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Old 09-30-2008, 09:27 PM   #21
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Default Ah, Fond Memories

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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Old 10-01-2008, 04:06 AM   #22
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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.


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Old 02-08-2011, 06:48 PM   #23
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Default Blue Ribbon malt

Here it is

http://www.eckraus.com/PM110_____XP.html
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Old 02-09-2011, 01:25 AM   #24
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Damn, you can get a case of PBR for that price.
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Old 02-09-2011, 02:39 AM   #25
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You do realize he asked for that malt over four years ago, right? He's prolly found it by now...
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Old 06-09-2011, 08:07 AM   #26
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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....
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Old 01-07-2016, 04:06 PM   #27
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Default 1966

In my junior year at Bellarmine College Preparatory I had a Biology class, and we were assigned a term paper, on some subject of our choice. Around that time my pal Bob Minardi and I happened to be walking past a bakery just off campus, and the smell of yeast assailed us on the sidewalk. We were at the age one discovers beer, and couldn't help but think more of the beverage than bread as we inhaled deeply.

Aha! Here was a great idea for a biology project. Let's make beer! We ran the idea by our teacher, a young, liberal, enthusiastic Jesuit, and he thought that sounded like a fine idea.

Now, this was 1966, well before the dawn of the information age, so research was hard work, involving little wooden drawers and suspicious librarians. It was also still illegal to make beer at home, so we were stymied. About all we knew was that we needed water, malt, hops and yeast, but could find absolutely no information about how to make beer, much less a recipe.

We found yeast at the grocery store without any problem of course, and while we were in the baking aisle we stumbled on a can of Pabst Blue Ribbon Malt Extract. So we had some ingredients, but still no recipe. We wrote to the company that made the malt, asking if they could help us out.

In due course, they replied on fancy letterhead, explaining that no, they couldn't help, as Blue Ribbon Malt Extract was intended for baking, and brewing beer at home was of course prohibited by law. Time was running out...

But the very next day after we received that formal reply, a plain envelope with no return address appeared. Inside was a beer recipe!

We borrowed a ceramic pickling vat from a friend of the family, obtained some bottles and a capping press, followed the recipe without any trouble, and brewed up some of the worst tasting beer you can imagine. I can't remember what we did for hops. But it was BEER! We wrote up our procedure, and turned in the paper with a sample of the product. Of course, I hardly need to mention that we got an A.
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Old 01-08-2016, 06:58 PM   #28
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Quote:
Originally Posted by carped8ta View Post
In my junior year at Bellarmine College Preparatory I had a Biology class, and we were assigned a term paper, on some subject of our choice. Around that time my pal Bob Minardi and I happened to be walking past a bakery just off campus, and the smell of yeast assailed us on the sidewalk. We were at the age one discovers beer, and couldn't help but think more of the beverage than bread as we inhaled deeply.

Aha! Here was a great idea for a biology project. Let's make beer! We ran the idea by our teacher, a young, liberal, enthusiastic Jesuit, and he thought that sounded like a fine idea.

Now, this was 1966, well before the dawn of the information age, so research was hard work, involving little wooden drawers and suspicious librarians. It was also still illegal to make beer at home, so we were stymied. About all we knew was that we needed water, malt, hops and yeast, but could find absolutely no information about how to make beer, much less a recipe.

We found yeast at the grocery store without any problem of course, and while we were in the baking aisle we stumbled on a can of Pabst Blue Ribbon Malt Extract. So we had some ingredients, but still no recipe. We wrote to the company that made the malt, asking if they could help us out.

In due course, they replied on fancy letterhead, explaining that no, they couldn't help, as Blue Ribbon Malt Extract was intended for baking, and brewing beer at home was of course prohibited by law. Time was running out...

But the very next day after we received that formal reply, a plain envelope with no return address appeared. Inside was a beer recipe!

We borrowed a ceramic pickling vat from a friend of the family, obtained some bottles and a capping press, followed the recipe without any trouble, and brewed up some of the worst tasting beer you can imagine. I can't remember what we did for hops. But it was BEER! We wrote up our procedure, and turned in the paper with a sample of the product. Of course, I hardly need to mention that we got an A.
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Old 01-08-2016, 07:08 PM   #29
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I remember Blue Ribbon malt extract from the 1980's. It was available both hopped and unhopped. (hopped was harder to find) IIRC, it didn't say "Pabst" on the label anymore, but it looked like a Pabst logo.

You could make nasty high-alcohol beer that'll give you a headache right quick by mixing a can of syrup with a can of sugar to make 5 gallons. (ferment with whatever dried beer yeast you can find) Or pretty-good beer using 2 cans of syrup and no sugar.

That was so long ago, I don't remember if I used the hopped syrup, or boiled it with my own hops.
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Old 01-09-2016, 12:17 AM   #30
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Originally Posted by Ariza-Poet View Post
I salute you and this post .
couldn't find a salute smiley so i'll rock out to this post.

Do you brew today?
Yes, I have recently taken it up. I'm doing BIAB IPA's, and keg 5 gallons about once a month. Gotta say, they taste a whole lot better than the high-school brew...


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