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940 is Modello. any clean bittering hop like ctz or magnum to about 15, then its up to you. I like sorrachi ace, mouteka, equinot, loral, and recently I have been very taken with cashmere. you can also zest a lime or 2 .Either at the near end of the boil or after fermentation is complete and...

I guess what also seperates "some" vienna vs mexican lagers is the addition of corn. A couple micro breweries around Playa Del Carmen use maze in their vienna mash bill. A little sweeter than a traditional vienna but very tastynonetheless.

I call them mexi lagers, but in reality they are an american adjunct or vienna lager. I just hop them with a lime/lemon type hop and use 940 yeast. The 940 yeast is a real gem. I don't even wash it anymore. I ferment my mexicans in a conical. I collect 1 or 2 bulbs of trub then just pour wort...

Here you go.. If it were all electric, I'd be on it. https://www.pciauctions.com/item_detail.php?item=726603&pageNum_items=&totalRows_items=&auction=3144&page=

I always wondered where home brewers and breweries in mexico get their stuff. I can see Modello or any of the other big guys get containers full, but what about breweries on say the Yucatan? Same as the rest of Central/South america. I have property in Panama and its hard to get a first aide...

I planted one of these 2 years ago when it was released with a sorrachi ace plant,. Both grow like crazy and the multihead far out performs anyothe varities I have planted. I had to double crutch it in fear of the line breaking. As far as the taste. 1st year was awful, second was interesting but...

It does indeed come full circle. I started brewing English and German beer in 1991. Followed the trends through, until the last couple where I find myself brewing English and German ales/lagers again; and my newfound passion over the last couple years.... American adjunct Lagers. The most...

5 cream ale 5 mexican ale 5 stout 10 kolsch 5 pale ale 5 black ipa 5 maezen 5 bmc 5 ipa 5 esb So 1496 + 55 = 1,551

Pink circles. I don't think you ever get rid of it; although I'm the type of person that doesn't necessarily follow a close reimine whe it comes to sanitary practices. In almost 30 years of brewing though; I can count on one hand how many infections I've had in my brews.

I still have my first bucket from 1991. Scratched to hell and permanentley smelling like ekg. Sanitary practices I believe are most relavent in situations like this. I get paecilomyces in buckets from time to time especially in the summer. I just soak them in a stronger solution of bleach for...

Technically, annual rye is pretty much what we brew with now. I'm guessing anything with a larger kernel would register on a brix refractometer. Back when I was building golf courses we would "brix" grass plants frequently to give us carbohydrate levels to provide a better understanding of the...

If in the quarter there's ol'e saint. take the trolley to the ave pub. I'm down there 4-5 times a year. When I get tired of grease trap , vomit and piss aromas of the quarter, I usually head way up to St James and eat/drink my way back. One thing about nola. If you got money you will never be...

I could try to sell them. looks like they are 50 gal, and can hold 300lbs wax/soap. cheapest I can find on the web is $1900 new. so maybe clean them up and sell for $300+ each OR, get out the tools and have at it. I am a tig welder for marine industries after all. I'm gonna do a run in them...

Holy crap. I grabbed 2; maybe I'd better go over and get the rest of them. In college we brewed on a triple 55gal system as we had alot of contrubuters to the cause. For the last twenty I've scaled down to a single keggle biab minimalist system. I like the idea of brewing whole barrel batches...

Sure do. 22 wide and 26 tall, should be rouhly 40 gal. Could probably go single vessle biab with recirculation.

So a friend of mine was cleaning out a building he had just purchased and called me to see if I wanted these for brewing... Seems they were used to make candles or something of the like. Inital clean up has shown promising results. They are stainless, 40 gal, 1" fittings and water jacketed...

As a businessman myself....... ( yay..... free labor.....) but congrats on doing something most dream of.

I'm kinda on board with tnis.

Had you been brewing 30 years ago or drinking craft beer, you'd probably have a different opinion. But yes, nowadays they're a bit iffy,

92ish , I was elk hunting in colorado. Got me a nice big elk and decided to do the coors brewery for a tour. They say eternal tap, but they really don't mean it. We got kicked,out afeter 3 or four hours. Rightfully so. Killians red was tne preferred beer and I'm not sure they were ready...