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Cato

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  1. Like
    Cato got a reaction from D Kristof in Wide temperature range yeast   
    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
  2. Like
    Cato reacted to D Kristof in Going With Less Sugar   
    If I cold crash or bottle at 3 weeks I use 3/4 teaspoons. If I don't or bottle at 2 1/2 weeks I get the same carbonation with 1/2 tsp. Screwybrewer has a carbonation guide using temperature and type of carbonation sugar.
  3. Like
    Cato reacted to epete28 in Going With Less Sugar   
    I use 16 oz bottles 90% of the time, and I always go with one teaspoon of sugar. I really dont have an issue with that amount of carbonation, but so many of you seem like it less carbed, so I decided to give it a shot. I've bottled a batch with 3/4 of a teaspoon. We'll see how I like it in about a month, lol.
  4. Like
    Cato reacted to Nickfixit in Shiner Farmhouse Rye Clone   
    Even though I was not initially going to go our and buy more of this beer, I did go looking as I was not sure I remembered it well.
    So since I could not find more to try it again, I figured I would make one.
    This is what I will do. looking at target of 16 IBUs, 4.3 ABV non hoppy saison with a little rye spice.
     
    MR B Wheat HME has 19 IBUs. This may end up at 4.5 or so ABV. So it is a little more. But close.
    The yeast is a gamble. I wanted it dry so Belle Saison is good, I wanted a bit of spice so T-58 is good - so I compromised and will mix them. The remaining 1/2 packs are still enough for a 2 gal batch.
    PM with 2oz Golden Promise, 2 oz Flaked Rye, 2 oz Pils Malt    30 min steep @ 165 deg
    4 oz Wheat DME
    Bav Weissbier HME.
    Ferment with Belle Saison/T-58 mix for dryness and a bit of spice. (1/2 pack each) Start cool and then warm it up.
     
    The beer calculator makes a big difference in using these yeasts in the ABV, 4.5% for Belle Saison and 3.9% for the T-58. (Attenuation 80% and 70%  respectively) so I can get some of the t-58 flavor but the Belle Saison dryness I am hoping.
     
    Mad scientist strikes again lol
     
    Oops I should have put this in the mad scientist thread.
     
  5. Like
    Cato reacted to Creeps McLane in Starting to think about HME and LME   
    For anyone who cares, i am always open to beer trades. Ill never mistreat your beer
  6. Like
    Cato reacted to BDawg62 in Starting to think about HME and LME   
    If he is choosing to drink MichUltra over your homebrew it is time to cut him off.
     
    I have cut off two of my nephews after they brought a 12 of MichUltra to my Thanksgiving dinner knowing that I have all of the homebrew they could want.  They don't even get it offered to them yet I offer to others who are there.  My wife says that is mean spirited but I say there are unwritten laws that have been broken and they should be punished.
  7. Like
    Cato got a reaction from Bonsai & Brew in Red Irish Fail Ale   
    Yepper, wouldn't be any fun without some hurdles and challenges to overcome. I'll get there, maybe by the road less traveled but I will get there!
  8. Like
    Cato reacted to Bonsai & Brew in Red Irish Fail Ale   
    @Cato Live, Drink and Learn🍻
     
     
  9. Like
    Cato got a reaction from Bonsai & Brew in Red Irish Fail Ale   
    Today I bottled what was supposed to be my Irish Red Ale. Hmm, right now the caps are just labeled Irish Ale and thinking of reprinting my labels to WTF Ale (Why'd This Fail Ale?). Maybe Christina Hendricks went blonde today, maybe I got pranked, maybe I should call it Be-atch Gold Ale, Midas Touch Ale, Irish Curse.
     
    You know that commercial where the guy has been wearing lederhosen thinking he was German and then gets his DNA test back and gets a kilt cause he's Irish or Scottish? I've been thinking I was brewing an Irish Red and turns out its a British Golden! Most likely if I tried to brew a British Golden Ale I would wind up with a perfect ruby red Irish.
     
    Ah, learning curves. I respect the use of Roasted Barley and its way easy to overdo and get that ashtray aftertaste. I've used it several times now in Calavera Stout, Wee Heavy Winston,
    both of those were Churchill recipes. My attempt at an Irish Red I just used .5 oz and that wasn't enough. This recipe I used 2oz. as I had read that for a 5 gal. batch no more than 3-5 oz were required.
     
    This batch I hit the exact numbers through Qbrew that I had before for OG 1.055 and FG was 1.005 but with different ingredients as this batch was way more grain BIAB where first attempt I used a can of Maris Otter extract and not as much grain.
     
    Alas, when the bottling wand filled and the hydrometer sample was taken I got more of a dirty blond color than the golden one of my first attempt. So it was a bit darker for sure but I didn't get the color range of red I was looking for. Not even close.
     
    Taste from the hydrometer sample seemed fine, as I used UK Kent Goldings in the boil and also dry hopped with an ounce  of it 7-8 days before cold crash.
     
    I'll move on to other beers in my queue that is mostly an alternation between a pale ale types and a darker brew for fall rotation.
     
    Yeah, I'll come back and try it again cause I don't give up easily and its not that I'm missing the right flavor components, so I do get to enjoy my beer mistake, but I'm going to have to consider maybe my roasted barley was too old, or maybe some addition of Munich or Melanoidin, I don't know but it'll be back to the drawing board for attempt number 3!!
     
