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Cato

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Everything posted by Cato

  1. Ran across this yeast on one of my suppliers sites this morning. It's a liquid yeast and assuming it's for a 5 gallon batch. Not cheap at 8.95 but for some of you that live in hot south or southwest states and fight some temp control........ Omega Yeast Labs HotHead Ale OYL-057 A highly flocculent Norwegian ale strain with an astoundingly wide temperature range featuring little change in flavor across the range. Clean enough for both American and English styles, it has a unique honey-like aroma with over-ripe mango. Complementary to modern fruity hops. Temperature control is unnecessary with this strain. Flocculation: Medium High Attenuation: 75-85% Temperature Range: 62-98 F Alcohol Tolerance: 11% ABV
  2. Make sure you are not going by ambient room temperature but wort temp. Wort temp can rise during the first 5 days, high krausen. Most here will tape a sponge or folded cloth to the back flat side of the LBK below the wort line and slip a temp probe between them. This insulates the probe enough from ambient to give you wort temp. Putting your LBK in a camping cooler with a 16oz frozen water bottle should keep it around 64-65 for at least 12hrs. Just keep rotating them. You may already be doing this, but if not doesn't hurt to mention it. Aside from good sanitation, temp control of your yeast is a crucial aspect in avoiding off flavors. Lol, it's how I found this forum after two batches that did not do so well.
  3. I'm happy with 1/2 teaspoon which is a Domino sugar dot, using the small ones. They make two sizes so you have to look on the side of the box. Makes it easy to prime 12 oz bottles.
  4. I've never brewed a Kolsch, so no help there, but for your yeast, Maryland home brew ships free for a lot of items, which helps when all you need is some hops and yeast type thing. They carry the k-97. Their glass bottles are priced right as well. https://www.mdhb.com/
  5. Not that I've found, Nick. What I've been doing is working off a corrected recipe for a craft refill and a standard refill recipe. On each I added a booster and a LME, as it's easier to delete them or double them than it is to re-enter the gravity and so forth. That way all I have to change is the name of the HME and whatever recipe since all the HME's and LME's are the same gravity. The grains, hops, and yeast have drop down boxes that for the most part usable, though I do have to type in some of the newer strains. Hope that all makes sense.
  6. Thanks @MRB Josh R for these corrections to QBrew. My past and current numbers line up a lot better and make more sense! While I haven't checked out Beersmith, I'm learning a lot from running my PM recipes through QBrew and seeing how adjuncts and grains effect the OG. Also fun to take an HME and build your own PM.
  7. Cato

    Dry River Rye IPA

    Been some for and against input, but I'm in the mood "to try".
  8. Cato

    Dry River Rye IPA

    They carry some of both. Some of the North Coast is quite high ABV!
  9. Cato

    Dry River Rye IPA

    Going to total wine tomorrow to get a rye beer, a Aecht Scherlenka Marzen (rauchbier), and a fruit beer by Founders. Pretty sure I'm going to try the rye PM unless it's just totally not my style. I don't think that's going to be the case but I'll get a good idea from a sample rye. Trying new styles is really an eye opener but very cool.
  10. Cato

    Dry River Rye IPA

    Cool, Creeps, I think the flaked might be more pronounced than the rye malt, flavor wise, but much less in diastatic power. Still in use with an HME that 4oz shouldn't be a killer. Several suppliers say start with 5-10% and work up from there. Man I love trying new stuff, well, without being ridiculous or mad scientist. More in the vein of new styles of beer to me.
  11. Cato

    Dry River Rye IPA

    Awesome! Thanks so much! BTW, really having fun learning to use QBrew, to build to an OG and sort of in my head and on paper justify balance of ingredients.
  12. Cato

    Dry River Rye IPA

    Nice, thanks Creeps, will see if total has the Nelson! So, what percentage of grain bill do you sneak in? I'm thinking that would be a better approach than a bold in your face.
  13. Cato

    Dry River Rye IPA

    @Creeps McLane & @Bonsai & Brew, have either of you brewed a rye beer before? I'm going tomorrow to Total Wine to get a Schafly Rye IPA that they carry, as well as a Founders Rubaeus, and a rauchbier. 3 very different styles. The Dry River Rye IPA is what I'm interested in but I've read that flaked rye can be pretty strong, so I'll try a rye beer before I make a batch.
  14. Cato

