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Cato

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Everything posted by Cato

  1. So, @Bonsai & Brew and @Creeps McLane, wife sent me to store as we were out of eggs and she needed an egg for her to die for crab cakes. Damn right I busted up there in the rain and happened to pass the craft/imported section in the store where you can make up your own six pack from any of the beers. I got a couple Smithwicks, an Elysian Space Dust, a Hoegarten Wit, and two German Wiessbier imports, an Erdlinger, and a Weistephan. I hope those last two are good Hefe/wiess examples. Came home and fleshed out my recipe for a max 3gal batch. 3lb. PILS, 1.5 White wheat, .75 of Red Wheat, and .75 Dark wheat. I chose those last two because I wanted a little more color and fuller taste. Yeast Mangrove Jack M20. Hops I've got Saaz, which is a noble, but kinda feeling the pull of using Mandarina Bavaria for 20-25 min for light IBU and then dry hopping the same last week. Am I off the wall anywhere here?
  2. I clean all my bottles by rinse twice and shake out trub right after I've poured, then one drop of 7th gen unscented dish soap and fill to top. About every 2-3 days I'll rinse them out twice vigoursly and put them on the bottle tree.
  3. Yah, I sent him a link for glass 22oz and free shipping. Price for 12- $14.25
  4. That's what I'm thinking. Thanks
  5. Hey Creeps, is there any difference in the grain bill between a Hefeweizen and a Weissbier? They seem to be the same thing as far as I can tell. Yeah, I'm tinkering with a recipe but going to likely make a 2.5 gal batch with some wheat and pilsener that I have on hand. Which yeast with wheat seems to be the biggest decision.
  6. I don't think I've had a hefe weizen. Never tried much in the way of wheat besides the Witbier.
  7. Kinda thinking an LME Partial mash with a can of Briess Bavarian Wheat LME, and grains, however I've never tried the MB wheat HME. I'll have to flesh out a recipe.
  8. I guess a straight up extract is not for everybody. I only did two before going to HME partial mash's. My favorite though is partial mash recipes with LME and grain. Whether I have a big percentage of one or the other, the brews have turned out pretty good and no twang or off flavors.
  9. Hmm, I'd gotten a system error and tried to delete my double post, but it's doesn't let me, so sorry about that.
  10. Hmm, since I'm bottling an Alt tomorrow and conditioning a pale ale and a dubble, I think I'd like another shot at a wheat beer. I think that would be a nice variety from the darker beers in the pipeline. Not too heavy of a wheat but not as light as my last Witbier. Recipe time!
  11. Great idea Dawg!! I'd thought about something similar to that by using the groundwater first to bring it down and then attaching a hose to the immersion chiller and pumping ice water from a cooler. So far I've not had a problem with putting my stainless fermenters in the mini fridge in to cool down to pitch temp in the summer weather. If I finish in the mid afternoon with the IC and put the fermenter in the fridge it's been ready to pitch at bedtime for most yeasts, but been a time or too that I left them in overnight and pitched in the morning and no issues at all. Still I'd rather be done with it as soon as possible and may try that next summer. Temps should be fine here now too for the IC and looking forward to a rapid chill down on my next brew day!
  12. Nicely stated @RickBeer! I love the footprint of the LBK and it's a great fermenter but you hit the nail on the head with the hot wort issue, which I ran into with my first couple BIAB batches. I've never tried more than 2.25 gal. in one because I hate cleaning up overflow. I tried an immersion chiller to solve the hot wort issue but being much farther south the ground water temps in summer were to warm to really make it effective. Getting a small stainless fermenter with blow off tube took care of the hot wort issue, as I could just put it in the mini fridge set for my pitch temp. Downside was it cost $130 vs $10 for an LBK.
