Recent content by mengtx

That's about the same reason I want to make some. I had quite a bit there, and other beers you mostly can't find here-Castello (think was my fave, only found it around Venice), Peroni (the red label version-just referred to as "Peroni" on wikipedia, not to be confused with Peroni Rossa)...

Unfortunately, between remote work/furlough sapping all coworker homebrew deliveries and demand with family mysteriously and suddenly dropping to a third of normal, my beer pipeline has stayed full and so haven't gotten to this one. This week, I'm shooting for 2-3 batches though as makeup, if...

Yeah, I've had an old packet of the yeast (it's a seasonal) I bought as a novelty and just did a starter. Chugging away after a few days. That's why I looked into this thread. I'm just going to make an American Lager with it due to the heat, mixed adjuncts at this point.

Eek. I used full lb hulls on 5 gallon batches. I had seen a thread on them giving some funky flavor as well, but saw it after I did the two batches. The second batch was wheat beer, and the smell at the airlock is...not what I've experienced before, but not in the barnyard way.

In terms of rice hulls giving off some flavor funk despite the smell?

I've started using rice hulls with flaked items for sparge issues and will probably use them with this. It appears to have helped but I'm a bit concerned-getting some 'hay' like aromas off of it when it goes in to the mash that I'm a bit concerned about. First two batches I did this with are...

Yep, I've done all that before. As mentioned, I've had inconsistent or poor conversion using (normal long grain) cooked rice added to mash and seen others with the same issue as well as poor conversion with minute rice-with minute rice clearly not gelatinizing during a mash. This is all using...

Hello- Attempting to grind rice as I've found a research paper, indicating that even fully cooked rice will not convert effectively in mash, must be ground to about 2mm length (1/3 of what long grain is) before pre-cooking and then mashing. As long and as I've brewed and as much as I brew-sad...

My dad was flying in the air force and we lived on the East Coast for a while. As a child of the West, when he would fly to the West and brought back Coors in the bomb bay of his plane at least one time from there (as wasn't distributed east as mentioned). I believe at least some of it was CL...

Found the link with the quote below before I found this thread. Our subtle blend of Chinook, Hallertau, Herkules and Taurus hops gives Coors Banquet just the perfect hint of bitterness to offset the malty sweetness. https://www.coors.com/Ingredients

Appears WY2042 has been discontinued from regular production, only to pop up in "PC" (Private Collection) runs-which I haven't seen it pop up in. I've not been able to source it for a few years. https://wyeastlab.com/yeast-strain/danish-lager

OK, made it today. Didn't look again at your specs before I did it so it's a bit higher in OG. I haven't run it through Beersmith, so will put my notes below. All measurements U.S.: 8 lb pale malt (German [Ireks], I can't get aussie) 1 lb table sugar-dissolved in batches in wort removed and...

OK, guess I'll run with that. From the wikipedia entry I'm showing 5.1% ABV ( Peroni Brewery - Wikipedia ), so I'll shoot for an OG of about 1.046-1.048 as my yeast is hitting about 1.008-1.010 FG consistently. I'm using Fermentis S-189, and highly recommend it. Curious about the color issue...

Restarting this a bit, what was the final recipe? Also, anybody have info on original Peroni (red label but not Peroni Rossa). Can't get that in my state anymore, but only Peroni you can find in Italy. As I recall, a bit rougher-more hop spiciness.

Thank you! Looks like my LHBS is out of POR, but I may try with the cluster, sugar and S23 yeast (for the fruitiness) this week. I wrote the above, then I found POR at a different local place, think I will try to get it there-as I think it might be key to the flavor.