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Cato

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Everything posted by Cato

  1. Cato

    All-grain Brew Day

    My first thought was either not enough grains and/or a poor crush on them, which used to happen to me a lot. Um, if you weren't joking about contaminating with fuel stabilizer, if I had any doubt whatsoever I'd not waste 3 weeks and pitch the whole thing and hit the reset switch and start over again. Actually if I had that gravity reading, I'd take the loss and start over and use one of the free brew calculators and verify grain quantity, water needed, and review my whole process. It's a learning process and it's going to likely produce a few less than desirable results at first, but you'll get there.
  2. Cato

    All-grain Brew Day

    Why not leave the blow off tube and jar on? I've never used an airlock on my fermenters, and I just leave the blow off tube and jar in place until I bottle.
  3. Hydrometer is a great tool. Make sure to log your readings and observations for each brew as it's a great help when you brew a recipe again.
  4. Cato

    Upcoming Brewing Schedule

    Lol, thanks my friend. Actually the recipe looks pretty doable and since it's a saisons, it could be fun to try. Lol, first I'll need to produce some great smoked figs.
  5. Cato

    Upcoming Brewing Schedule

    Lol, I think Jester uses wild yeast if I remember correctly but I've got time on my hands to do some research and make my best interpretation.
  6. Cato

    Upcoming Brewing Schedule

    Thoughts turning to how I want to rebuild my mostly depleted pipeline. I'll need some good staple brews to form the backbone to start off with before I can start working in new styles. Sooo, it'll be spring and to get things rolling I'll start off with an Irish Red recipe in an LBK, and a Altbier recipe in my ss mini brew bucket. These I can do pretty much back to back, allowing just a few days separation since they'll both fit in the mini fridge at the same time. Using the same combo of fermenters I'll do a citrus zest Witbier in an LBK, and either a variation of @Creeps McLane's Little Trees PA or if figs are in season yet, try to flesh out that Jester King beer that uses smoked figs. Lol, that would be very experimental for me, but I've got a nice digital electric smoker that can do cold smoke temps, and I like figs so there you go. Plus I figure once I get my wood and fig recipe down, I can vacuum seal those puppies and pack some off to Wisconsin and see what Creeps can come up with. Yep looking forward to spring 2019.
  7. Cato

    How Old is Too Old??

    Lol, my mother's old saying, "when in doubt throw it out". I'm thinking fresh ingredients are time put to better use, but each to his own. Lol, quite possibly because I used up some older hops and grains at the end of the year and they fell in the "meh" category.
  8. Cato

    Upcoming Brewing Schedule

    I can't risk it while on the strong stuff. Sigh, will stay the course until they step down my meds.
  9. Cato

    Upcoming Brewing Schedule

    Nice, good luck and hope you win!
  10. Cato

    Upcoming Brewing Schedule

    That's way cool!
  11. Cato

    Brewing with Coconut

    From a homebrewers page that I Googled. The poster was adding this to his leg. Maybe add it at bottling. I do what denny describes. There are 48 teaspoons in a cup and 52 12oz beers in 5 gallons. So I dose 1tsp in 12oz of beer. Adjust up or down, then extrapolate (if you like 1/2 tsp in 12oz, then use 1/2 cup in 5gal). You can adjust the math to dose smaller portions.
  12. Cato

    Star San

    I've always used the MB packets for sanitizing my bottles and the starsan for my fermenters and other equipment. Little to no foam in the bottles.
  13. I'd been considering coming this year to meet some of my forum friends but will the knee replacement, it's too iffy.
  14. Cato

    Extra time

    Lol, whatever works. I go with the tad stronger as it seems to keep better without clouding up between my brew days.
  15. Cato

    Extra time

    I use 1.5 tsp per gallon. I'll store a gallon out in the garage in an empty gal spring water jug. I'll normally brew twice in a month so that's as long as I'll store it. Since I usually get 6 jugs of spring water I change out the storage jugs since it is an acid based mix. Mainly use it in my spray bottle and sanitizing my ss fermenters. I use the MB sanitizer packets for my LBK and glass bottles.
  16. Cato

    Electric, Induction, Infra-Red ?

    That would work! Remember your boil will produce a bit of steam/moisture down there so you'll want to think about venting or moving the air around. I'm in my 400sq ft garage with 10ft ceiling. I can crack my garage door open and I have a ceiling mounted 3 speed air cleaner for my wood working that moves the air around for me.
  17. Cato

    Electric, Induction, Infra-Red ?

