Recent content by Cat Assistant Brewery

How much Citra did you use? I tried making Double IPA using just Citra once got the same sickingly sweet notes. That maybe your culprit. I had to let it sit for like 3 months before it was remotely drinkable.

This part for me at least is true. I am 1 Gallon brewer due to the space in my current place and I tried my hand at mead, when I first got into brewing. I just found the wait was not worth the small amount I could make. In time I could make mead and let it age properly, I could easily make 6-8...

Just made a floral IPA with a bunch floral hops and then added rose and lavender flowers to last 5 mins of the boil. It still got to carbonate but out of the fermenter had very nice flower smell and flower tea like taste. I will be very interested in seeing the flavor changes as it ages and...

Both recipes are for 1 gallon Here the one for the blonde ale I made: 14 oz Light Dry Extract 60 mins 4 oz Wheat Extract 60 mins 0.1 oz Centennial Hops 60 mins 0.1 oz Citra hops 5 mins Secondary after one week add: 8 oz strawberries 8 oz Raspberries Then my Sour Beer: 1 Pound of Wheat DME 60...

I brewed a good handfull of beers over the summer with fruits in them, I keep running into the same issues. The strawberries would be only thing I tasted. I did mixed berry sour, strawberry and rasberry blond ale, lime and strawberry wheat beer. They all had the same issues. I use no suger...

If you can find it I always had pretty good luck with sugar free frozen fruit. I let it thaw out a little in sanitized tupper ware, I let get to room temp and than add it to the beer. Also I would recommend looking in to a wide mouth carboys. I have two specifically for when I do fruit beers...

Good to know! I wish there were more shows and documentaries about beer. Only ones I have really checked out is Beer Wars which more about the business of beer and what you can find of Brewmaster show from Discovery.

Anybody got any good recommendation for books about beer history? I got some history from reading books about brewing different styles but looking for real deep dive on the history end. I really want read up on the brewing landscape right before,during and right after prohibition. Any suggest...

Bi-monthly to monthly-1 gallon brews. I like the smaller batches for that reason. It lets me make something fairly quick, mak3 minor changes and do it again. I also a have brew shop in town, so I have like no wait time on getting ingredients.

I have found adding irish moss to the boil at 15-10 min mark has help clear up my beers a lot.

Trouble shooting problem and you guys were always like second result.

Fresh ground and been playing around with when add them to the boil. I have tried 10, 5 and flameout while the wort is cooling. But am finding that doing this really brings out all bitterness and after about month beers starts getting this unpleasant old coffee taste. Maybe because I love coffee...

I been work shopping some coffee beers and was wonder if you prefer using coffee beans or coffee malt to get the coffee flavor? I tried using coffee beans couple times and I have never been that impressed with results. I am also finding that the beers with the beans in them don't age very...

I usually give mine a solid two weeks or until my air lock slows down and I stop see bubbles. I have had some on both ends of the spectrum, very aggressive done in 3 days or slow start taking up to 14 days. But for sure gravity reading going to be your best bet.

I was going for fusion of a wheat beer and style of drink called a Braggot. But overall feed back am getting is that sounds like I should submit some of my closer to style beers. I was just hoping show this off since I was proud of how this oddball of beer turned out. 🤷‍♂️