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Everything posted by Cato

  1. Wheat adds to head retention and some beers with certain ingredients and yeast can produce more carbonation/head than others. Adjust your pour by tilting the glass and slowly pouring down the side. I've had saisons and other brews that occasionally produce way more head than expected but the beer was fine. Also try letting the opened beer rest for a minute or so before pouring which might help dissipate some CO2
  2. Since it's been too chilly recently to work in my woodshop in the garage, and forecast to still be too cold to do so, I think Garagewerks Brewery is going ramp up to brew my clone of Hopulation by Titletown Brewery. Have to order some hops today as I don't have quite enough for a 5 gal batch.
  3. Brew day tomorrow! Water additions weighed out, grains crushed, kettle cleaned and filled, controller programmed, and set to go for Thursday morning. Lol, couldn't figure out at first why my grain mill wasn't crushing the grains. Turned out my Golden Promise kernels were too fat for the roller gap. Once I mixed in some of my Briess 2 row, and my other grain additions in with it they crushed just fine. I have some hops to use up so it's going to be an IPA with Warrior for bittering, 15 minute addition of Citra and Idaho7, then whirlpool additions after flameout of Galaxy, Mosaic, and El Dorado. IBU's show around 79, and ABV should be about 6.3%. 5lb each of Golden Promise and Briess 2 row, 1lb. Munich, 1/2 lbs each of C-40 and wheat. It'll be my last brew day for 2020.
  4. Hop shipment today, so now just need to flesh out the recipe. Will be a Pale Ale most likely with some nice aroma whirlpool additions of Galaxy, El Dorado, and some Amarillo and a little Citra.
  5. Hmm, a Scharwzbier would be interesting. I had the authentic when I was in Germany a few years back.
  6. Not sure what I want to tackle for my next brew. My inventory of specialty grains and wheat were okay, but needed some staple base malts which were pretty depleted. Coming in tomorrow are 2lb C-40, 3lb Munich, 5lb Briess 2 row, 10lb Golden Promise, 5 lb Pilsen. Bottling a Northwest IPA style at the end of the week, so kinda leaning towards a Golden Ale but need to check my hops inventory and likely that will point me in the right direction.
  7. For my next Pale or IPA, next in line after my Altbier.
  8. I've brewed twice using the @Jdub method and start off using ground water thru my chiller while whirpooling my hops and then switch to the ice bags and that'll bring it down to pitch temps. Works great even in our summer heat. However, I have avoided brewing cause its not much fun this time of year, but I'm going to brew a batch of Altbier next week as my Octoberfest brew.
  9. So 3 beers into the evening while grilling a flank steak, I thought its going to rain and be cooler tomorrow so you should brew! Good idea, except you've had 3 brews and now you're weighing grains and brewing salts, hooking up pump and controller stuff. Brewing a hoppy Wit to have a change of pace from pale ales. Crap, I'm whipped from golf and heat, and hope my hasty prep will do for a morning brew session. Think I'll add some extra coffee for the morning session. Hitting the rack now.
  10. Thats some good ammo to work with!
  11. Indeed! I'd never heard of the style until @Bonsai & Brew , and now it's really my fav amber to brew.
  12. I've never used the K-97 before but do have some as backup for my Wyeast 1007. I ferment my Alts at 61-62 range. Since I bottle I dont know about the keg stuff, but I find they're great to drink two weeks after bottling. My favorite recipe is Maris, Munich, Pils, pale chocolate, Carafa II, and CaraAmber. However, the Dusseldorf recipe on Briess Malting is very very good and probably the more traditional recipe. For variation I'll make that recipe next time. No matter which, its a great beer style and every variation I've made got great comments from friends that tried it. I think it'll be a regular in your queue rotation @Jdub!
  13. I used a 3 piece airlock for the first time recently on my Night Moves PA and it worked great. I hadn't cold crashed in sometime due to suckback from the blowoff jar. This time I did cold crash as I had a big dry hop and a bit of wheat in my recipe. The airlock did suck back a little of the vodka, but it was a miniscule amount and I left the airlock in place when i bottled and I was very pleased how that went as well. I would only go back to a blowoff jar if I maxed the fermenter capacity and expected some krausen overflow.
