Search results

I have a handful of entries this year. Will decide on specifics later based on what tastes the best. Have had several regional winners and one final medal over the years. I was actively involved in the trenches in NHC regional rounds for a few years and miss that approach. But time moves on and...

1498 + 5 gal each of American Lager, Helles Bock, Munich Helles 1,513

Welcome. Good to see you are brewing considering there are no decent beers in your area… :cool:

It happens. Agree w/ MaxStout. You are probably fine. I use an immersion chiller and usually run 1-2 oz of boiling wort through the previously cleaned kettle drain valve at flameout, then cover the drain spout w/ some foil while chilling. After that, I attach a sanitized tube to drain to the...

For CZ Premium Pales (PU-ish beers), I prefer the “H” strains over the “D” strains. For lack of a better reason, the H has just made a better PU clone for me. Both are fine strains though. For my lighter CZ Pale, I really like WLP802 as it (to me) lends a great dry/crisp quality to the style...

I edited my post a bit (probably while you were responding). Yeah, I’d swap out the 2-Row/Pale for Pils and maybe do 3-4% Carapils or Carafoam and 3-4% C-10/C-20 with a single infusion around 150*. Should make a real nice American Golden Lager with the hops they use ;)

Lightly bready malt flavor with noticeable caramel malts, more hops forward than malty in balance and bitterness, clean (no ester fruitiness or fermentation byproducts), herbal/pepper/citrus peel hop flavor. Slight lingering bitterness. Like a light colored lower hopped pale ale made w/ lager...

In my experience, young lager beers are bright, bitter, a tad yeasty (which can increase the bitter/harsh flavor) and just kind of “noisy” in terms of overall flavor. Especially if you used a decent amount of Saaz hops, which have a green/herbal flavor in a young beer. If you still notice...

Busy weekend of cooking! Flew into Indy, then: *Marinated & Grilled 50 portions of various chicken & pork & sirloin servings *Made a double batch of Cooks Illustrated Minestrone and single batches of CI chili & beef stew *Vac sealed all of it and loaded my mom’s freezer. She has dementia and...

Now I’m thirsty for a Deuchar’s IPA. Time to call the private jet to Edinburgh. Oh wait… it’s in the shop

For what you say you want, I’d cut the biscuit in half. Everything else seems reasonable. A pound of biscuit might make that beer more chewy and bready than you want. Munich will carry the weight and give you a pronounced malt character without too much body at 150*. Which is dunkel-ish

T-posts and U-Posts are available at HD/Lowes in the garden section. I regularly got 1 to 2.5 lbs of dried cones from each plant depending on variety over 16 seasons growing hops in CO and IN. Have since relocated to Jax and trying to figure out a growing area w/ a CSA or community garden as my...

Here’s my “overlapping U-post” method. A simple 12-13 ft vertical trellis that can be easily removed in the fall. If you zoom in on the pic you can see the trellises in the back of my garden. The short posts were first year plants at the time...

+1 on Brewtan-B.

Agree w/ Vikeman and I’ve lagered Fests/Marzens from spring til fall in the past (usually sipping on them a few times in between). I have been happiest w/ September-served fests brewed the first week or so in June. IMO, doppelbocks (eg) are at their peak in the 5-6 month range and fest-type...

My favorite Pre-Pro's have been bittered w/ Cluster and finished late kettle/wp with a mix of Cluster and Liberty/Tett. But you do you :)

FWIW, on the GL theme, I’ve brewed the AHA’s Edmund Fitz Porter clone 5 times now and it is crazy good. Spot on to the original. Always in the winter rotation.

Pre-Prohibition Lager Munich Dunkel German Pils FWIW I have made a few Split batch IPL’s with 34/70 and Munich strains and preferred the latter every time. I think 34/70 can be too attenuative for an IPL, so adjust ingredients and/or mash temp up a little perhaps. For all the lager...

My bad. 1056 is right. Hey, maybe this is a sign for the next yeast I should use.