vtchuck

Recipes 

My first "homebrew" and first taste of alcohol was a batch made by a buddy and me when we were 14 or 15. A can of Blue Ribbon malt, 5 lbs, of sugar, Water and a packet of Fleishmann's bread yeast. We fermented it in a warm corner of the cellar and drank it warm out of gallon cider jugs.

Got drunk and sicker than dogs

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"I used to have a drinking problem, now I have a hobby."

Primary: Maple Sap Mead, Eli's MVP Ale
Secondary: Eraserhead Wheat
In the Bottles: Maple Sap Mead
In the Kegerators: Lombardi Trophy Lager, Maple Sap Bock, Cider, Raspberry Milk Stout
Next: ?

anderj

Recipes 

I don't mind a PBR, great beer when it is time for canned beer. Don't forget that the BJCP guidelines list commercial examples in order of "best example first" and for category 1B Standard American Lager PBR is number 1.

jason29307

Recipes 

Here it is

http://www.eckraus.com/PM110_____XP.html

indigi

Recipes 

Damn, you can get a case of PBR for that price.

Bernie Brewer

Recipes 

You do realize he asked for that malt over four years ago, right? He's prolly found it by now...

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I like to squeeze the nickle until the buffalo craps-mt rob

"Why don't we get drunk and screw?" Jimmy Buffett

Rob0330

Recipes 

A trip down memory Lane -

Pabst Blue Ribbon Pale Dry was the first malt extract I used and the only one I knew of when I began my home brewing, around 1964 when I was 18 years old. Just the bare essentials back then....We used the can of extract, corn sugar, and Fleischmans yeast in an open pottery crock covered with a kitchen towel. Used a light bulb underneath for heat. The refinement was Sparkletts bottled water! Floated the hydrometer in the beer until it got down to the "B" marker. Had to bottle it then, no matter what time of day or night it was, because it was READY! It packed quite a wallop (and quite a headache, too).

Never had a bottle explode like the rootbeer I made! It was fun.

Nobody was snooty about it back then....