    Yield was 21- 12oz bottles and one 12oz trub bottle that I'll sample in a few weeks. ABV was 6.5%, which was surprising since I used more water in the LBK hoping it would finish out around 5.8 but yeast will surprise you at times and so go with the flow on that.
  10. Like
    Cato got a reaction from Jdub in Starting to think about HME and LME   
    LOL, you are right BDawg. When I went on vacation to a family gathering in OBX, I took a six pack from each of my pipeline brews and hosted a flight night one evening. I came back with a lot of empty bottles!
  11. Like
    Cato got a reaction from Jdub in Starting to think about HME and LME   
    It seems like my higher gravity brews need more room for krausen, so 6.5 or higher I just go to the 2 gal mark or maybe a little over. Otherwise I'll go to 2.25 or 2.5 depending on my OG and how many hop sacks I'm going to end up with. Those pellets can really soak up some wort!
     
    Overflows are a pain to clean up in my mini fridge so watching my estimated OG in Qbrew, actual OG, and yeast selection help me in determining what volume I'll shoot for. Others more experienced than me may have a better method, but so far that has worked for me with the LBK fermenters.
  12. Like
    Cato got a reaction from Jdub in Starting to think about HME and LME   
    LOL, you are right BDawg. When I went on vacation to a family gathering in OBX, I took a six pack from each of my pipeline brews and hosted a flight night one evening. I came back with a lot of empty bottles!
  13. Haha
    Cato reacted to BDawg62 in Starting to think about HME and LME   
    Invite a few friends over and your problem will be solved.
  14. Like
    Cato reacted to BDawg62 in Starting to think about HME and LME   
    Beersmith is the only software that I use.  With the new upgrade to Beersmith 3, I don't even have to use my old water spreadsheet for water additions.
     
    In addition to hundreds of all grain recipes, Beersmith also has hundreds of extract and partial mash recipes. 
     
    Very good resource for brewers, worth every penny in my opinion.
  15. Like
    Cato reacted to Jdub in Starting to think about HME and LME   
    thanks for the tips....I am checking out that Beersmith website too. looks like a good program. They have a bunch of all grain recipes out there that you can scale easily with the software.
  16. Like
    Cato got a reaction from Jdub in Starting to think about HME and LME   
    It seems like my higher gravity brews need more room for krausen, so 6.5 or higher I just go to the 2 gal mark or maybe a little over. Otherwise I'll go to 2.25 or 2.5 depending on my OG and how many hop sacks I'm going to end up with. Those pellets can really soak up some wort!
     
    Overflows are a pain to clean up in my mini fridge so watching my estimated OG in Qbrew, actual OG, and yeast selection help me in determining what volume I'll shoot for. Others more experienced than me may have a better method, but so far that has worked for me with the LBK fermenters.
  17. Like
    Cato reacted to BradsBeer in Redwood Ale   
    I just brewed this, steeped 2 row and carapils for 45 minutes, added a booster too.  Should be delicious.
  18. Like
    Cato reacted to BDawg62 in Starting to think about HME and LME   
    Jdub,
     
    As @RickBeer says he puts 2.5 gallons in his LBKs all the time.  If you are concerned do as @D Kristof and @Cato say and only do 2.25 gallons with half of the ingredients.  That is only a quart less so it will make your beer slightly higher in ABV and possibly concentrate flavors slightly.  To help with overflow also brew at a lower temperature, this will slow down the yeast but they will still do their job, just with a little less krausen.  Also plan for a little bit of overflow and then when it happens cleanup won't be as difficult.  I don't use LBK's to ferment but even with a 3 gallon carboy I occasionally have blowoff.  Depends on the mood of the yeast.
     
    Dawg
  19. Like
    Cato reacted to 76shovel in Wild Wheat variation   
    3  weeks ago I started a 2.25 gallon batch of Wild Wheat.  I  also steeped 4 oz of Chateau Special B grains at 160F and added it to the wort just because I had it sitting around. Not sure what the hell I made but the aroma coming off of it was fantastic. Bottled it last night, I thought the sample was pretty good even without carb/conditioning.   It's going to be an impatient 3-6 week wait now.
  20. Like
    Cato got a reaction from Jdub in Starting to think about HME and LME   
    I halve those 5 gal. recipes, or if I need to be more precise I'll scale it to 43% for a 2.13 gal batch and run it through Qbrew to make sure my numbers line up.
     
    I know you're using temp control, so it's weird that you are still getting off flavors.
     
    Must be that hot Texas weather causing some yeast stress!
  21. Like
    Cato reacted to Bonsai & Brew in Redwood Ale   
    This is a good beer.  I never would have been original enough to think of adding a Robust LME to the Northwest Pale Ale HME so thanks @MRB Josh R and @MRB Tim for that! 
     
     

  22. Like
    Cato reacted to MRB Tim in Hops   
    I did this recipe, and I was kind of worried I'd overdone it but the finished product came out pretty good. If you like Citra hops, you'll like this one. Obviously. 
  23. Like
    Cato reacted to Nickfixit in Hops   
    How much hops??
    The latest 3 Zombies IPA Mr Beer is advertising, using NW Pale as base, uses 3!! oz of Citra hops.  Can that really be enough?
    How does this sound?
    1/2 oz -> boil 5 min,  add 1/2 oz -> boil 5 min,  flameout add 1.0 oz -> ferment 16 days, add 1.0 oz -> ferment 5 days..
  24. Like
    Cato reacted to Creeps McLane in Hops   
    Heres lagunitas little sumtin sumtin hop schedule. 

  25. Like
    Cato got a reaction from D Kristof in Upcoming Brewing Schedule   
    Lol, my first thought was how does one head north in Wisconsin? Then I remembered that Michigan has that little finger peninsula that sticks out, or of course maybe your headed to Canada!
    Regardless, looking forward to hearing about your yeast harvesting venture.
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