crack of stupid tomorrow
be pretty cool if i can post pics for you all!
ok, fair enough...but i don't see a lid, how do you keep it carbed?I keep some glasses in the freezer, along with my hops. It annoys the “no frosted glasses” folks.
I personally don't prefer a frosted glass but why the hell would people get bent outta shape about the way you enjoy your beer?I keep some glasses in the freezer, along with my hops. It annoys the “no frosted glasses” folks.
That‘s what I want to know.I personally don't prefer a frosted glass but why the hell would people get bent outta shape about the way you enjoy your beer?
After a beer and a nap, I went back out to the garage and changed all my faucets from Perlicks to NukatapsKegged my dark mild.
Cleaned the fermenter.
Cleaned and sanitized a kicked keg.
Cleaned keezer beer line.
Set some bottles in PBW solution (to get the labels off).
Time for a beer.
I've thought of doing that with a light-bodied lawnmower beer. What is your process? Is it as simple as dumping a bottle of Rose's lime juice in the batch?Brewed a blonde ale for summer. Planning to add some lime flavors at packaging.
Wish I could help. It’s my first attempt. Well, second I guess. I had luck adding lime peel in the boil once, but I’m planning on using some crystallized lime this time around.I've thought of doing that with a light-bodied lawnmower beer. What is your process? Is it as simple as dumping a bottle of Rose's lime juice in the batch?
People get bent about a lot of silly stuff in homebrewing. Dirty glasses, the wrong type of glass, the correct yeast choice or pitching rate, the importance of oxygen mitigation, extract brewing, blah, blah, blah. It's been this way since the old bulletin board services were terrorized by the Reinheitsgestapo. Those were fun times to be a UK-inspired brewer.I personally don't prefer a frosted glass but why the hell would people get bent outta shape about the way you enjoy your beer?
Love the name "panther piss."What I did for beer yesterday...because I was too tired to write this up last night.
After officially saying that my years-long Panther Piss American adjunct lager project had ended at the start of the year, yesterday (like a dog returning to its sick) I brewed another Panther Piss series beer.
I quickly settled on 10% rice in the core Panther Piss adjunct package, but I always wondered about doing a full rice adjunct package. Yesterday, I brought shame upon the world by bringing Panther Piss Super Dry into the world. Seventy-percent Avangard Pils (LHBS can't get Barke atm) and 30% rice. I boiled the flaked rice to make it super dry, then step mashed at 142F for 2hrs to make it super dry, then 158F for one hour (with the recirculation on) to make it super dry, then sparged and lautered for 90min. Full LODO.
It was a long day.
Here's a picture of the runoff...okay, not full, full LODO, but I did put the cap on after the pic.View attachment 771064
That's my Dad's favorite term for beer he doesn't like, which is most beers that don't come from Munich.Love the name "panther piss."
Yeah, I could get behind that. I might suggest calling it N. American Summer Beers. There's nothing wrong with Lawnmower Beers, we all know what it means, but it's too established as a term and covers way too much ground. N. American wheat beers, fruit beers, Hefes, Kolsch, Cream Ale, CAP, the various N. American lagers, Golden Ale, Australian Golden Ale maybe even dry examples of UK Summer Ale, etc, they're all "lawnmower beers." The AHA would need something much more narrow to create a "style."On further review, I think we need a new beer category for summer lawnmower beers.
Call it "lawnmower beers."
Doubtful BJCP will get on board for this, but we could.
Make it anything goes for ingredients, color. Just keep it <5% ABV and FG <1.010 or so.
Was your dad a Marine? Panther piss seems to be a favorite non-curse among them.That's my Dad's favorite term for beer he doesn't like, which is most beers that don't come from Munich.
Your 2lbs of corn and 1lb of rice is the ratio that I settled on (in a 10lb grist). It's really good! You get plenty of corn flavor and the rice is there to dry it out and keep it refreshing...all the way up to 1.074. Yeah, it's like a N. American Tripple.
I don't think boiling the rice was necessary. I did so because I think Asahi Super Dry is one of the dumbest and funniest beer names out there. I don't know why, but I think "super dry" is funny. So I made everything as super dry as possible yesterday...and yuck, yuck, yucked the whole way to the fermenter.
Was the boiled rice worth it? Not really. Beersmith says I scored 97% mash efficiency. I normally hit 92% on my 60min/30min step mashed adjunct lagers. Five percent mash efficiency is jack squat, in terms of OG into the fermenter. There's lots of ways to get way more efficient, boiling your flaked rice isn't one of them...unless you want your beer to be ***SUPER DRY!!!!!!!***
Snicker, snort.
Enter your email address to join: