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Cato last won the day on July 10

Cato had the most liked content!

About Cato

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    Brewmaster in Training

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

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  1. Cato

    2018 Churchills Challenge

    Nice! I was excited to try mine, and wanted to before I left for vacation. I don't like leaving the trub bottles in the conditioning containers for more than a few weeks since they seem to carbonate very quickly. So, how was it? A lot of mine usually still taste green, but some surprise me at how good they are at that stage.
  2. Cato

    2018 Churchills Challenge

    Thanks! I'm well pleased with this one.
  3. Cato

    2018 Churchills Challenge

    Happiness is- Wee Heavy Winston This turned out very well. I've never had a Scotch Ale nor a Northern English Ale and this was a bit of both styles combined with an added kick to cross into the wee heavy territory. I feel like its probably a very tasty, balanced stout. Not near as rich and complex as the Calavera Stout. This was the sample trub bottle 15 days after bottling . If it doesn't improve with conditioning, I'd be well pleased with this brew as it stands today. I got lucky with this recipe, I know that, but it's still nice to have a success.
  4. Welcome! Yes, 66 should work. I brew my ales around 64 in a dorm style fridge.
  5. Cato


    Hardware stores, home depot, Lowe's all sell them. If you get one remember to put it away from your garden a bit. Don't want to draw more to your plants.
  6. Cato


    Yeah, they hit our roses and other flowers and were wreaking havoc. The beetle trap nabbed a ton of em, but I finally got a bottle of Liquid Sevin and had to spray. Here in VB, they're about done. Guess they have a fairly short life cycle. Lol, when I put out the beetle trap, I got the bait scent on my hands and had to go inside and wash it off, cause they were flocking to me so heavy it was ridiculous. On my shirt, in my hair, not good!
  7. Welcome to the forum! 70-72 should work fine for carbonation. I bottle mostly in glass, but often will use a PET plastic bottle to check carbonation progress. A bottling wand, if you don't have one, is a great little tool for filling the bottles. Ask away if you have questions! We've all been where you are in the process. I didn't find the forum right away, so my first two batches suffered from too high fermentation temps. I hope yours will do far better, but if you do run into some issues, keep at it and don't give up! There's a learning curve to this hobby, but it's very rewarding and fun!
  8. Hope it works out for you! The only saison I've made, I bottle primed with 1/4 tsp sugar and that worked out well but took nearly 4 wks to carbonate.
  9. Cato

    Spring porter recipe

    I knew you could boil LME, but wasn't exactly sure what would happen when HME gets boiled?
  10. Cato

    2018 Churchills Challenge

    Google it last night and also found some links to various recipes for Horchata beer.
  11. Cato

    2018 Churchills Challenge

    Cool, I'll try and tune in to see that! Looks to be an interesting recipe! Lol, I'm totally ignorant of what Horchata means, so Google here I come.
  12. Cato

    beer captured

    That's a ton of recipes!
  13. Cato


    Hops are going on the power grid!
  14. Cato

    2018 Churchills Challenge

    Bottled Wee Heavy Winston- So named early on by @Bonsai & Brew , and my entry into his Churchill's Challenge. Hydrometer sample was tasty, always a good sign. My cobbled together recipe from checking out Northern English style ales, and Scotch Ales and marrying some bits of each. 1 can Churchill's HME 1 MB Robust LME 4 oz two-row Malt 4 oz. Vienna Malt 4 oz Crystal 60 Malt .5 oz Roasted Barley 1/2 cup honey 1 oz Heather Tips 1 oz Willamete hops 1 packet of Danstar Nottingham Dry Ale yeast OG-1.067 FG- 1.014 ABV- 6.9% Mashed grains for 30 minutes at 160 F and sparged with 1 cup hot water. Added LME and brought to boil and added .5 oz of Willamete for 15 min. and 1/2 cup of honey with 5 min. left in boil and then flameout. Added Churchills HME and hopsack with .5 oz of Willamete and 1 oz of heather tips, then mixed with chilled spring water in LBK and pitched yeast at 74F. Fermented for 18 days at 64F and cold crashed for 3 days. Yield was 18 12 oz glass bottles and one 740ml PET. Oh yeah, Got to try out my new bench capper. I like it. Easy to adjust and spring loaded with a positive stop when the cap is completely crimped.
  15. Cato

    2018 Churchills Challenge

    Cold crashing Wee Heavy Winston. Bottle it on Thursday.