  14. @Bonsai & Brew I've become a big fan of Mangrove Jack especially their M44 West Coast yeast. Fermentis has always been reliable and I can't leave out Nottingham, which has always been a great performer.
  15. I've had pretty good luck with them but have only ever used their 1007 for my Alts. My supplier sends them with a freeze pack. I had one dud that arrived warm but the others have been fine. I have 2 in the fridge now, both 1007 and will use one for an Alt and the other for a Wit.
  16. Yes you can twist the bag some but to do so that gets sticky too and you also start twisting the pulley rope, so its not really too productive.
  17. Main grain tote- 33lbs combo of Briess 2 row, Maris Otter, Golden Promise, and Pilsen. Plus 5lb of wheat, 5lb Munich, and 3 lb of Vienna. Didn't hurt to take the inventory but I was looking for flaked wheat and oats for a batch of Wit. Apparently about out of flaked wheat, which I found in a smaller storage box but not enough for my recipe.
  18. Planning how Garagewerks Brewing will handle the hot summer. My plan is 5.5 gal batches and fill those storage totes with at least my fav 3 brews that have proven they store and age well without that disappointing hop degredation. Got my Night Moves Pale fermenting now. Next up will be Wiscohops, and then my Witbier. Those will carry my brewing thru mid July , bottling the Wit on the 15th. A cold Wit in August, yeah! At that point rather than stop until September, I plan on doing a short brew day with a couple of those 3.3 lb cans of Briess LME. My controller has a timer on it so that i can prep the kettle and program the controller before bed time and wake up to strike temp and be done with brewing before the heat of the day.
  19. Its what i would have to do. I dont have a stir plate. What areyou going to use as a starter? LME, DME?
  20. I've never made a starter before . Just chilled to pitch Temps and well pitched it in, dry or liquid. I have some fast pitch and an ehrlenmeyer flask, just never played with it
  21. Having Altbiers in your pipeline, is a really good thing. I've brewed it several different ways, but Josh Weikerts recipe is a sure fire introduction.
  22. A lot of different ways to skin the cat. Whatever floats your boat to make your brew day enjoyable AND still reasonably hit your targets. You guys all know I like to golf. The saying there is that the score card only shows how many strokes it took to get in the hole, not how!
  23. Took a hops inventory this morning and ordered some for a 5 gal batch of Night Moves Pale Ale. Lotta hops in this one: Warrior, Citra, Mosaic, Vic Secret, and Idaho 7. Also some cryo of both Mosaic and Citra. 7 oz of hops, 10.88 lbs of grain, M-44 yeast, 6.3 ABV, SRM 5, IBU- 55. Yeah it carrys a price tag, but big on flavor and for a hoppy ale it ages very nicely, so instead of disappointing hops fade it seems to morph over time and presents different flavors. Cause it's easy to program and control the temp, I do a step mash on this one because it's close to 20% wheat. I'm not sure my taste buds would pick up the difference one way or the other, but reapeatability and consistency are why I got that controller, and it's nice to look at my brew notes and follow the script.
  24. No, it just stands for brew in a bag, period. What you do with the bag after you put the grains in, is up to you and how your system is set up. You could use a mash tun or go single vessel. Sparge, dunk sparge, drain only, drain and squeeze, or do like I did and try all of those and see what works best for you. No mash out is needed because hoisting the bag out accomplishes the same thing. The full volume single vessel method appealed to me as the simplest and least complicated brew day. I know some guys whether propane or electric that will hoist the bag to drain and then while it's draining start heating to boil and by the time they've reached boil, the bag has finished. I'm retired and in no rush, so I just let it drain for 20 min and take a break to get lunch or coffee. I did used to add some extra grains to hit my numbers, but then I realized that I was doing that to make up for inaccurate info on my kettle and fermenters in BS. It took some time, but now my kettle loss, boil off rate, fermenter trub loss, are pretty well accounted for and I'm amazed how well they align with BS's predictions.
  25. I'm hitting my numbers very closely in BS with full volume BIAB. No extra grain added. Single grain crush. I'm at 72% that way, I've read that those that double crush can get 80%.
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