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Cato

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  1. Like
    Cato reacted to Creeps McLane in Cold crashing and bottle carbonating   
    I’ve lagered beers for a month and a half and still had enough yeast to carb my bottles. So yes, you’ll be ok.
     
    I had had a batch one time that took months to carb. Not sure why. But then all of a sudden one day, they were carbed. It’s never happened before, and it’s never happened again. However, I am a firm believer that brewing is a science and any attribute in my beer is there because of something I did in the process. 
  2. Like
    Cato got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    I guess I feel better about over pitching and toss the whole thing in. I figure maybe it gives me some latitude in case I've inadvertently shocked some of my yeasties by being a little off temp wise in my pitch. 
    Not so sure how much weight that theory carries, but so far so good.
  3. Like
    Cato reacted to MRB Tim in MUG Nationals   
    Pretty sure you both have plenty to brag about. I like your hop choices, a bit unconventional and works really well. 
  4. Like
    Cato reacted to Creeps McLane in MUG Nationals   
    I entered three beers and only had one winner. Every damn beer @Bonsai & Brew entered won a medal. That’s crazy. Props to him
  5. Like
    Cato reacted to Bonsai & Brew in Saison de Frais   
    Just when it seemed that @Creeps McLane was ready to give up on competitions, he takes Tucson by storm with his saison!  So to commemorate the day, I put together a quick (but inspired) recipe -- a traditional saison fermented with the 'shirt off my back' Safale BE-134 yeast.  Additionally, to thank @JoshR and @MRB Tim for making the MUG comp. happen, I've included a Mr. Beer BrewMax Golden LME in the recipe for good measure.🍻
     
    Saison de Frais
     
    Weyermann Pilsner, 3 lb. Weyermann Vienna, 1 lb. Torrified Wheat, 0.13 lb. Flaked Rye, 0.13 lb. Aromatic malt, 0.25 lb. BrewMax Golden LME, 0.55 lb. Summit (16.7% AA), 0.2 oz., 60 min. Styrian Golding (2.6 AA), 0.5 oz., 20 min. Styrian Golding, 0.5 oz., 10 min. French Strisselspalt (1.2% AA), 0.5 oz., 5 min. Fermentis SafAle BE-134  
    Mash grains for 60 min. at 150-152 F.
    Mash-out at 168 F for 10 min.
    Sparge with hot tap water.
    Boil 90 min, hopping as noted.
    Chill wort to 70 F, aerate, and pitch BE-134.
    Hope for a Packer win.
    Ferment for 2-3 weeks.
     
    OG tbd
    IBU tbd
    SRM tbd
    ABV tbd
     
    Thanks for the beers Creeps and good luck on your future brews!
     
     
  6. Like
    Cato got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    I guess I feel better about over pitching and toss the whole thing in. I figure maybe it gives me some latitude in case I've inadvertently shocked some of my yeasties by being a little off temp wise in my pitch. 
    Not so sure how much weight that theory carries, but so far so good.
  7. Like
    Cato got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    Lol, not to mention another first soon to be added to the modern dictionary. A new way to spell scissors according to Rick- "sizzors". Add it to your auto correct.
  8. Like
    Cato reacted to RickBeer in Hazy IPA dry-hopping tips?   
    Android...
  9. Like
    Cato got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    Lol, not to mention another first soon to be added to the modern dictionary. A new way to spell scissors according to Rick- "sizzors". Add it to your auto correct.
  10. Like
    Cato got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    Lol, not to mention another first soon to be added to the modern dictionary. A new way to spell scissors according to Rick- "sizzors". Add it to your auto correct.
  11. Like
    Cato reacted to Nickfixit in Capping/bottling mishap   
    Not to jinx you but I have  broken a bottle with my hand lever operated capper before now (just one though)
    That was because I had the cap on crooked.
  12. Like
    Cato reacted to Bonsai & Brew in MUG Nationals   
    Alas, I did not enter the Raspberry Sour so it's up to you to carry the Berliner category.  Best of luck, @Creeps McLane!  You deserve it!
  13. Like
    Cato reacted to Jdub in Upcoming Brewing Schedule   
    i know....i'm not experienced enough yet to do much "seasonal" brewing. I like beer and that octoberfest hme can was staring at me! going to LHBS tomorrow. got a couple of recipes i'm gonna stock up for. 
  14. Haha
    Cato reacted to Bonsai & Brew in Bottle conditioning techiques   
    Have you tried forcing nucleation with a chopstick?
     