    Mine is a 3500w and is plugged into 240v 20 amp circuit. My brew kettles are induction capable. It takes about 20 min to hit strike temp on 4 gal with cold water and then about 15-16 min from there to very vigorous boil. I usually have to turn it down a little once it hits boil. It's great for up to 5 gal batches but beyond that I'd probably look at a 5500 w element in a kettle. I looked hard at that route before buying the induction burner, but for under $200, it was a much less expensive way to brew. I use an immersion chiller for my wort when the weather permits. If it's too cold to use the outside faucets then I pump the wort straight into the fermenter in the mini fridge and chill it down to pitch temp. If it's a 2.5 gal batch I can pitch before bedtime, but if it's a 4 gal batch or more I'll pitch the next morning.
  18. Cato

    Electric, Induction, Infra-Red ?

    I use an induction burner. Works great.
  19. Lol, @swenocha, I had some errands to run today, so picked up a 4 pack of these Belgian Ale glasses.
  20. We mostly have the Weizen, shaker, and mug style. I obviously haven't been particular in my glass standards, though I've made some progress. I rarely drink from a beer bottle, and avoid beer in ice tea glass and Dixie cups. However, I like the looks of your glass in the bottom left middle with the blue logo. That interests me because of the wide bell at the top. I would think you'd get maximum aroma from that design. I typically don't go overboard with adding so much hops that it masks the malt, but love the aroma they bring to the table. Plus, I've been using a few more aromatic malts in my recipes.
  21. Cato

    DME to All grain conversion

    The benefit to knowing these would be able to calculate your ABV for one thing. Using brewing software and inputting your boil off rate, amount of trub loss left in kettle, your amount of grains and hops, your desired packaging amount, the capacity of your fermenter and trub loss in fermenter, it can tell you how much strike water you'll need,the preboil amount, the post boil amount, and how much will be left to go in your fermenter and in the case of Beersmith , I believe, how much top off water is needed. I haven't used that feature yet but I've seen it in the program. If you follow those guidelines and input the correct numbers, then it should get you close to your packaging amount and approx. ABV when it's ready to bottle. All that lets you play with some scenarios should you want to make changes to your recipe. Huge deal for recipe making, my fav. It's not a small benefit, it's pretty huge in that it opens up a whole new dimension from what you began with in cans of HME. There are free online calculators that can get you off and running even if you're using HME, DME, or LME as your base for a PM, or if you're going all grain.
  22. Cato

    18-Day Fermentation?

    I've always gone 18 days and then either bottled then or cold crashed for 2-3 days. In answer to your question, I think that 21 day time limit is a safe advice for those fermenting in an LBK because some don't have a hydrometer to check their readings, and those that do don't want to waste the 4 oz each time they take a reading. Your refractometer only takes a few drops. I haven't used one for beer, only for salinity, so I can't speak about the accuracy of the instrument compared to a hydrometer. I think that those that keg, often keg at 2 weeks if they have a steady reading but they're not risking bottle bombs either.
  23. Cato

    DME to All grain conversion

    @Fire Rooster, you can mark a stick at gallon and 1/2 gallon points to help determine the boil off rate. Will most likely be 1/2 gal/hour at a nice rolling boil for that size stockpot but every kettle can be slightly different depending on heat source. Lol, remember there's a reason why kettles for AG are usually double the size of the maximum batch recommended. Example 10 gal kettle for 5 gal batches is a common size. HOT BREAK happens quickly and can overflow an undersized kettle that is not under a watchful eye. Read up on that. That not to say that you can't push that envelope a bit. My biggest kettle is 7.5 gal and I can boil 5 gal without issue as long as I am extremely vigilant as it approaches boil, and I am ready to dial my heat back a little at hot break, then once that protein foam peak passes I can resume my boil. Just saying.
  24. Cato

    DME to All grain conversion

    @BDawg62 has got it. I wasn't really concerned about the DP. I'd bought some of both to have on hand, and ended up using the blend in BeerSmith to get the color I was looking for. It wasn't a super critical point as either would have served well for a pale ale. Mostly me just learning how to fine tune color, IBU's, ABV in BeerSmith. Didn't mean to throw you a curveball by my blend.
  25. Cato

    DME to All grain conversion

    Probably their 2 row malt. They have a pale malt but its slightly darker than the 2 row. For my AG ZD clone I used a 50/50 mix of their 2 row and pale malt to get my color where I wanted it.
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