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In showroom only? Huh? The OP of this thread said he got a sack SHIPPED, so have many other people who responded to the thread-sure seems like it was an online code from that.

It no longer works on the website as of yesterday.

“This coupon has expired”

Well this keg just won’t die-and it’s better now that it’s ever been. Wheat, malt, banana-esterey, a hint of spice. I was thinking the keg was done and had a bottle of real Vitus, they’re unbelievably close, neither tastes or drinks like they’re 6-7% and so delicious!

Well all this talk and October being right around the corner when I brewed-has me trying a Marzen. I tweaked LostTexan (lsteowge) recipe here for my equipment and process/preferences so I used some acid malt and malanoidan. With rehydrated S34/70 and using a variation of brulosophy’s...

Well this has matured nicely-given some additional time cold it really is tasty-die hard BMC drinkers I have try it finish the glass. Other craft/homebrew drinkers really think the October character is there and compare it very favorably to Sam Adams October and other commercial examples.

Well I finally got to making this, thanks MysticMead-though I’ve not seen a post from you in this thread in some time? I brewed Monday, using a slightly scaled version of the original recipe for my equipment and efficiency, including the specified CaraAroma and Melanoiden (my local HBS, AIH is...

Plenty of info on the forum here and threads on Ale temp fermentation (65-70F) with great results using Saflager 34-70. It gives a great clean, clear result that does not require lager fermentation temps or post fermentation lagering, just cold crash/keg cold for a couple weeks and enjoy!

Mysticmead’s Raging Irish red today, it was requested for Thanksgiving and Christmas-if it makes it that long!

Took a while but this lager did finally drop clear, sometime between the 6th or so and now. It’s perfectly drinkable, but nothing stellar-not sure if it’s my recipe or the method-just a very light lager lacking in that true Märzen character

Märzen is in the keg. I filled until my dip tube sucked air then opened the Anvil SS fermenter and had almost another gallon of glorious amber beer on top of a thin, compact yeast cake. I gently tipped and was able to gather another 0.5-0.75 g off the yeast and into the keg without...

This got down to 1.012 and 6.5% ABV IIRC and has been in a cold keg for nearly 3 weeks. It was a bit green at first, my new lines may have been partly to blame for a bit of bitter ‘envelope glue’ aftertaste-but it’s mellowing nicely and the taste is really closing in on Vitus-though it is...

I asked because it seemed from your post with the recipe that you weren’t sure “not 100% sure if...” If you are positive now, that’s a bit different-thanks for the info.

His profile says he was here in early September.

I to would like the original, Gavin C are you out there?

Well all this warm lager talk and October being right around the corner has me trying a Marzen. I tweaked LostTexan (lsteowge) recipe here https://www.homebrewtalk.com/forum/threads/oktoberfest-1st-place-scored-42.390640/ With the S37/40 and using a variation of brulosophy’s method...

8 day gravity is 1.018 and tastes wheaty and banana estery even if green and flat. Going to wait to let it go a couple days and closer to ~1.011 and cold crash then keg and carb, can’t wait!

How was the rebrew with your second recipe? Any closer to color? Any further tweaks or improvements or plans for future batches? I brewed a 1.061 version of Qcbrew’s original recipe with Hallertau M and WY3068 on Sunday-another 8-10 days in the Anvil conical fermenter and it’ll go into a keg.

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Interested, pm sent