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Cato

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Everything posted by Cato

  1. Congrats! My first two batches were awful, so you're off to a better start!
  2. Sanitized Mason jar would be my choice over Tupperware.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. 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.
  8. What about carbonation? I use a sugar dot =1/2 tsp for pales, etc. but for saisons I used 1/4 tsp and that worked out well. I certainly don't anticipate a close clone to the Jester, but I never do with any clone recipe, I just like to take the general grist recipe and put my print on it. Lol, why I'd rather not have tasted the original. No expectations and no frustration, just my beer.
  9. A Witbier and a Jester King Figlet Ale will be my next beers now that I have got a couple of staples in the works that will shore up my somewhat depleted pipeline. The Wit, I'm glad to give another shot at now that I have a grain mill and can make sure that my wheat is crushed well. That didn't work out well on my last batch, but live and learn. The Figlet ale will be an experiment but I've researched a bit on smoking figs and will try both hot smoking them and cold smoke and pick which would be best to dry hop in the ale. As to which saison yeast to use @Creeps McLane, you do a lot of farmhouse ales so I could use a little advice there and I'm open to suggestions as the only one I've used has been the Belle Saison dry yeast.
  10. Have to check it out. Where is MRB Tim? Where is MRB Renae?
  11. Brewing a 3 gal batch of Altbier tomorrow, BIAB. Gathered my grains, and normally grind them the night before but not happening tonight. Weather going to be perfect for brewing in the garage with a high of 74. That means the IC coil should get me down to pitch temps pretty fast. Alts are fun as the hop schedule isn't demanding and I love the hybrid nature of fermenting an ale at lager temps. That Wyeast 1007 rocks.
  12. Back into the brewing this week trying a Josh Weikert based Altbier recipe. As usual with a new recipe, I'll stay fairly close to the grist ratios with just some slight grist substitutions on my part. So interested to see how it fares against my Dusseldorf Alt. I think I'll always want to have an Alt in my inventory. Next after the Alt will be my return to a Witbier. Heavy wheats are totally out of my wheelhouse but Erdlinger Wit, Mothership Wit, and Blue Moon fall in it. I find myself often adding either white or red wheat instead of Carapils or Carafoam to my recipes these days. Poor wheat grinds from suppliers prompted me to get a grain mill last fall, and since then it's made a big impact on my BIAB process.
  13. Lol, that is how I first found this forum, Stretch! I brewed my first two batches exactly by the directions on MRB, and couldn't understand why they were so bad. Once I discovered on here about temp control, then things rapidly improved.
  14. I use a big clear plastic bowl that I sanitize my utensils in.
  15. I do that to my jars of LME. Use what I need, pour a little vodka to cover the top layer, put the top back on, and back into the fridge. For your HME, I'd use a clean/sanitized resealable jar and do the same. Should be good to go and easily last your time frame.
  16. True dat! Sounds like time to rebuild inventory. I know your down at the end of the line and a long ways from LHBS, but I'm guessing UPS delivers?
  17. What @Creeps McLane is saying makes sense.
  18. Sounds the same as an aroma addition to me. I've been doing less dry hops, and more aroma additions at the end of the boil and at flameout. I'll whirlpool by stirring while the chiller does its thing and then squeeze the hop sacks and remove them prior to pumping into the fermenter. Been pretty happy with that method.
  19. What @RickBeer said. I use a small $25 mag drive pump and for it's size it does an excellent job. Saves me from moving any hot kettles or pouring and splashing.
  20. Lol, the Star san foam coming out of my bottles as I'd fill them would totally bug me I'm sure. I use the Star san a lot for everything in my brewing process except the bottling and LBK sanitation. I'm okay with some foam but too much and it becomes kinda messy. I'm retired so my brew days or bottling days aren't under much of a time constraint. I'll usually sanitize 8 or 9 bottles at a time and put them on my sanitized bottle tree. Doesn't take long to do for a 2-4 gal batch.
  21. I use a 12vdc pump from my kettle into the fermenter and it pumps in with enough velocity to aerate the wort.
  22. @StretchNM, you can always use the MRB sanitizer on your bottles. I use Star san for my ss fermenters, but not on my LBK's or when sanitizing my bottles.
  23. Hopsacks definitely hold some volume. I try and account for that when dry hopping, but when I add hops to the boil, I'll squeeze the hop sacks before adding the wort to the fermenter.
  24. If you filled to the 2 gallon mark, that's an average yield. I mark my LBK's with a magic marker at 2.25. Helps your yield a bit and overcomes a bit of that volume lost to trub. One packet of booster will negate the dilution. Just what I do to boost the yield.
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