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Cato

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  1. Like
    Cato got a reaction from Shrike in Too long?   
    At the mention of burnt rubber and rotten eggs, I'd be hitting the add to cart button on another couple LBK's, and saying sayonnara to that batch! Lol, I can still hear my mother saying when in doubt throw it out.
     
    @rowe0123, however you proceed, in the future you might want to put your batch action schedule in your smartphone, tablet, or computer. It helps me anyway to see what's coming up so i can make sure my inventory is good to go for my next brew day.
     
     
  2. Like
    Cato reacted to RickBeer in Temperature fluctuations after a week of fermentation...   
    As you can see, there are different strategies for different points in the fermentation cycle, as well as different strategies for different climates.  By and large, wide temperature fluctuations should be avoid. 
     
    Peak fermentation creates the most heat.  Weeks 2 and 3 have much less.  Practice with an LBK full of water when you have the chance.  Maybe multiple bottles of REFRIGERATED water will work better in week 2 than a frozen bottle, which sends it too low and then it fluctuates more.
     
    If you use Zorak's method, make sure that the spigot is carefully sanitized before bottling (you should do that anyway).  
  3. Like
    Cato reacted to MRB Josh R in Too long?   
    Yes, it is. The warmer it is, the faster autolysis happens. It's also dependent on the yeast's age and strain. Older, stressed yeast will autolyze much sooner than fresh yeast. Repitching yeast from batch to batch can also stress the yeast rendering them more prone to autolysis. And certain strains are more prone to autolysis than others. These strains usually include yeasts that aren't very ABV tolerant.
  4. Like
    Cato reacted to MRB Josh R in Too long?   
    After about 4 weeks, the yeast will begin to autolyze. When a yeast cell dies, it ruptures - releasing several off-flavors into the beer. When you have a large yeast mass on the bottom of the fermentor, you have a large potential for off-flavors due to autolysis. Some of the off-flavors/aromas include burnt rubber or rotten eggs. It can get really bad if left too long. Also, after a few weeks, most of the protective Co2 will off-gas, leaving the beer vulnerable to contamination from wild yeast, mold, bacteria, etc.
     
    If your beer has experienced autolysis, you will know it. Give it a taste. If it tastes like flat beer, it's probably fine. But if it's unpalatable, your yeast may have autolyzed. Never leave beer on the sediment for longer than 3 weeks to prevent autolysis.
     
    The only exception to this rule is if you are aging the beer in secondary with a wild yeast, such as Brettanomyces. Brett will eat dead yeast, preventing autolysis.    
  5. Like
    Cato got a reaction from Bonsai & Brew in Redwood Ale   
    Nice! That'll be a good beer.
  6. Like
    Cato reacted to Bonsai & Brew in Redwood Ale   
    You guys would be proud of me.  I brewed this up last night and limited the partial mash to 4 oz. US 2-row + 2 oz. Caramel 60.  I did substitute a pack of Willamette for one of the Warriors, but that was necessitated by inventory issues.  Style-wise, this beer should land somewhere between an Irish Red and an American Amber and I'm looking forward to drinking it.
  7. Thanks
    Cato reacted to Bonsai & Brew in Redwood Ale   
    Has anyone brewed this one yet?  The recipe looks great as is, but I'm thinking of partial mashing it with some Maris Otter and maybe a specialty malt or two. 
    https://www.mrbeer.com/redwood-ale
  8. Like
    Cato reacted to Jdub in Black Beer'd porter   
    BBP is the best beer I’ve made out of 14 batches. Love it. Needs to age quite a while though. Worth it. 
  9. Like
    Cato reacted to Bonsai & Brew in Churchill’s brown ale   
    @Cato is kind of going that way with his Wee Heavy Winston, but you need to join in the fun with your own recipe! 
     
  10. Like
    Cato reacted to TonyKZ1 in Gluten free beer???   
    I made one of these Gluten Free Beers awhile back for a guy at work that has that issue. It was a basically a 1G Belgian Pale ale recipe from CraftaBrew using sorghum and the amber candi sugar instead of the malt extract. Turned out pretty well, according to him and his brother.
  11. Like
    Cato reacted to Creeps McLane in Gluten free beer???   
    That is a screen shot from beer smith. I have it on my phone,  tablet and desktop. The desktop is the way to go
  12. Like
    Cato reacted to BDawg62 in No evidence of fermentation?   
    If there isn't a perfect seal, there won't be gas bubbles in the airlock.
  13. Like
    Cato reacted to Bonsai & Brew in 2018 Churchills Challenge   
    Little did I know it at the time, but after brewing Lock, Stock & Barrel Stout and then waiting 9 months to a year before enjoying it was definitely worth it.  Chartwell's has a similarly high OG, and with the amaretto/fig addition, it just seems like I should let this Old Ale get 'old' before tapping it.  Good luck with your Wee Heavy!
  14. Like
    Cato got a reaction from Bonsai & Brew in 2018 Churchills Challenge   
    Nice!! You are a way more patient man than I!
     
