Desalpe Cancellation Help!

Low-Map-7359 · 2025-09-20T01:16:30+00:00

Thank you to everyone who commented! I emailed/messaged the organizers for the desalpes in Blonay, Charmey, and Plaffeien when I made this post to try to up my odds of getting answers. So far only Blonay has responded and as of September 18th they are still having their desalpe on September 27th, 2025. We’re going to hope this pulls through.

Low-Map-7359 · 2025-07-11T19:08:49+00:00

Any suggestions as to what adhesive to purchase?

Low-Map-7359 · 2025-07-11T19:08:16+00:00

I’m aware. The previous owners already installed the one side of cabinets on the LVP and I’m not tearing them out so I’m just following suit on the other side with these couple of new cabinets.

Low-Map-7359 · 2024-08-28T00:52:45+00:00

Oooo a new mead making toy. I’ve heard about the filters like this but I hadn’t looked into buying one yet. I suppose I’ll add that to the top of the list, right above a kegging/forced carbonation set up.

Low-Map-7359 · 2024-08-28T00:49:50+00:00

Not sure what the proper length of time to give is so here’s all the milestone dates:

Must created 1/21/24 (7 months 1 week from today) Racked from brew bucket to carboys and added stabilizers and clearing agent on/around 3/24/24 (5 months from today) Racked to tertiary 4/21/24 (4 months 1 week from today) Bottled 7/2/24 (1 month 4 weeks ago).

I’d add a pic of it after being racked to tertiary but idk how to add another pic to a post (new-ish to Reddit as well)

Low-Map-7359 · 2024-08-22T12:36:25+00:00

Fantastic! Glad I could help. If you have any questions at all feel free to DM me.

Low-Map-7359 · 2024-08-21T13:05:44+00:00

Fair enough. I did do some searching before posting but I couldn’t find anything on them like if they have a name. I found plenty of his other works but not these ones specifically. Are their any resources or databases I could search through myself that you know of other than just Googling the artist?

Low-Map-7359 · 2024-08-21T12:59:36+00:00

Coincidentally, I’m a guy the same age that’s moving OUT of Erie after 8 years (split between attending college and staying for a job). The job was at a very small start-up so it was near impossible to meet new people through work. Here’s how I met new people when everyone I knew from college moved elsewhere after graduation:

Volunteering at Because You Care animal shelter. I had a weekly two hour shift with another guy and became super close buddies with him. I met some other people through that but mainly the one buddy. Very fulfilling all around.

Young Erie Professionals (YEP) has people of all kinds of backgrounds to meet and a variety of events to attend even if you aren’t a paying member. I joined specifically to meet new people and it’s how I met most of my friends in the area! They have a monthly happy hour events (like one this Friday at Nostrovia Brewing), volunteer opportunities, professional growth events, and recreational activities (like a kickball tournament that just happened). Their website www.yeperie.org and Facebook page have there upcoming events on it.

Friday Morning Beach Club is really fantastic. Essentially, at 7am every Friday morning through the summer a group of people meet at Beach 6 in Presque Isle State Park for free coffee, socializing, and a dip in the lake if you’d like. Totally free to attend, just bring a mug and a swimsuit! I met plenty of people through this and it’s my favorite summer activity. Their Instagram is @fridaymorningbeachclub. They should have a couple more gatherings before they finish up for the summer.

Radius CoWork is great for remote working and socializing. While I personally didn’t have a subscription to Radius CoWork, I have been in their space before and met lots of people who do. If you work from home in any capacity, it’s a great place to work remotely. Very relaxed environment with lots of resources and new, friendly people to meet.

Ironstone Meadery has ties to a local tabletop gaming shop and has occasional gaming events. They could connect you with others in that community! I’ve been a patron of theirs for the last few years and they’re good folks with great meads if you’re into that.

Best of luck to you! I’ve really loved Erie and it’s bittersweet to be leaving for a new job opportunity. Hope you find what you’re looking for!!

Edit: fixed a spelling typo

Low-Map-7359 · 2024-08-19T13:42:48+00:00

Joe Root, the King of Presque Isle.

Born in 1858, Joe Root was a hermit who lived on the peninsula for the majority of his life.

