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Thanks. It also had acid malt for pH adjustment to 5.3 mash pH, RO water w/ 50ppm Ca from CaCl2. Not as difficult to get this beer to taste good as people say. An experienced brewer should be doing the things that'll get you there. Mash pH, proper ferm temps, sanitization, etc.

Here's one I've brewed several times. Latest was all pils and S-189. Went from1.036-1.005 and is the best batch yet. 1.032-.001, 4.07% ABV 78% Rahr pils 13% Corn starch (Sub Rice here for Bud Light) 6.5% Instant rice (Sub corn here for Miller Lite) 2.5% acid malt .5 tsp amylase enzyme...

I'm just being lazy and copypasta'ed what I wrote above. The enzymes in the mash will convert the corn starch quickly and easily. It must be added to a mash with base malt to convert. I like to mix it in with my dry grain after crushing. If you dump it into the mash, it will blob up like a...

Glad you've had good results from this recipe. It's usually on tap at my house but I haven't brewed it in awhile. When I put it together, it was never intended to be a clone but after tasting it I realized how similar it was to Modelo. However it comes out, it seems to be a recipe that craft and...

Thanks. It was so good I had to mix another. Now I got the buzz on and want a 3rd. 2/3 pils, 1/3 Cerne. Good stuff. Think Kostritzer and Pilsner Urquell mixed.

Here's what's great about having a Czech Cerne (dark lager) and a German pils on tap: Polotmavé Speciální, a blend of the two. I've heard the blend is common in Czech brewpubs and is called Řizek or "cut". Delicious! I highly recommend it.

Here's my German Pils that I've brewed a dozen times or more with ~ a half dozen different yeasts. Got the recipe where I want it and occasionally experiment with different hopping schedules. It's a solid brew and also my dad's favorite. 48%/35% German pils/Weyermann floor malt, 8% Vienna, 4%...

Funny how this old thread keeps getting resurrected. I started it over 6 years ago. I quit dorking around with honey after the post where I added 3lbs or so to a batch and it tasted like crap. I brew mostly Continental lagers now and don't much mess around with non-beer flavored beer...

Lol. I actually poured it next to a Miller Light to compare and my beer was a lot lighter in color than the Miller. Kinda fun to brew that little beer and the 7 gal batch cost ~$8 with harvested yeast.

American Light Lager. 1.030 OG to 1.001 FG. Lightest beer I've ever brewed. Brewed for my ML swilling dad last summer.

A few things to note. This is a 3 step infusion mash, RO water with CaCl2 additions as in the "notes" of the recipe, 1/2tsp of 10% phosphoric acid in the sparge. Starter should be 3-4qt stirplate starter decanted off the stale beer or 2 packs of W34/70. All yeast pitched and fermented at 50F...

12°, all Czech beers are listed in degrees Plato. Yeasts that are good in it: Wy 2124, 2278, W-34/70 dry, Mangrove Jack's M84(only as a repitch). Don't mess with S-23, not worth your time. Floor malt is a must to get the most from this recipe--no other malt will turn out as good. 7 gallon...

My Czech Pils, Světlé Ležák 12°. Been working on this recipe for years and finally have got it where I want it. Many malts/batches and 6 different yeasts to get it where I'm satisfied. It's really good.

http://www.coleparmer.com/Category/pH_Buffer_Capsules/3594?SearchTerm=pH+Buffer+Capsules

I like my dunkels with 50ppm Ca+ from CaCl2. Mash pH usually ~5.3-4. I added a little lime to my last one which had a bit of black malt in it. It pushed my pH higher than I wanted it to. No pH raising additions to my dunkels from now on.

I fermented ~6 batches with M84. All but the first with repitched slurry. Didn't get sulfur but I don't doubt it after my first weak pitch with it. I recommend making a starter with this yeast rather than pitching it dry if you absolutely have to use it. Just as cheap and easy to use liquid...

Don't freak out when it tastes like pineapple after fermentation. You'll need to crash or gel it to let it clear and then the pineapple will go away. Then dry hop it. I think the cell count is low on that yeast. My first dry pitch of it wouldn't start at 50F for 4 days. I let it rise to 57...

9.7 gal boil in a 10 gal pot. I like to live life on the edge. Not 1 drop spilled. My 8.5gal pot with and 8 gal boil. Fermcap is my friend

AJ, I've always done a d-rest at the end of ferm but never let my chamber rise above 65F. It occurred to me that my winter brews won't reach 70F w/o heat. All I need do is plug a bulb into the heat side of the STC. My one batch lost 95% of its apple after lagering but it was still picked up...

I brew mostly lagers, build RO with minimal additions, check and adjust pH, ferment in a temp controlled chamber and pitch adequately sized starters using yeast calculator software. Allow temp to rise at the end of ferm/sit on the cake awhile,blah, blah, blah. Even though I do everything as I...