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OK. Same exact Pilsner Urquell recipe. Two batches with different yeast. The SF-34 batch tasted like a Pale Ale, but mellowed with age. The Workhorse batch tasted like a Pale Ale with cologne in it. Not sure what that's about. Next time I do this recipe, I may try the triple decoction, instead...

Thanks for the comments and interest. I will be kegging the batch this weekend. I'm drinking a similar batch but used SF-34 yeast and it tastes more like a Pale Ale and nothing like Pilsner Urquell. I'll update everyone in a week.

If not a Pilsner, what would it be classified?

I'm brewing a Bohemian Pilsner. Instead of using Czech Pils or Urquell Lager yeast, I'm using Mangrove Jack's Workhorse yeast. Is it still considered a Pilsner? Am I breaking any laws of nature?

Double Diamond is a MUST DO English Bitter. I got the recipe from my Clonebrews book. The highest compliment of that batch was from a friend of mine from Britain who said it brought him back home with every sip.

Yeah. They sent a maltoferm capsule. I went my LHBS and picked up some Munich, Barley, 6 row and 60L. Impressively (or luckily) after I winged it with the added grains and amounts I was dead on the Shiner Bock IBU of 13 and SRM of 18.

I just got the kit. I brew it tomorrow. I'm a little concerned as it seems like they missed some ingredients. 2 row and flaked corn alone are not going to make a Texas Bock, IMHO.

Do a blind taste test with Shiner Blonde and Shiner Bock.

Thank you for the code and the awesome caps which should be here this week. So excited. (I'm such a beer geek).

I do believe that I would like one of your fine codes, fine sirs.

I love these bottles.

Thunder Chicken, thanks for the response. It is not the best beer I've ever had, but I'm thinking of the possibilities. You can buy it at World Market. Asian Pale Pilsner with hints of Jasmine and honey.

Does ANYONE have the recipe or know where to find a clone kit for Lucky Buddha beer? It's a very subtle beer that could be tailored to be very complex when home brewed and not mass produced corporate swill.

i started at 2 weeks after bottling, but found at 3 and 4 weeks it was better. Which is the case every time I brew.

my 1947 freezer with stainless carboys.

my vintage 1947 Fermentation Chamber.

well? was it worth the five year wait?

I had great results with this recipe. I used 2 lbs of Orange Blossom Honey.:drunk: http://beersmithrecipes.com/viewrecipe/337034/imperial-honey-brown-ale

I found this great blog on how to ship homebrew. http://barlowbrewing.com/2010/11/11/how-to-pack-and-ship-beer/

AAAHH! Okay. I don't need to do this as I use stainless carboys in a freezer whose temperature is maintained by A419