Cato

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Cato last won the day on May 10

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About Cato

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    Brewmaster in Training

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    Male
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    Mid Atlantic
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    Golf, photography, woodworking, and now brewing!

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  1. recipe

    Boy, I've been back and forth a lot but think I'm starting to close in on what I'm going to brew. Lol, I know I am going to have to drink this once its done and bottled. Definitely going to be interesting because I've only tasted the hydrometer sample from Calavera Stout. So I'm going a lot by description and have likely created a Frankenbrew, working with some new grains and HME. RDWHAB, its all good.
  2. Lol, I have both the Best Haze of our Lives and The Tangerlously Hoppy IPA in the fermenter right now. I was going to say it was a good time to get tangerines as they are plentiful, but realized I was commenting on the wrong brew, The Best Haze of our Lives, ought to be pretty good on its own, but I won't be able to say for a few weeks yet on either brew. Now I'm trying to roll a pineapple tasting brew around on my tongue, but I'm not there yet.
  3. For the most part I prefer glass, but find the PETS great for squeeze checking carbonation progress. So far I haven't brewed any of those high gravity 5-8 mo. conditioning beers that MB promotes the oxygen barrier bottles as being good for.
  4. recipe

    Well alrighty then, I love just planning a new brew out and making little tweaks here and there. This'll be fun and I'm sure to learn a lot from you and MRB Tim on critiques of my grain bill.
  5. That was a B.S. answer from customer service. Hold them up to the light. The oxygen barrier bottles are darker. I have labels on mine and I just held my Oktoberfest kit bottle up against my oxygen barrier Bewitched Amber. Thicker bottle shows darker. Particularly around the base area.
  6. recipe

    I'll play along on this since I was planning to try a couple PM's that I've been working on in Qbrew anyway. My LBK's won't open up for a few more weeks. Lol, since you are the OP @Bonsai & Brew, how do we go about this? Do we share our recipe before brewing or just have at it and brew it and then reveal?
  7. Yeah, the new design must be a lot different, because its short and tapers down quickly so not much room left to put something like a clamp on the hose to hold it firmly. Bottling wand fits inside pretty snugly and the tubing fits pretty well, so I think it will work okay for batch priming transfer. If the bottling wand wasn't so long I would have gotten some 3/8 I.D. tubing and put it over one end of it.
  8. I haven't batch primed yet, but want to be set up to do so. Do those of you who batch prime just put 3/8 O.D. tubing up the spigot on an LBK and run that into your priming bucket? I picked some tubing up today and tried it on a new LBK that I needed to sand the spigot opening down on and make sure it didn't leak. The tubing fit okay up the LBK spigot but did leak a drop every now and then when I ran the water through it. I'd prefer just a tad tighter fit, and not sure if it would take a wrap of Teflon tape on that smooth surface. I did notice that the tubing leaked when I had the LBK fully filled to the top with water. When the level dropped to the 2 gal mark it stopped, so could be just too much gravity force was on it when the LBK was so full.
  9. I brewed a nice saison fairly recently using that yeast and kept it at 70-72. It turned out very well with low to no esters. Priming I used 1/4 tsp / 12oz bottle and that turned out well. I tried 3 PET bottles using 1 carbo drop and that was too much and while not a gusher its still way overcarbed.
  10. I kind of like checking my OG and FG. I log it into a spreadsheet along with the other data, and now experimenting with Qbrew it gives me a better understanding of what to realistically expect if I add grains, booster, LME, honey etc to a recipe. Kind of fun for me anyway to play around and build to a starting OG, and then see if I finish out close enough to the FG. Then of course I drink the beer and try to figure out how to make it better the next time!
  11. Honestly, I only noticed twang before I changed up my brewing routine a bit. @Creeps McLane has some good points here that should help a lot. I'm a fan of higher attenuating neutral yeasts that will tolerate cooler fermenting temps, 63-64F. I get a cleaner taste with very low to no detectable esters. US-05 and Nottingham work well for most of what I brew. I mostly use the Craft HME's with an LME, carapils, and always some hops. I also like adding honey on the IPA's. I have a lot of fun and get good results from the partial mashes and no twang.
  12. That Tangerously Hoppy is in my queue for tomorrow! Thinking I might zest the tangerines a day or so before and cover them in vodka and then pour it all into a sanitized hop sack and add the juice and zest and hops after the first week of fermenting.
  13. Yeah, the lager conditioning stage would throw a wrench in my schedule!
  14. Lol, Creeps went conical!
  15. Ran across this yeast on one of my suppliers sites this morning. It's a liquid yeast and assuming it's for a 5 gallon batch. Not cheap at 8.95 but for some of you that live in hot south or southwest states and fight some temp control........ Omega Yeast Labs HotHead Ale OYL-057 A highly flocculent Norwegian ale strain with an astoundingly wide temperature range featuring little change in flavor across the range. Clean enough for both American and English styles, it has a unique honey-like aroma with over-ripe mango. Complementary to modern fruity hops. Temperature control is unnecessary with this strain. Flocculation: Medium High Attenuation: 75-85% Temperature Range: 62-98 F Alcohol Tolerance: 11% ABV