    I should be bottling Wee Heavy Winston on the 28th. Lol, depending on gravity it will likely be shortened to Wee Winston.
  15. Like
    Cato reacted to Bonsai & Brew in 2018 Churchills Challenge   
    I bottled "Chartwell's" this morning at FG 1.013 and 9.0% ABV.  Now, hands-off till Christmas morning...
  16. Like
    Cato reacted to doc280 in Bottles Overflowing   
    Cut the tamper resistant plastic ring off the bottles. After the bottles have been used several times the cap will come in contact with the tamper resistant plastic ring causing a improper seal. I have had no issues since getting rid of the rings.
  17. Like
    Cato reacted to zorak1066 in Bottles Overflowing   
    since my last plastic epic bottle failure (read Apollo rocket launch) i inspect the bottles and caps multiple times during the carb process. this time i noticed on day 2, bubbles forming on top of the beer. (clear bottles make this easy).  this told me co2 was escaping. i rechecked the top of the cap where it is fused to the riser of plastic and there it was...  a very thin seam forming a hairline break.
     
    there has been on multiple forums, people having problems with bottle bombs. the only common thread was that they all involved a dark english grain...cant remember which. uk chocolate? it was thought that multiple batches of grain may have been harvested wet? or exposed to a contaminant or bug?  if you arent over carbing, and you are sure fermentation is done at bottling, all that is left is bottle failure or a bug... 
     
    if i could i would get a mess of corny kegs and just use a co2 tank to pressurize the beer. too costly and too much work for me atm.
     
     
  18. Like
    Cato reacted to Brian N. in Bottles Overflowing   
    Are you using the plastic MB bottles? I find that I occasionally have the same, and
    I am positive that I did not add too much priming sugar. Always seems to happen with "dark" beers too. My best guess is that the bottle, suddenly "vents" when the pressure builds. The sudden release of pressure causes the CO2 to come out of solution (as the bottles are not cold) which causes the bottle to vent even more. The result is the bottle loses 1/3 or more of the beer as it vents. Why dark beers? Perhaps as mentioned, there are residual sugars, even after three weeks of fermentation. However the other beers of the same batch are not overly carbed and it seems odd that just one would have residual sugar and not the others. My feeling is that some bottles deform a tiny bit at the neck (not enough to notice by eye) which breaks the seal at the cap, and whoosh. That is one reason that I mostly bottle in glass now. 
  19. Like
    Cato reacted to Nickfixit in ATTN. MR BEER STAFF Australian Sparkling Ale   
    I brewed the Cooper's as 6 gal, split into  3 LBKS. using booster instead of dextrose, and adding different Pride of Ringwood Hop treatments after looking at the Coopers AU recipes.  It is a very fruity drink. The 2 different hop treatments were not much different in outcome.
    Original recipe called for HME + 1.5kg LME + 500g DME + 300g Dextrose in 22.5L. Coopers adapts their volumes also in the recipes for different outcomes.
    In 6 gal is it different from the Seasonal though.
     
    So I translated to using DME only and Booster.
    Cooper's Sparkling Ale #1
    Cooper original recipe  - 1/3 can HME + add 566g (20oz) light malt and 100g (4 oz) dextrose ( or 150g (5.3 oz) booster) Cooper's Sparkling Ale #2  - original + 0.5 oz hop aroma 5 min boil Pride of Ringwood leave hops in. Cooper's Sparkling Ale #3  -original +  0.5 oz hop 30 min steep tea  Pride of Ringwood https://www.aussiebrewmakers.com.au/libraries/resources/Pale Ale Recipes/Coopers Sparkling Ale.pdf
     
    find these handy also,  when looking at Cooper's brews:
    https://us.diybeer.com/brewing-info/recipes
    https://community.diybeer.com/
     
    With 3 LBKs, it works out reasonably, although I try to get the Cooper's HMEs on sale making it quite cheap.
     
    However the recipe (23L) online is different from the refill kit that only contains 1.5kG of DME as additional fermentable.
    So you can use what you want I guess. It still works out to < $50 for 3 LBKs if you only buy the Brew can from Coopers.
     
