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Cato

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Everything posted by Cato

  1. Hmm, better check with my sister in Neenah and see how she faired.
  2. Agreed on the taper! I actually needed the replacement because that tapered washer fits my Ssbrewtech fermenter bucket perfectly and makes the rotating racking arm work as designed vs the o ring that they supplied.
  3. For @MRB Josh R or @MRB Tim Do the replacement spigot assemblies come with the beveled washer or the flat washer as shown in the Accessories section picture?? I need to order a replacement spigot but I like the beveled washer for the LBK. A flat washer seems like it would be more prone to leak where the bevel one is an easy seal. Thanks, Cato
  4. Lol, I spotted that in your recipe, and just recently got some D-90 Candi syrup to have on hand when the mood strikes for a dark Belgian.
  5. That'll be a tasty one! I have a couple cans left as well.
  6. Yepper, wouldn't be any fun without some hurdles and challenges to overcome. I'll get there, maybe by the road less traveled but I will get there!
  7. Today I bottled what was supposed to be my Irish Red Ale. Hmm, right now the caps are just labeled Irish Ale and thinking of reprinting my labels to WTF Ale (Why'd This Fail Ale?). Maybe Christina Hendricks went blonde today, maybe I got pranked, maybe I should call it Be-atch Gold Ale, Midas Touch Ale, Irish Curse. You know that commercial where the guy has been wearing lederhosen thinking he was German and then gets his DNA test back and gets a kilt cause he's Irish or Scottish? I've been thinking I was brewing an Irish Red and turns out its a British Golden! Most likely if I tried to brew a British Golden Ale I would wind up with a perfect ruby red Irish. Ah, learning curves. I respect the use of Roasted Barley and its way easy to overdo and get that ashtray aftertaste. I've used it several times now in Calavera Stout, Wee Heavy Winston, both of those were Churchill recipes. My attempt at an Irish Red I just used .5 oz and that wasn't enough. This recipe I used 2oz. as I had read that for a 5 gal. batch no more than 3-5 oz were required. This batch I hit the exact numbers through Qbrew that I had before for OG 1.055 and FG was 1.005 but with different ingredients as this batch was way more grain BIAB where first attempt I used a can of Maris Otter extract and not as much grain. Alas, when the bottling wand filled and the hydrometer sample was taken I got more of a dirty blond color than the golden one of my first attempt. So it was a bit darker for sure but I didn't get the color range of red I was looking for. Not even close. Taste from the hydrometer sample seemed fine, as I used UK Kent Goldings in the boil and also dry hopped with an ounce of it 7-8 days before cold crash. I'll move on to other beers in my queue that is mostly an alternation between a pale ale types and a darker brew for fall rotation. Yeah, I'll come back and try it again cause I don't give up easily and its not that I'm missing the right flavor components, so I do get to enjoy my beer mistake, but I'm going to have to consider maybe my roasted barley was too old, or maybe some addition of Munich or Melanoidin, I don't know but it'll be back to the drawing board for attempt number 3!! Yield was 21- 12oz bottles and one 12oz trub bottle that I'll sample in a few weeks. ABV was 6.5%, which was surprising since I used more water in the LBK hoping it would finish out around 5.8 but yeast will surprise you at times and so go with the flow on that.
  8. LOL, you are right BDawg. When I went on vacation to a family gathering in OBX, I took a six pack from each of my pipeline brews and hosted a flight night one evening. I came back with a lot of empty bottles!
  9. It seems like my higher gravity brews need more room for krausen, so 6.5 or higher I just go to the 2 gal mark or maybe a little over. Otherwise I'll go to 2.25 or 2.5 depending on my OG and how many hop sacks I'm going to end up with. Those pellets can really soak up some wort! Overflows are a pain to clean up in my mini fridge so watching my estimated OG in Qbrew, actual OG, and yeast selection help me in determining what volume I'll shoot for. Others more experienced than me may have a better method, but so far that has worked for me with the LBK fermenters.
  10. Lol, my first thought was how does one head north in Wisconsin? Then I remembered that Michigan has that little finger peninsula that sticks out, or of course maybe your headed to Canada! Regardless, looking forward to hearing about your yeast harvesting venture.
  11. Yep, once I've filed any burrs down, I snug by hand but leave the spigot at a slight angle and that final slight twist of the spigot to nearly vertical does the job. Got to make sure you get the flat side of the nut facing the washer, the raised side will leak every time.
  12. Lol, I voted! Although I've never split a batch or moved to a secondary, 10 gallons is a lot of beer to me, since I only do about 4 gallons and change a month. I like the variety, so yeah I'm all in on splitting and adding some fruit.
  13. Then, are they used fresh or do you dry them out? Lol, I obviously know nothing but compressed pellets, but all those fresh hops is exciting! Very cool that they've done so well!
  14. Impressive! When do you harvest?
  15. Round two with refinements? My Tangerously Hoppy has been one of my better brews. I used a combo of mandarin and tangerines. Last time I put in a supply order I got a bottle of tangerine peels to try another.
  16. Lol, Cato is back from a great vacation! Had some very good home brews that my brother in law brought. He uses Northern Brewer kits and they were quite tasty. The Fams favs of mine were the Tangerously Hoppy, Witch's Flight, @Creeps McLanesaison, and yes finally a vote for my Wee Heavy Winston! Glad to be back home,lol, need to diet now for sure.
  17. Nice! I was excited to try mine, and wanted to before I left for vacation. I don't like leaving the trub bottles in the conditioning containers for more than a few weeks since they seem to carbonate very quickly. So, how was it? A lot of mine usually still taste green, but some surprise me at how good they are at that stage.
  18. Happiness is- Wee Heavy Winston This turned out very well. I've never had a Scotch Ale nor a Northern English Ale and this was a bit of both styles combined with an added kick to cross into the wee heavy territory. I feel like its probably a very tasty, balanced stout. Not near as rich and complex as the Calavera Stout. This was the sample trub bottle 15 days after bottling . If it doesn't improve with conditioning, I'd be well pleased with this brew as it stands today. I got lucky with this recipe, I know that, but it's still nice to have a success.
  19. Welcome! Yes, 66 should work. I brew my ales around 64 in a dorm style fridge.
  20. Hardware stores, home depot, Lowe's all sell them. If you get one remember to put it away from your garden a bit. Don't want to draw more to your plants.
  21. Yeah, they hit our roses and other flowers and were wreaking havoc. The beetle trap nabbed a ton of em, but I finally got a bottle of Liquid Sevin and had to spray. Here in VB, they're about done. Guess they have a fairly short life cycle. Lol, when I put out the beetle trap, I got the bait scent on my hands and had to go inside and wash it off, cause they were flocking to me so heavy it was ridiculous. On my shirt, in my hair, not good!
  22. Welcome to the forum! 70-72 should work fine for carbonation. I bottle mostly in glass, but often will use a PET plastic bottle to check carbonation progress. A bottling wand, if you don't have one, is a great little tool for filling the bottles. Ask away if you have questions! We've all been where you are in the process. I didn't find the forum right away, so my first two batches suffered from too high fermentation temps. I hope yours will do far better, but if you do run into some issues, keep at it and don't give up! There's a learning curve to this hobby, but it's very rewarding and fun!
  23. Hope it works out for you! The only saison I've made, I bottle primed with 1/4 tsp sugar and that worked out well but took nearly 4 wks to carbonate.
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