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Cato last won the day on August 10

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About Cato

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    Mid Atlantic
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    Golf, photography, woodworking, and now brewing!

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  1. Ordered Pilsen, Maris Otter, Carapils, Nottingham yeast, and 5 or 6 different hops. Falconers Flight for a LBK of Witches Flight with some PM tweaks, and then some Willamete, Fuggles, EKG, and Styrian Celia for my attempt at St. Austells Tribute Pale Ale. For some reason I ordered some Galaxy hops with no recipe in hand but will figure out something. After that I think I'll make a 4-5 gal batch of Altbier just to keep a better stock amount than what I brewed for the German Stein comp. Still pretty hot for the AG brewing in the garage but I'm going to have to just deal with it.
  2. Made it back home from Europe and have a lot to catch up on this coming week, but also need to plan a couple of brewing days in. I need to get a couple of batches going in the pipeline, so thinking one will be a LBK with a MRB PM, likely using a BAA, maybe Witches Flight, and the other will be a 3 gal grain pale ale seeing if I can brew a semblance to that delicious Tribute PA I had on the flight back.
  3. All a matter of preference. I can drink a flat hydrometer sample, but to me the chilled carbonated beer makes it come alive.
  4. Make sure you put them in the fridge for 3 days before opening to drink.
  5. Should be and if not just let it set on the counter a little longer.
  6. Adding LME would change the flavor profile slightly but not terribly. Also, you could add booster. I'd go with either before I added sugar but that's my preference.
  7. I hear a door opening.
  8. Next up will be a APA. I have my grist and water treatments set in Beersmith, but still adjusting my hops schedule. Originally I was just going with Mosaic and Amarillo, but I'm thinking that could turn out too sweet and fruity without some counterpoint, so I'm going to add Simcoe into the hops schedule as well. IBU's will be about 50. SRM 9.5 and ABV 5.5-6%. My batch will be 4.75 gal full volume BIAB. That's about the most I can do in my 7.5 gal kettle without having to deal with top off water calculations. My grist will be Maris Otter, Munich, Vienna, Crystal 40, and Wheat. Hops will be a 60, 30, 10, and flameout additions with no dry hop. Yeast US-05
  9. Congrats! My first two batches were awful, so you're off to a better start!
  10. Sanitized Mason jar would be my choice over Tupperware.
  11. Alternatively, you could split it among 3 lbk's and put 2 in the mini fridge and make the 3rd a saison and put it on top of the mini fridge. Saisons need little to no temp control.
  12. Yah, agree with Creeps. That can is approx equivalent to about 5.5 lbs of grain, so should be good for a 2.5 gal batch. Their extract is excellent and I've used it in a number of partial mashes.
  13. Lol, my lid doesn't want to come off that way, like a vacuum is holding it shut. I might have to try just throwing the pellets in next time!
  14. I whirlpool with a spoon while I have the immersion chiller bringing the temps down and in that process I'll stir up my hop bag additions with the spoon and squeeze the wort out of them on the side of the kettle, cause I've always hated losing that wort. Several of my recent brews haven't called for a dry hop, but I hadn't considered a hop addition in the whirlpool stage and may try that as an aroma addition. The IC always takes 30-40 minutes to chill, so it would give plenty of time for that aroma addition. In some ways I'm like @Fire Rooster in that I like to close up that fermenter and not expose it to air for the next 3 weeks, particularly the ss brew buckets because it's going to suck in air pulling the blow off tube out of the jar and then opening the top. The LBK I don't mind as much, since smaller batch and ease of dry hopping.
  15. I joined the FB page for about 15-20 minutes before leaving. My takeaway, is that the main focus and discussions are to be about MBR extract brewing. Lol, maybe I should rejoin since I'm sitting on 8 cans of HME that I'm going to have to start brewing before long! I have no issues with that focus on MRB extract at all, as that's their core product, and how we all took our first steps. Whether or not you use or like FB, social media is huge and MRB should have already had a presence on it . I would hazard a guess that management needed to clean house and brought in fresh young faces to increase marketing appeal. Business wise it's a smart move. Does our MRB Community page still have a place in all this? Yeah, I think so, because despite the convenience of extract kit brewing there is that progression that MRB promotes to partial mash and so for those that get drawn in to grain usage are going to end up here for help. Just my thoughts and sorry for being long winded but the coffee is a bit strong this a.m.
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