     
     
     
     
  20. Like
    Cato got a reaction from Shrike in 2018 Churchills Challenge   
    Well my Nottingham yeast has kicked into high Krausen on my Wee Heavy Winston, and always glad to see that. Who knows maybe it will get great attenuation and be a Wee Heavy instead of a Wee!
    However it was really bugging me that I had to deviate from my recipe so I exercised my right as a consumer and ordered more grains including Victory, another Churchill, more Crystal 60, and while I was at it another CAL and American Ale for my Pale Ale with Mosaic that turned out so great for a easy drinking summer brew with a bit of ABV kick to it.
    Lol, also added a can of those Raspberries thinking that a raspberry stout may be in the works.
     
    I'm for sure going to have a second entry into the Churchill's challenge, @Bonsai & Brew . I got a few pounds of Golden Promise 2-row and will use part of it for an Irish red ale, but thinking i will use some for a Churchill recipe.
  21. Like
    Cato got a reaction from Shrike in 2018 Churchills Challenge   
    Well my Nottingham yeast has kicked into high Krausen on my Wee Heavy Winston, and always glad to see that. Who knows maybe it will get great attenuation and be a Wee Heavy instead of a Wee!
    However it was really bugging me that I had to deviate from my recipe so I exercised my right as a consumer and ordered more grains including Victory, another Churchill, more Crystal 60, and while I was at it another CAL and American Ale for my Pale Ale with Mosaic that turned out so great for a easy drinking summer brew with a bit of ABV kick to it.
    Lol, also added a can of those Raspberries thinking that a raspberry stout may be in the works.
     
    I'm for sure going to have a second entry into the Churchill's challenge, @Bonsai & Brew . I got a few pounds of Golden Promise 2-row and will use part of it for an Irish red ale, but thinking i will use some for a Churchill recipe.
  22. Like
    Cato reacted to DrMJG in Temperature fluctuations after a week of fermentation...   
    As I brew a lot of lagers in Arizona (yes, Arizona), I use camper coolers and combine cold water with those wonderful blue re-freezable blue square units.  The water both slows down the unfreeze in the squares, but hold a cool temp for the water.  I am very able to keep the combined team in the mid 50s.  I use 2 of the larger blue units/cooler. Yes, ice needs to be re-done daily (Blue units that is).  As well, I cool down the coolers and water for a full day before entering the LBK.  I am lucky in that I can take over a secondary bathroom which has no windows and one where I can shut off the room and keep the cool air con air within it.  If I had to brew in just about any other area of our apartment,  lager fermenting would not be possible. 
     

  23. Like
    Cato got a reaction from Shrike in 2018 Churchills Challenge   
    Well my Nottingham yeast has kicked into high Krausen on my Wee Heavy Winston, and always glad to see that. Who knows maybe it will get great attenuation and be a Wee Heavy instead of a Wee!
    However it was really bugging me that I had to deviate from my recipe so I exercised my right as a consumer and ordered more grains including Victory, another Churchill, more Crystal 60, and while I was at it another CAL and American Ale for my Pale Ale with Mosaic that turned out so great for a easy drinking summer brew with a bit of ABV kick to it.
    Lol, also added a can of those Raspberries thinking that a raspberry stout may be in the works.
     
    I'm for sure going to have a second entry into the Churchill's challenge, @Bonsai & Brew . I got a few pounds of Golden Promise 2-row and will use part of it for an Irish red ale, but thinking i will use some for a Churchill recipe.
  24. Like
    Cato got a reaction from Shrike in 2018 Churchills Challenge   
    Well my Nottingham yeast has kicked into high Krausen on my Wee Heavy Winston, and always glad to see that. Who knows maybe it will get great attenuation and be a Wee Heavy instead of a Wee!
    However it was really bugging me that I had to deviate from my recipe so I exercised my right as a consumer and ordered more grains including Victory, another Churchill, more Crystal 60, and while I was at it another CAL and American Ale for my Pale Ale with Mosaic that turned out so great for a easy drinking summer brew with a bit of ABV kick to it.
    Lol, also added a can of those Raspberries thinking that a raspberry stout may be in the works.
     
    I'm for sure going to have a second entry into the Churchill's challenge, @Bonsai & Brew . I got a few pounds of Golden Promise 2-row and will use part of it for an Irish red ale, but thinking i will use some for a Churchill recipe.
  25. Like
    Cato reacted to BDawg62 in Metallic Grass like taste, need help   
    Congratulations, you have finally gotten @RickBeer to give up.  That is a feat worthy of a medal.
     
    It is your beer and you can do what you want with it.  I always drink a bottle after a week of carbonation.  It lets me know how my carbonation level is progressing and how the beer is progressing.  I always drink at least a couple of ounces at bottling so I can see the changes starting to happen. Not to mention, I don't have the patience to wait longer to see how my batch turned out.  They do change as the weeks go by but in the end it is your beer. 
     
    And by the way, you aren't wasting it by drinking it, you are just converting it to waste water.
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