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Cato

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Cato last won the day on October 12

Cato had the most liked content!

About Cato

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    Brewmaster in Training

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  • Gender
    Male
  • Location
    Mid Atlantic
  • Interests
    Golf, photography, woodworking, and now brewing!

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  1. Cato

    Capping/bottling mishap

    Yes, for sure that can happen, I just feel better about having my hands further away from the glass.
  2. Cato

    Capping/bottling mishap

    I broke one with my hand capper and thought I'd have a heart attack as it literally crushed the top and left some very nasty jagged edges. I haven't used the hand capper since and bought a Colt bench capper and mounted it to a board. I feel better about using the lever action capper.
  3. Cato

    Guiness Irish Wheat Clone

    They carry it in our local Total Wine store for 8.99 six pack. You have those near you?
  4. Cato

    First Batch - Open Bottles Go Flat?

    Usually takes a minimum of 3 weeks to carbonate then put a few in the fridge for at least 3 days for the CO2 to liquify fully into the beer. If you fermented at that room temp that could be a bit warm during krausen, and produce off flavors. Because of the heavy yeast activity those first 5 days the wort will be warmer than ambient room temp. Be better to put your LBK in a cooler with a frozen pint of water and ferment close to 64-65. Those bottles can be swapped out every 12 hours and provide a nice fermentation.
  5. Lol, my first thought would be my beer in the fermenter! I mean that's like some basic survival instinct.
  6. Cato

    Something other than booster

    Nice! You're right, the LBK's are a convenient size, as they'll fit in a cooler, fridge, dorm fridge, and it's nice two have several different style brews going at once. Brewing is like cooking. You can come up with so many variations but just like spaghetti sauce or chili there are some checks and balances in the ingredients and spices so that you don't get it out of kilter and too hot, sweet, spicy, etc. Lol, I want something tasty in that sample bottle at the end of six weeks. I normally have two batches fermenting, and one of them will be a pretty closely followed recipe maybe just some slight variation, maybe in my two row, or my ibu's since I don't like real bitter stuff. The other I might get a little more adventuresome with, but still maintain a good balance. If I'm in doubt at all I'll post it and ask for an opinion or help.
  7. Cato

    Something other than booster

    +1 on the comments by Rickbeer and Dawg! I'm a big fan of brewing software and use Qbrew for every recipe Mr Beer, ones I've found on AHA, Breiss, wherever. I'll probably move to Beersmith before long, but like Rick points out you can run scenarios, tweaks, or formulate your own. I use 3 different size fermenters so I'm scaling all the time. Another big benefit is saving your recipe so you have an exact procedural log for next time or to fine tune. Probably best to get your brewing procedures down with a few batches of MB recipes, and MB pm's until you start producing some tasty beers. How your beer tastes shows how you are progressing.
  8. Cato

    Upcoming Brewing Schedule

    Brewing tomorrow. First up a pale ale with a can CAL and American Ale plus .5 lb of munich. Hops HBC438 both in boil and dry hop. If I get time tonight, I'll make a yeast starter for a Belgian Dubbel that's going to be fun to brew.
  9. Cato

    "Red Keep" Biere de Garde

    I certainly do the same! I just pull the grain sack and set it in another pot to drain and sparge. I keep a jar of golden light, pilsner, and Amber in the fridge to add to larger grain bills. Usually a half to three quarter lb addition goes a long way towards any lack of mash efficiency.
  10. Cato

    Pumpkin beer attempt

    I've never used the brix refractometer, but if that OG is correct then the ABV sounds like it is running about 14%. I think that's too high a gravity for US-05 and it could be that some other alcohols like fusels may be involved. Others far more experienced than me might know better, but I think that too high a gravity for yeasts, the alcohol will kill off the yeast and that's likely to produce off flavors. @RickBeer can likely correct my impressions on this and advise on your mistakes, but what's done is done and you'll have to see what you end up with. Sounds like it would be way too strong for me but I'm somewhat of a lightweight and about 7% is as high I'll drink and at that its about one and done!!
  11. Cato

    Upcoming Brewing Schedule

    Very cool, Creeps!! Prussian Lager
  12. Cato

    yeast starter

    Ah, something new for me to learn, like it's not bad enough waking up around 3:30-4 ish couple nights a week thinking about beer recipes! However, I do have some brews coming up that I plan on using liquid yeasts that are style specific, and so in theory should make for a better dubbel, irish, Witbier, etc. So my 4 pack of Fast Pitch and my little 1000ml flask will give me an intro into yeast starters. Until last week I thought people just dumped the liquid yeast packs in like dry yeast. It's what I did for some Omega Barbarian yeast and it took off pretty good, but I want to see and learn how this process works.
  13. Cato

    Propping Up Your LBK - No Trubal

    24 hours won't likely be enough. No doubt it will help some, but I've tried it and best results come from 3 days cold crashing. It's those last few bottles where you tilt the keg forward that get affected the most, because the trub will tend to slide forward and you get a load in the spigot. However, it's a learning experience and not everyone cold crashes and I experimented both ways, so try it and see what works best for you.
  14. Cato

    yeast starter

    I've never used a starter and only one liquid yeast up to now. I just got some Fast Pitch for a WLP yeast, so since I have it I'll make a starter and see how that works out. Yeast nutrients I guess I've technically used that by dropping some MB yeast packs in the boil.
  15. Cato

    Propping Up Your LBK - No Trubal

    Yes, as Rickbeer says, you want to prop up during fermentation and cold crashing if possible. I make room in the fridge when I cold crashing an LBK or in my mini fridge if it's the last fermenter left.
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