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Cato

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Cato last won the day on November 15

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About Cato

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    Brewmaster

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  • Gender
    Male
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    Mid Atlantic
  • Interests
    Golf, photography, woodworking, and now brewing!

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  1. I wouldn't worry about the carb drops, just get a box of domino sugar dots and add one per 12oz of beer and you'll be on the money with carbing.
  2. Pretty much fleshed out in BS, a Dusseldorf Alt which tends to be a bit more bitter than its Northern Grm cousin. I've done both styles and like them. Judges may or may not like me merging a bit of both styles in this recipe, but I don't care, this is for me, but I'll send it to my next comp and see how it fares. After that I'm going back to my mini brewbucket and an LBK and brew my Witbier in the mini brew bucket and a Red Ale in the LBK. I've got pretty solid recipes for both in BS and will keep the tweaks to a minimum. Those three brews should carry me until after the first of the year and then thinking of trying a Maibock.
  3. I bet you got some sticky dough balls with that! Did you use any rice hulls? That looks like a lot of work.
  4. Haha, I recognize that Wit! Hope it met with your approval. I'm not a big wheat fan but I can drink Erdlinger Wit, and modeled this brew as close as I could get to theirs.
  5. Tomorrow I'll be brewing BIAB with an element inside the kettle, not using the induction burner. Once I hit mash temp I'll turn off the element add the bag, then the grains and dough in. I'll manually stir and add heat as needed, though now that I think about it I could clamp the whirlpool hose to the top of the kettle and create a recirculation. Then I could just set the controller at 25-30% power and should get a decent heat distribution throughout the mash.
  6. Changed the name of my brew tomorrow from Booty Call to "Night Moves", after listening to Bob Seger's tune. I'm pretty much going to brew on the new rig the way I have been, just to check out the whole system. However, I think that to best take advantage of the features offered by the controller, I'm going to need to drill out the kettle lid and install a spray return, RIMS, so that I'll have a more consistent temp gradient throughout. What think you @Creeps McLane?
  7. Well my queue consists of my next PA. However, I have fleshed out the recipe and have a name for it. BOOTY CALL. Heck I even have some label art to go with it. After that well I did buy some NZ hops called Rakau, so another PA at some point will feature those, and a name too. Rakau Rumble. My queue for the moment.
  8. Admins? Do we even have Admins anymore?
  9. Congrats @BDawg62!
  10. Dayum! Just ordered the exotic hops, the cryo hops, and warrior. Good thing I already had plenty of Mosaic and Citra, as the 5 hops probably cost me as much or more than what I would spend total for a batch. However, if I do my part it could be a great PA, and I might learn how to better produce one, so I'm all in. I'm just shooting to net 4 gal to bottle because I wouldn't be able to drink more than that before serious hop fade occured. I'm becoming more used to adding acidulated malt in place of my phosphoric acid, to achieve my target ph.
  11. Northern Brewer. It's been bought back from AB.
  12. Saw on High Gravity's site that my new equipment was in shipping, so I figured I'd better come up with a recipe for its first run. Should work out okay in my schedule as my Galaxy APA should bottle in the next 10 days. I don't normally brew the same style back to back, but as much as I like APA's they are also my weakest style and just haven't felt like I really nailed one yet. So I decided to copy a contest winners recipe off of the AHA site, and chose Big Boi's Booty Sweat. Lol, the name could have more appeal but the recipe looks to be really nice, but has a more involved hop schedule than I usually follow. Heck, that could be a big part of my problem IDK.
  13. Him, I've got several WDA cans. Since it's so dark and hoppy, I'm wondering how a PM with some Pils and golden light LME would work out.
  14. I ferment my beers for 18 days typically at 64-65F temperature controlled. I'll either bottle at 18 days or cold crash for an additional 3 days then bottle. Temp control is very important. I use a mini fridge and ink bird now, but when I started out I used a frozen pint of bottled water in a cooler with an LBK to maintain a 64F temp. With an LBK you'd want to tape a kitchen sponge to the flat end of the keg and put a temp probe below the waterline to get an accurate reading of the wort temp and not ambient temp as the two can differ considerably during the first 3-5 days of krausen, when the yeast is most active.
  15. I think Briess aromatic malt is 20L Munich
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