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Old 03-23-2011, 03:16 AM   #1
chrismcdaniel3128
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Hi
I've finished up a few brews, thought they have turned out great. But most of my beer drinking buddies are stuck in the anhueser busch, miller, world and I was wondering what, home brew could help to bring them out of the dark side?
Thanks

 
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Old 03-23-2011, 03:18 AM   #2
Homebrewtastic
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Start them on something clean and easy to drink. Kolsch is a great jumping off point for BMC drinkers.

Though I've never made it I hear that this brew is great for BMC drinkers.
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Old 03-23-2011, 03:29 AM   #3
bad67z
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Quote:
Originally Posted by Homebrewtastic View Post
Start them on something clean and easy to drink. Kolsch is a great jumping off point for BMC drinkers.

Though I've never made it I hear that this brew is great for BMC drinkers.
Both are great suggestions and good gateway beers. I have brewed them both and most non craft beer drinkers ask for "another". But if they don't that's more for you.

 
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Old 03-23-2011, 03:36 AM   #4
chrismcdaniel3128
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One of the questions I have on doing the bmc clone is that most of what I've read has said they are the hardest to do, why, the post usually says because there is such little flavor to hide behind, I understand that, but if my sanitation is good what else should I worry about

 
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Old 03-23-2011, 03:58 AM   #5
chrismcdaniel3128
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Also on bier munchers cream ale I noticed he used an ale yeast, aren't most bmc's lagers, or can do you get the clean taste with either

 
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Old 03-23-2011, 04:01 AM   #6
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You are not going to do a BMC clone. There'd be no point. You want to make a full-flavored great beer, but one that is inline and agreeable to their palate.

As for the yeast, there are several ale yeasts that are very neutral, and with the right circumstances are great for making pseudo-lagers.
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Old 03-23-2011, 07:46 PM   #7
chrismcdaniel3128
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Touché. Are the right circumstances keeping the ale yeast at the lower end of the temperature range?

 
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Old 03-23-2011, 07:50 PM   #8
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Exactly.
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Old 03-23-2011, 08:50 PM   #9
marcycaulkins
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If you have a cold cellar or other area to ferment a lager, go with a basic pilsner. Otherwise a cream ale, the aforementioned kolsch, or other very light style (some bmc drinkers really get into commercial hefeweizens, for example).
Make 'em some chick beer and call 'em Sally.

 
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Old 03-23-2011, 09:34 PM   #10
chrismcdaniel3128
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I already know they are sallys, I couldn't get them within 10 feet of a real beer, and one of my first splurges was a fridge, to keep proper temps, I'm already brewing in the basement. It seemed like most of what I gleaned from the month of reading this forum and, multiple home brew books, was temps and sanitation. I appreciate all the input and I am going to try the bmc clone, with extract, with the ale yeast one batch, and a lager in another thanks again

 
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