    Dry River Rye IPA

    Thanks for the input @Big Sarge and @RickBeer! This is good input and now I've got to make a trip to Total Wine and try a rauchbier, a rye beer, and then treat myself to a couple other beers in case I don't like the other two. Recipe calls for 4oz. of flaked rye, so that could definitely be toned down if needed or dropped entirely.
  15. Has anybody brewed this recently, and if so what did you think? I was browsing the recipes this morning and was intrigued by this PM. I have most of the ingredients on hand but the flaked rye and Centennial, so got those ordered and added this to my queue for 2nd week of May. If you have any input, tips, or suggestions for this recipe I'd be interested to know your thoughts.
  16. I like brewing at the cooler end of the range and I tend to go with what has proven to work for me. Lol, very good chance that I shy away from MB yeast after the esters from the first two batches. As you say with the time invested, the cost of the ingredients is not as important as the time. The US-05 has been my go to for most batches and really like its temp range, but have used the Belle Saison, and Nottingham, and have a Belgian dark in the queue that will use the Abbaye yeast.
  17. Yeah, I know I popped that sample bottle too soon, so will give it more time to carb/condition. Remember I've only had one saison and it was a wheat saison, and I didn't care for it. This beer has the saison taste from the yeast, but even green I was surprised at how much better it tasted. I was expecting to taste more hops than I did, but lets see what a couple weeks does. Happy, hell yeah, this is a beer that I can drink and its crazy how with no temp control it came out clean. No cider or pear taste, but I knew that from my hydrometer sample at bottling.
  18. Yes, I usually carb/ condition for a month minimum before trub or sample bottle, so good possibility that given some more time it'll be on the money.
  19. No, being completely honest it brewed great. Really clean taste no cider off flavors. Hmm, not sweet, so more dry tasting. I was expecting some type of funky esters from the saison yeast, but it only brewed at 70-72F so maybe that has some bearing. Its only been 17 days since bottling and I usually go a month before sampling.
  20. @Creeps McLane, this saison is very good, and that's from someone who is way out of his wheelhouse even drinking one. I tried an early sample from a 12oz bottle and I may have not carbed those enough, but its been 17 days so they should be real close. My PET bottles got more primer and they are feeling nice and firm, so its likely I may have undercarbed the glass. Whatever, they're certainly drinkable, definitely have a punch, and very clean tasting. I'll try another one in a week or wait until the other two PETS get rock hard like the third one is now. Good stuff though, very good. Thanks for that recipe!
  21. @Jdub, having a saison this evening from a 12oz bottle. It's carbed but not enough and either needs another week to 10 days or I should have used a sugar dot per bottle which is 1/2 tsp. The beer itself is very good, actually much better than I could have hoped for and very smooth. Mine came in at 7% ABV. The PETS I carbed feel just right and that makes me think I should have gone with a sugar dot for my glass 12oz bottles.
  22. @Jdub, I used 1/4 tsp for my 12oz glass and one MB carbo drop for PET bottle that I've been checking by squeezing. I think @Creeps McLane was dead on with his suggestion of using half the MB priming chart. My 3 test PET bottles after 17 days, one is rock hard and the other 2 are very firm with just a little squeeze left to them. This is on par with a normal batch carb schedule. I have a 12oz in the fridge a few days early, but judging from those PETS it's time to try a sample bottle, quality control and all ya know!
  23. Lol, no I was talking about getting a spare LBK. I have 3 and just use 2 in my mini fridge and that is plenty of production for me, but I like to have a backup.
  24. Yes, I do what Jdub described and it works well. I too had to lightly sand the opening on one of my LBKs. Don't be afraid to take it apart and clean and sanitize it. Trub will get in those threads or between the nut and the threads. Don't take that chance, not worth it. At $10 a piece, buy a spare or two, and have a back up while you clean and dissemble the other.
  25. Lol, with only 2 precious gallons in the LBK, I just get OG and FG. I ferment 18-19 days take a taste sample, and if its flat beer, I rinse the spigot and cold crash. I'm usually bottled by 21-22 days. I haven't had a stuck fermentation yet, but except for my first two batches I haven't used the small MB yeast packs, and so mostly overpitching with US-05, belle saison, or Nottingham. I do pay close attention to my FG, to make sure I am in ballpark of expected.
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