in 1997, primarily wine kits and extract brews with specialty grains.

    The beer mostly tasted like crap and the support for information/mentoring was spotty at best in S.Ontario and on the Internet.

    Stopped brewing in 2000 and pretty well laid off it for 7 years.

    Started up again last year after finding this site and the EHG in Edmonton. Brewing techniques have come a long way in 7 years and now I'm finally making good product.

    Harvested my Cascade Hops, got 13oz dried off two bines, hopefully much more next year and will start some more varieties, thinking EKG, Saaz/Hallertauer and a Bittering variety, that should cover most styles I'll want to make.
  • Need another Pale Ale for Black and Tans
  • 5th AG - Not Fat, My Gut's Pushed Out - Irish Stout
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: My Venturi Fail on 04-26-2011 at 12:27 AM
    the key to a good venturi effect is that the tiny hole has to be at a restriction point in the
    siphon.If you have a 1/2" racking cane with 1/2" tubing, put a small piece of 3/8" or 1/4" cane
    inline wh...

  • Posted in thread: Motherf*@er!: Or, I got my first infection yo on 11-15-2010 at 11:16 PM
    London Ale yeast is a very highly flocculating yeast, it gathers into snot balls rather than
    sinking to the bottom. You may be ok

  • Posted in thread: Experiment idea... No boil AG beer??? on 10-27-2010 at 11:54 PM
    Maybe to push along your bitterness, you could no chill your wort. After mashing out, drain to
    sanitized cube with hops in then let slowly chill over night.CheersJoe

  • Posted in thread: Ontario, Canada grain stores on 06-19-2010 at 02:16 AM
    Have you tried Gilbertson and Page? They sell malt to the craft breweries and the general
    public. Google them, they're not that far from you either

  • Posted in thread: Dry hop question on 04-27-2010 at 12:07 AM
    Your fermented beer is saturated with Carbon Dioxide gas, even though it tastes flat. The
    pellet hops you added caused the gas to come out of solution violently (read: nucleation sites,
    mentos in diet...

  • Posted in thread: Calcium Chloride on 04-14-2010 at 12:31 PM
    33 grams in 100ml will make a 33% solution

  • Posted in thread: No Chill Wit Help??? on 04-11-2010 at 01:17 AM
    My plan right now is to throw them in at the transfer from boil pot to pail. I figure that
    there's no isomerization that needs to go on like with bittering hops, just essential oil
    extraction that wil...

  • Posted in thread: No Chill Wit Help??? on 04-08-2010 at 01:08 PM
    I've been staring at the No Chill Hop Utilization Chart that The Pol put together and it makes
    sense to me for Hops, but does it apply to other volatile aromatics as well?I usually add my
    coriander an...

  • Posted in thread: Water modification after the fact? on 03-29-2010 at 05:21 PM
    Hey Joe Er, if the beer is already brewed you would be wasting your time. Is this AG or extract
    btw? Next time if it is AG treat the water you will mash with the salts, if it is extract then
    treat the...

  • Posted in thread: Water modification after the fact? on 03-28-2010 at 03:21 AM
    I've been fiddling around with the EZ water adjustment spreadsheet (thanks TH for your good
    work) after already brewing up a pale ale with my well water.On further analysis, my water is a
    bit weak in ...

FORUM SIGNATURE
Turn up the good, turn down the suck! -Deaner
2 COMMENTS
Posted: 
July 24, 2008  •  03:28 PM
Sadly the brewing culture in Southern Ontario hasn't improved much. :(
 
Posted: 
November 24, 2008  •  04:58 PM
Cheers to the Beers

Love that aeration gadget



Steve (BeerCanuck)
 
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