Yeah, most of them came from a convenience store nearby--fluorescent lights 24/7. Have to say that every time I have it on tap it's great, though. A couple of times I've started to pick up another sixer and try again, but the last one I had stunk so bad I've been afraid to risk good beer money on it I'll probably try again when I can find a better store. Back to the original point, though--if you boost up the malt with PME, either by doubling the recipe or cutting the water in half, it's a pretty reasonable Yuengling facsimile.
I'm now determined to search out some Premier by the end of the week...and buy out all the stock in the store. I need a cheap recipe I can start "mass" brewing to keep myself and friends from having to resort to BMC on the weekends.
I'm now determined to search out some Premier by the end of the week...and buy out all the stock in the store. I need a cheap recipe I can start "mass" brewing to keep myself and friends from having to resort to BMC on the weekends.
cuinrearview: You totally get it. Sometimes it's not about making the best beer, it's just about all that other important stuff, and hopefully it still gets you drunk
Just this weekend, I obtained a 15gal crock that my family used to brew their beer before, during, and after prohibition. I want to find some Premier and do some open fermentation experiments in ye ole' family vessel.
Anyone know if there is a Premier supplier in central Texas (between DFW and Abilene, or somewhere therabouts)?
picked up 6 cans of 1 kg PME at piggly wiggly in georgia. I made it today, basically following the instructions. I had to really struggle with myself to NOT add any hops, grains, or anything to it. I wanted to see what a "by the book" cheap batch would taste like. I did alter it SLIGHTLY though. Others complained about bitterness from using table sugar, so here's what i did:
brought 1 gallon water to a boil. remove from heat.
add 1 can (1 kg) PME (naturally hopped).
2 cups brown sugar
1 cup table sugar
stir till mixed and cooled it down to ~95 degrees.
had 2 cool gallons of water in the carboy, added the wort and it ended up spot on at 70 degrees. yep, a 3 gallon batch. OG was 1.040. pitched the yeast and put on the airlock.
I thought someone mentioned that brown sugar may reduce bitterness. if not, oh well.
it smelled fine. it was by far the cheapest 3 gallon batch I have ever made. next time i will add a couple ounces of hops and see what that does. I will report back after i keg and taste it in a few weeks.
From what I can find, the guys who can find it in the markets are paying
about $6.00, while the company price is $5.00 plus freight in full cases of 12 cans. My case MI to ME was $36.00 freight for a delivered cost of $8.00
per can.
2 months of ICU and recovery(so far) have taken away a lot of the sampling and reporting that I intended to do, but I assure, we hase some highly usefull brews in the cellar.
Should be no problem keeping cans on the shelf for 2+ years so with 5 cans of light still left I am about to order a case of dark to see how it makes up.
Just another side trip on the trail to all grain
picked up 6 cans of 1 kg PME at piggly wiggly in georgia. I made it today, basically following the instructions. I had to really struggle with myself to NOT add any hops, grains, or anything to it. I wanted to see what a "by the book" cheap batch would taste like. I did alter it SLIGHTLY though. Others complained about bitterness from using table sugar, so here's what i did:
brought 1 gallon water to a boil. remove from heat.
add 1 can (1 kg) PME (naturally hopped).
2 cups brown sugar
1 cup table sugar
stir till mixed and cooled it down to ~95 degrees.
had 2 cool gallons of water in the carboy, added the wort and it ended up spot on at 70 degrees. yep, a 3 gallon batch. OG was 1.040. pitched the yeast and put on the airlock.
I thought someone mentioned that brown sugar may reduce bitterness. if not, oh well.
it smelled fine. it was by far the cheapest 3 gallon batch I have ever made. next time i will add a couple ounces of hops and see what that does. I will report back after i keg and taste it in a few weeks.
after 13 days in primary, transferred to secondary/keg today. OG was 1.040, FG was 1.004 for aBV of 4.7 %
Man, this is a LIGHT beer (color wise). since this was a fairly generic beer, i did a little experiment. I bottled 2 bottles worth. one with some fuggles, and one with cascade. Just boiled a tiny amount of water and hops, filtered them, then added to the bottle with some priming tabs. I just want to compare the difference in the 2 hops in a few weeks.
I'll report back on the flavor of the cheap-ass PME in few weeks when I carb and chill it.
I'll probably try again when I can find a better store. Back to the original point, though--if you boost up the malt with PME, either by doubling the recipe or cutting the water in half, it's a pretty reasonable Yuengling facsimile.
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