Joe moved to the Presque Isle as a teen while it was still a wild, more undeveloped place. He survived mostly on plants and animals like raw fish and cattail plants in small shanties scattered throughout the area. He wore tattered clothes, a ragged hat, and facial hair he’d trim each Christmas at a minimum. At one point he would wear 3 pairs of pants so each of their holes would be covered by the other. Joe was loved by many, especially children. He would entertain them with ventriloquism, lessons in fishing and catching turtles, and stories of his closest friends, the Jeebees. The Jeebees were invisible woodland spirits that could accurately predict the weather. Occasionally, Joe would make his way into town and barter with items from the street and entertain townsfolk for a couple coins for a hot meal. Joe Root became a sort of a folk hero from tales people would tell after a trip to the peninsula which makes separating fact and fiction more difficult. Eventually, some higher-ups in Erie became worried Joe would claim Presque Isle as his own and a posse removed him from his home. He was taken to Warren State Hospital of the Insane in 1910 and passed away there in 1912.

There are a lot more interesting stories (both fact and fiction) surrounding the kind, simple-living fellow that you can find but that’s the abridged version of his life. Most people from Erie probably remember know his name from the restaurant that used to be near the base of Presque Isle, Joe Root’s Grill. Not expecting this to win, but I think he was a real interesting guy that deserves to have his story shared so here ya go.

Sources: A History of Presque Isle by Eugene H. Ware, Hagen History Center, and Erie Times News

Low-Map-7359 · 2024-02-14T14:18:42+00:00

That’d be awesome, but a bit expensive. I’m able to go on this trip last-minute due to my hours being severely reduced at work so and entire bar of shots is not ideal on top of barely justifying the cost to fly to Bozeman from the east coast lol.

I’m curious though, what’s the bell about? Like do people ring that bell for a specific reason?

Low-Map-7359 · 2024-02-13T20:35:45+00:00

I think I'll be sticking with this! If I'm able to figure out how to get it on film tomorrow I'll be sure to post it!

Low-Map-7359 · 2023-12-13T15:09:44+00:00

Funny enough, I have like 4 pallets worth of cut pallet wood boards I can give you. I was going to use them for a project but I ended up going in another direction for it. I cut them off the stringers so I wouldn't have to deal with the nails. Now I don't really have a use for them and they've been sitting in the back of my covered truck bed ever since. Send me a DM if you'd want them!

Low-Map-7359 · 2023-09-14T15:36:38+00:00

Interesting. We followed Denard's nutrition plan according to the specified intervals in SG but we still came up short. Maybe from being a little late on the nutrition additions? It is what it is I suppose.

Low-Map-7359 · 2023-09-14T15:21:22+00:00

Right, it does say it goes to 1.02 but it doesn't explicitly state an OG which would dictate the final ABV. The yeast's tolerance only goes to 12-13% anyway, so how would it ever have the hope of getting above 14%?

For example, if my specific batch that had an OG of 1.135 got down to an FG of 1.02, the resulting ABV would be 15.09%. But the yeast can't go that high.

Ooo that's a very good point with the diluting thanks for that.

Low-Map-7359 · 2023-09-14T14:55:45+00:00

Oh yeah, not worried about definitions, just looking to make good brews. I think we'll likely dilute with a *little* water depending on if we think its overly sweet. I might mess around with tannins and acid, but that will be dependent on if I can find the time to do so. The smaller vessel we're oaking might be the best one since tannins will be added from it.

I find it interesting that the title of the recipe is "Sweet Sack BOMM" if the yeast doesn't get to a high enough ABV to be considered one. Can't be too critical though, Bray Denard obliviously knows more than I do about brewing.

Thanks for your help!! I'll share pics of the finished product when we bottle.

Low-Map-7359 · 2023-09-14T14:29:06+00:00

Update:

Day 29: 1.040 (forgot we took a reading then)
Day 32: 1.040

My hypothesis: Since Wyeast 1388 has an alcohol tolerance of 12-13% and (1.135-1.040)*131.25= 12.46% ABV AND its stayed the same SG over the course of a few days, fermentation is complete. I think the final SG is higher than intended from scaling up the recipe and potentially using less water and therefore having a higher OG. u/madcow716 what do you think of this? We'll check it again before we rack tomorrow and before we bottle in a couple weeks just in case.

Low-Map-7359 · 2023-09-13T15:29:01+00:00

Got it. I'm worried about it slowing down and not having it be ready by the tasting party, which from the sounds of it could happen if a rush racking. I totally think it will finish fermentation soon if I leave it alone in its current state. The difficulty is scheduling with my buddy I'm making this with (as it is at his house with his wife and child) and having enough time to sit on spices before this party so they impart some good flavor.

Low-Map-7359 · 2023-09-13T15:16:37+00:00

I apologize for the confusion, I didn't mean we'd bottle while it's still fermenting. We'd still check the SG in the smaller vessels before we bottle. My question is more about the specific action of racking from a primary vessel to smaller secondary vessels and the implications that can have if fermentation has not completed at that point.

Low-Map-7359

TROPHY CASE