  13. +1 on temp control @D Kristof! Once I got that under control in a cooler with frozen pint bottles then it started to snowball. Got the mini fridge w/inkbird that could hold 2 LBK's and that really jump started my plan to acquire equipment for small batches up to the occasional 5 gal. batch. 3 LBK's, plus a 3.5 and 7 gal. Ss fermenter now give me my best flexibility. I rotate MB HME's in my queue always with PM, but my fav recipes are mostly BIAB AG with some LME or mostly LME. I haven't had any off flavor or twang from using LME and it stores really well if you use a partial can. Producing more than 5 gal a month is perfect for me and anymore would give me storage issues.
  14. Sugar dots work great for bottle priming.
  15. Welcome to the forum, Haggard, and your return to brewing! Lots of good reading and helpful advice to be found on here. My first and one of the most helpful advice i got was on controlling your fermentation temps, which is crucial to your yeast performance. Let us know how we can help.
  16. Lol, I'm on another forum occasionally and for sure there is a segment of AG guys that are all about my equipment is superior to yours type of thing. Those guys are all about bigger and better, shinier more heavy duty bragging stuff. They pretty much dismiss small batch and extract brewers as not being "real brewers." The funny thing is in the same forum there's a tremendously expanding segment of small extract brewers AND a significant group of traditional 3 vessel system guys that are overhauling their system to make it simpler by going to BIAB. I think it's great that you can pick from so many levels to fit your preference, style, capacity, budget, whatever and still produce not only good beer but more importantly "your beer." Each batch you produce has your unique signature on it. That's what craftsmanship is all about, to me anyway.
  17. Carapils, or I think some malted wheat will help with that too.
  18. I'm guessing that's supposed to look like that because of the Brett? It's kinda how I would picture a majorly infected batch would be. I know you know what you're doing, but yeah I'd think I'd gotten mold in my beer and no way my wife would consider tasting it. Haha, I just showed her the picture Lol, she was totally grossed! Who knows another year or so and maybe I'd try a sip of that, but then again I might only be up for brewing a warmer saison and feeling really adventurous about that.
  19. http://mdhb.com/product_info.php?products_id=1632 They may ship for free.
  20. Okay Eddie Haskell you've opened an interesting door here and the timing seems right for me to pay attention to see if my spring water is basically fine as it is or if I'd benefit from some adjustment to ph in the mash or minerals to the water. So, now in addition to the ph stabilizer, I've got some ph strips coming and a small jar each of gypsum, calcium chloride, and phosphoric acid. Time for a new column in my spreadsheet for each batch. Will likely take months to evaluate. Good news, more beer needs to be brewed!
  21. Actually I think we're probably fine with extract and extract pm recipes. It's the all grain recipes that may need slight water adjustments.
  22. Thanks Rick! I had assumed that the mash would have an influence on the water in some manner. I'd sort of skimmed over water profiles in my readings thus far and concentrating more on the other aspects of brewing. Now that ph is on my radar, I'll be interested in testing my spring water before mashing, and during to see what I've got. Lol, I haven't been displeased with using spring water with no adjustments, but if it could be better, then I really need to know that!
  23. I googled the ph of spring water sold in stores, including Wal-Mart @D Kristof! They're mostly in 7.5 ph range. So it would appear that some adjustment would be required for brewing.
  24. Lol, will do. Ordered this morning and Amazon delivering Sunday. Faaast service, my fermenter won't be available for another couple weeks!
  25. @Bonsai & Brew was reading some on water profiles and PH today. Looked into getting a ph meter but was not sold on the reviews on most of the portables concerning their accuracy and reliability . I've only used a benchtop model and those get pricey, even the replaceable probes were pricey, at least for the lab model we used. However I did order a lb of 5.2 stabilizer today. How well it works, I'll have to see. Course I'll need to find an affordable meter to measure its effectiveness. 1 tablespoon added to your mash water is supposed to correct it's ph to 5.2. Larger batches, like 6gal, some say require up to 3tbs. Might be a gimmick product but for $17 and change I'll check it out.
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