  15. Like
    Cato reacted to Mic Todd in Bottle conditioning techiques   
    Gads, Creeps!  Looks like some Mad Scientist hookup for launching a rocket to Mars.  I like it....😎
  16. Like
    Cato reacted to Creeps McLane in MUG Nationals   
    I think we can all say now what we entered right???? I did the following:
     
    saison
    beire de garde / assistant brewer-Steve Ristau 
    berliner weiss / assistant brewer-Tom Korder
     
    i swear @Bonsai & Brew if i have to go up against your raspberry sour im gonna be pissed
  17. Like
    Cato reacted to Bonsai & Brew in Santiam Abbey Ale II -- The Dubbel Awakens   
    Trying this one again with a few mods:
     
    Grand Bohemian Czech Pilsner HME
    Smooth LME
    Pale LME
    Belgian Dark Candi Syrup, 0.5 lb @ flame-out
    Weyermann Abbey malt, 4 oz.
    Weyermann CaraMunich, 2 oz.
    Chateau Special B, 2 oz.
    Chateau Chocolate malt, 2 oz.
    Santiam hops, 0.5 oz. 7-min. boil
    Santiam hops, 0.5 oz. @ flame-out
    Safbrew Abbaye yeast
     
    OG 1.054
     
  18. Like
    Cato reacted to D Kristof in Guiness Irish Wheat Clone   
    If I was a sensitive kind of guy my feelings would be hurt. Wild yeast? I think not. Guinness' yeast? Possible. Another commercially available yeast? Also possible and perhaps more likely. Still it smells like a bunch of over ripe bananas in my dorm fridge. I might pitch one of these jars into an LBK this weekend. The jar on the left was agitated.

  19. Like
    Cato reacted to Jdub in Upcoming Brewing Schedule   
    brewing Mr Beer's Zombie Fest partial mash recipe tomorrow. Have a couple of JDub mods. using a wyeast kolsch liquid yeast that im getting to room temp now. also i'm adding a booster. anyone brewed up this recipe before?
  20. Like
    Cato reacted to Bonsai & Brew in Upcoming Brewing Schedule   
    I've got the recipe and it's in the queue -- a little late for O'fest, but still looking forward to brewing it.
  21. Haha
    Cato reacted to RickBeer in MUG Nationals   
    I checked BJCP and Gusher is not a beer style, sorry.  
  22. Like
    Cato reacted to Nickfixit in First Batch - Open Bottles Go Flat?   
    It has seemed to me that it is not that the beer really goes flat, it is just that there is very little head retention so that even though you get some bubbles, you cannot see the result. This can be the result of soap or cleaning residues, so if you use any soap make sure LBK or bottles are well rinsed. Otherwise it maybe just not enough hops or dextrines in the wort.
    Also you can increase the head retention by adding maltodextrin powder or using a partial mash of dextrin malt or Carapil, also flaked grains - barley or wheat or oats. And even more hopping. You can even add the powder (it is sterile) into the LBK after the wort.
    This may help:
    http://beersmith.com/blog/2008/06/25/enhancing-beer-head-retention-for-home-brewers/
     
    The 3 days in the fridge also helps. If CO2 is not absorbed, you cannot get bubbles.
     
    There are also other opinions on that too - in that a couple of days does make some improvement but it is limited, but you need to try it and see what works best for you.
    https://homebrew.stackexchange.com/questions/15058/how-long-should-a-carbonated-bottle-be-refrigerated-prior-to-drinking
     
    I am one of those that only brews Mr Beer (or similar HME based) kits.
     
     
     
  23. Like
    Cato reacted to D Kristof in Guiness Irish Wheat Clone   
    Thus is how I did mine. I poured a couple ounces of distilled water into each bottle and recapped them and set the back in the fridge. When I had 4 bottles I poured them into a sanitized canning jar and kept it in the fridge. As I finshed the six pack I added the distilled water and added to the quart canning jar. The yeast settled and I poured off most of the beer tainted distilled water a couple times and replaced it with fresh. After that I again dumped the liquid above before pitching into the quart jar of refrigerated starter wort. After pitching I moved it into the dorm fridge where I have a cider fermenting. I keep the lid loose to let the CO2 escape. So far it seems to be working.
  24. Like
    Cato reacted to Creeps McLane in Build me a recipe   
    Azacca: co-humulome- 38-45% Citrus, pineapple, pine
    Waimea: co-humulone- 22-24% B/A 16% Citrus, pine Wakatu: co-humulone- 28-30% A/B 6.5% Floral, citrus Calypso: co-humulone-40-42% B/A 12% Floral, fruity   columbus for refrence: 28-35%   so long story short with 0 experiences in any of these hops. Id go with:   waimea for bittering since its only a pale and not an ipa. Then split azacca in one and the last two blended in the other. I love a low bitterness, juicy pale ale. Let them dry hops shine
  25. Like
    Cato reacted to scouterbill in NEW PRODUCT - Temperature Controllers!   
    Priorities! 😉
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