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Interesting, there’s been a resurgence of re-creating these old-skool brands in New York. @jimyson would have got a can of Congress Lager, had it not disappeared from the fridge. It must be popular as I went back to Willow Rock to pick up some more and they had sold out...

I haven’t seen it around much in Central New York. Apparently, they relaunched it down in the city first with plans to expand to the rest of the state. Pabst owns the brand and it's brewed under contract at F. X. Matt in Utica.

I'll have to go with @bracconiere as he said San Diego first (and bonus points for a guess based on memory). It is La Valencia in La Jolla, San Diego (I am facing away from Scripps Park and looking at the back of the hotel). I'm guessing @Andres Falconer won't mind as he was clearly holding back...

I think this is such a lovely place...

This lager was filtered with the 99.8% 1 micron filter. Crystal clear.

I assume you're chilling before filtering? Have you tried the higher efficiency ones?

Are they clogging or not clearing the beer up? I only use the 98% and the 99.8%. I also only use them to push from keg to keg, not fermenter to keg (except for my unitank), so I'm typically pushing with about 5 - 10 psi of relative pressure.

Right state, wrong hotel.

One thing to add: There are supposed to be sterile, but I don't trust the flimsy plastic that they come in, but since I purge my filter canister with starsan and then CO2 before filtering, they get sanitized before use anyway.

Yes, I use them regularly and they are great. I use the coarser 3 micron ones to filter my West Coast IPA and just used the 99.8% 1 micron on a helles that has been lagering for three months. Came out absolutely crystal clear and tasted great.

I’m up for this. My offering is Pacifico and Pabst Blue Ribbon. For local flavor, I’ll throw in some Genesee Beer and Cream Ale!

Porch bomb landed from @orionol73 this afternoon! (dry ice from my wife’s food box for dramatic effect...) Awesome selection, thank you! Unfortunately, covid finally caught up with me this week, so I’ll have to wait until next weekend to enjoy them.

This one might be easy, although it’s not the normal angle that people take when here.

@jimyson glad it arrived safely! I can’t take credit for brewing any of the beers, though. The one that looks like home brew is from Buried Acorn in Syracuse. They do a range of 750ml bottles from their barrel program that look like home brew. They had a barred-aged Berliner Weiss in that format...

Looks distinctly SoCal to me: Idyllwild, Ca.

Very cool, thank you! So Saflager 34/70 is really WY 2035 American Lager. I never knew that...

@dmtaylor very cool, I hadn't updated my thinking since those Nature papers came out. The fact that 2124 is a cousin of 2206 explains a lot!

Yes, my understanding is that it’s 34/70.

Yep. This beer was made with a starter fermented in the high 60s with no temperature control and then cooled to 40 F before decanting the supernatant and pitching into 42 F wort. The beer itself was fermented using the profile below. The beer never saw higher temps that 48F during primary, and...

Short answer: no. I make all of my lager starters at room temperature. When making a starter you care about biomass not flavors. I usually do a two-stage starter for WY 2124, 2308, and 2206 (my three favorite strains). I start with a 1.6L starter and then prop that up to 4L using 1.036 wort...