Gift Premium Subscription To Soumor

Join Date:


Last Activity:

02-23-2014 5:42 PM


  • Montreal CA
  • I am a beard blond man from Qubec, Qc, Canada.
    And a beer lover. My first language is french so let me a chance to make myself understandable.

    I brew for four years by now, from kits to extract, and from there to all grain. I'm kegging for a year and I love it, the only thing is to move the beer from your place to another place. I recently bought a counter pressure bottle filler and I'm about to use it and I think this will be an awesome addition to my gears. I also have all the pieces I need to complete my fermentorator and transfer system, I'm excited about it and I will surely post my setup's pictures eventually. What is hot about this setup is everything except the mash tun fits in my kitchen.
  • Guitar
  • Marketing advisor, illustrator
  • Mathieu Dorval-Fiset
  • Led Zeppelin, RUSH,
    Iron Maiden, Immortal, Mithotyn, Otyg...
  • 12 Monkeys, 2001, Star Wars,
    Star Trek The motion picture,
    Brain Dead, Evil Dead II...
  • The Simpsons, South Park....
  • Dune
  • none
  • For the recipes i've tried some but my best was:

    American Red Ale,
    Double Witbier,
    American Ale,
    Dry Oat Sout,
    Honey Amber Ale,
  • Smoked Maple Amber Ale,
    Pilsner Purist,
    American Standard Lager,
    Rice beer (Gluten free),
  • Male
  • Single


  • Posted in thread: Cooper's dry yeast temperatures on 08-31-2011 at 03:10 AM
    From my experience I can tell that cooper's yeast is not affected to much by temperature as is
    it not producing allot of bi-products such as esters or others. Some yeast can tolerate high
    temps, they ...

  • Posted in thread: wyeast 1007 temp question on 06-15-2011 at 02:33 AM
    These low temp yeasts tend to be a little slow but with an accurate pitch rate and aeration it
    should complete primary in a week(6-7days). For the secondary, sorry for you but the
    recommended temps ar...

  • Posted in thread: Force carbing 2 kegs at same time on 05-29-2011 at 01:51 PM
    The high pressure "shaking trick" will work well to boost the first part of the carbonation,
    you will always have to stabilize to 12psi or around. The other way yo can do it is far more
    simple but tak...

  • Posted in thread: Rolled Oats for a Stout on 04-03-2011 at 04:54 AM
    I did this before, once, I did not prepare the rolled oat at all and it did not ruined my beer.
    But the next time I will boil the oat at least 5min at low boil to gelatinize the grain
    completly before...

  • Posted in thread: St. Ambroise Pale Ale on 01-12-2011 at 04:10 AM
    I realy like this beer, high IBU not extreme but high. For the hops used, I'm pretty sure they
    use cascade for the boil and willamette for the finish but I could be wrong. This ale is realy
    gold and c...

  • Posted in thread: Son of Fermenter wiring question on 01-10-2011 at 02:16 AM
    Ok, cut off the conector of the 12v adapter and skin the tip off the wire. You will see that
    there is another wire(that may be white) inside with nude wire around, twist the nude wire.
    Identify the nu...

  • Posted in thread: McEwan's Scotch Ale on 12-23-2010 at 02:36 AM
    It is almost everywhere in most of Quebec's SAQ. I drank a few bottles last week an they did
    not seem to be overaged at all.

  • Posted in thread: Advice on fermentation chamber build on 12-03-2010 at 04:14 AM
    Very nice cabinet you have. I on a project right now, I converted a mini frigde to a kegerator.
    Last spring and the following summer we had very hot weather, and I screwed some beers. So I
    decided to ...

  • Posted in thread: Custom Conical Fermenter on 10-07-2010 at 01:51 AM
    I agree with all of you, my next improvement will be on a temp. control system but if I had
    access to tools and knowledge to build a conical, I would go on. I know that conical are good
    to harvesting ...

  • Posted in thread: IPA aging. Contradictory Information? on 06-18-2010 at 12:28 AM
    I think that most beers are beter a mid age, about 2 month is great because some of young
    esters mellows and refines. And I think your right about the bitterness, it will reduce slowly
    but you have to...

------------- Primary: Secondary: Bottled: Kegged: Next: Belgian Blonde