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Cato

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Everything posted by Cato

  1. Comp potential. Best foot forward!
  2. I just ordered an assortment of 41lbs of grain. Pils, wheat, briess 2 row, Maris, golden promise, and a little melanoiden. With what I've already got on hand in base and specialty, plus hops and yeast, I should be set for a few months. First will be an Irish red and a witbier back to back, then probably shift back to a couple larger repeat batches of Altbier and a Pale Ale like my Night Moves or depending on how well it turns out my Wiscohops PA. I'm excited to get brewing again after the holidays and looking forward to rebuilding my pipeline.
  3. Brew day coming up will be my Witbier and a Red Ale. Gotta look at the yeast temp ranges to plan my order though since I'll have both in the mini fridge at the same time a week apart. Guess I'll also be looking at the BJCP to see if I'm brewing an Irish, a red, or whatever. Going to program a step mash for the Wit. My first time doing a step mash, just to see if I can tell any difference. Been months since I've used the mini bucket and an LBK, but they generally both work well in the mini fridge when brewed about a week apart.
  4. I've pretty much quit cold crashing cause I'd get starsan sucked back into the fermenter. Even with dry hopping 3 days before bottling I haven't had clarity issues. Everything seems to settle out just fine to the bottom of the bottle during carb/conditioning. Kegging I don't know about.
  5. Our local report has some lag to it as well, but that's okay it puts me close enough. However, they include an average for all the levels, which is helpful.
  6. Ordered my grains and adjuncts for another batch of my Witbier. I'm going to change this one up and use a different yeast, Wyeast 1007, that I use for my Altbier. This will be a nice change up in styles after 3 pale ales and an altbier.
  7. I'm no expert either but I let Beer Smith do the calcs for me. I had been using Deer Park Spring water as it was in their database, but recently started using the Virginia Beach water after I put in their water profile. I do use a ph meter though to check the water ph and then the mash ph to make sure I'm adjusting correctly.
  8. Ordered some grains and yeast today after finalizing my recipe for "Wiscohops." I ordered from MHBS this morning and they shipped this afternoon and will be delivered tomorrow afternoon! @Creeps McLane I did drop the wheat from my recipe and tweaked the hops and SRM in BS a tad. I know it's likely to be a bit or a lot different from "Hopulation", but that's okay. It'll still be a Pale Ale and a fun recipe.
  9. Lol, no. In fact I mostly brew what I can't buy. If I could buy it I'd probably lose my motivation to brew it.
  10. Welcome back, @HoppySmile!!
  11. Next up yet another Pale Ale. "WiscoHop", which will be my winged version of Titletown Hopulation. My only clue is the hops they use. El Dorado, Mosaic, and Strata. 2 row, Munich, C40, and wheat. IBU shooting for 40 and ABV 5.7%. Might include a little bit of Briess aromatic malt, but still kicking that around. I haven't been dry hopping that much and whirlpooling my aroma additions, and that's likely the way I'll go with this one.
  12. Here ya go. Available in Canada online. These are like domino sugar dots 1/2 tsp. Lantic Sugar Cubes, White, 500g | Staples.ca Lantic Sugar Cubes, White, 500g. > Cleaning & Breakroom. > Breakroom Supplies. > Coffee & Tea Supplies. > Cream, Sugar & Sweeteners. > Lantic Sugar Cubes, White, 500g. Price CA$2.69
  13. I haven't made it but from another forum the Wyeast 1332 West Coast yeast has given the best results. Your S-05, if you were going to use something on hand would be my choice if that's what I was limited too.
  14. Big beer doesn't own NB anymore.
  15. 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.
  16. 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.
  17. I bet you got some sticky dough balls with that! Did you use any rice hulls? That looks like a lot of work.
  18. 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.
  19. 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.
  20. 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?
  21. 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.
  22. Admins? Do we even have Admins anymore?
  23. 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.
  24. Northern Brewer. It's been bought back from AB.
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