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Old 02-02-2013, 01:08 PM   #201
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Place? mind if I have some friends from college tag along?



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Old 02-04-2013, 01:01 PM   #202
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How about "Cheers" (Zona 10, Calle 13, just before Reforma, near the Holiday Inn).

It's a good bar, decent food, OK beer selection (for Guate anyway...they have Cabro Reserva, Moza, some Brooklyn Brewery products), pool table. Popular with gringo and guatemaltecos.

Tonight at 8PM works for me. Work for you guys?



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Old 02-04-2013, 02:06 PM   #203
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Sure, count me in.

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Old 02-04-2013, 02:50 PM   #204
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Good. I have some Cerveza Rrosa for you to try and some EC-1118.

The EC-1118 was taken from the Braggot. It is only a small amount, but enough to proof (just to make sure it is still viable) and then step-up. If it does not proof well then I will be back through the City again this month and will bring some more and will proof first. I have a few batches of mead going so have several fermentors to draw from.

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Old 02-04-2013, 04:27 PM   #205
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I can be there at around 9, i have my kid until 8:30. See you there!

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Old 02-04-2013, 05:56 PM   #206
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OK. Let's go for 9:00....geez you guys are keeping me up past my bed time again!

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Old 02-09-2013, 04:19 AM   #207
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Default Moza clone?

Hola,

I am from the US, but I have lived off and on in Guate, Xela, Pana, etc, over the past few years. I am back in the states, and I am an intermediate homebrewer. Moza is one of the few beers my wife will tolerate. Any ideas on a recipe to clone Moza here? By the way, the conversation is bringing back fond memories, and I think I might have to try making that Rosa de Jamaica beer, so thanks for that. Cheers.

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Old 02-09-2013, 05:20 AM   #208
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Are you using extract or AG? If you're using the former, you can probably get really close with dark extract, table sugar and low alpha hops. If you're using the later, 20% corn grits, & an american bock/schwartzbier grist with 10% table sugar should also get you close; from there you'd only need to tweak it until you're satisfied.

Either way, their wort is OG 1.058, fermented for 1 week with czech lager yeast (you could probably get by using czech pilsener yeast), then cold conditioned for another week, that's why its a heavier/sweeter beer than gallo and the like.

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Old 02-10-2013, 01:09 AM   #209
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Muchas Gracias, Pacayaforhops! I have recently moved up to all-grain, so I think I will go that route. Thanks again. I'll let you know how it goes. Cheers!

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Old 02-10-2013, 04:22 PM   #210
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Bienvenido a bordo, Delano!

Be sure and join our group here too: "Cerveceros CA-4".

There is also a "Moza Gold" now which is a bit lighter than Moza. Sort of like a Bock and a Double Bock respectively....although still definitely production brews.



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