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I know there are "proper" yeast options, and the "correct" hop choices, but my most recent iteration of this has turned out damned near perfect..... 8 lbs 2-Row 1 lb Carapils ½ lb Flaked rice ½ oz Hallertau @ 60 ½ oz Hallertau @ 5 34/70 yeast - fermented under pressure @ 13 PSI for 2 weeks...

Count me in...

Two days after keg xfer and this beer is damned near perfect! Definitely a ball game chugger. Pulling this one into my summer "must-have" rotation.

Here's my first attempt at it. Basically the original recipe using US-05. Pressure fermented for 8 days at 68°, chilled for a week, gelatin added, then keg transfer after 48 hours. I usually don't transfer, but this wouldn't drop clear, even with the gelatin, due to a lot of gunk on the...

Changed the recipe this time, I was looking for an "extra budget" version and am curious to see how it finishes. 3 pounds bavarian wheat DME, 3 pounds turbinado sugar. Voss Kveik yeast heated to 93ish degrees. Dry hopped with 2 oz each Citra and Mosaic (lowered from the 3 oz/ea). I'll let...

I had some strain of yeast on order back in January, it was allegedly THE yeast, but the company wrote back and said they couldn't source it anymore (after covid). I gave up on it. I'm grateful for the suggestions in this thread and will definitely give them a shot!

For what it's worth, it isn't my sole intention to make "Coors" at home, it's to find a style of beer that, before beginning homebrewing, was my absolute favorite, and to get something semi-close to it. Admittedly, after developing a palette for hops and "new" (to me) beer styles, tasting stuff...

@Bobby_M The journey is definitely a major part of it, but I've never had any illusions of brewing perfect beer. Since my "journey" began in December, I've brewed several drinkable ales and pseudo-lagers. This project began as a way to save money and enjoy my drinking hobby... And has been...

@seatazzz I actually have a couple pounds of both in the freezer. I thought adding hops that late in the boil would be more flavor/aroma type adds... Where I'm pretty certain all I want is a smidge of bittering .. can't hurt to try on a batch I reckon.

@Bobby_M I'm only pitching a single sachet of dry yeast, and technically I'm not "lagering" (fermenting under pressure at about 60°F). I know the mouth feel is definitely different with this pseudo-lager, is the flavor drastically different?

Come to think of it, I've always thought Bud light tasted like green apples and flowers, and that's the exact stuff I have now .. so I guess I managed to brew that... Thanks for all the great responses (and not bashing me for attempting a macro clone)!!

If I'm spending $40 for 5 gallons of home brew, I'll just buy the real deal for the same price lol...

@Snuffy That's the thread I was referring to, thanks. I've never really used rice, have considered doing a cereal mash, unless I use instant rice (I think that's how it works anyway). I see saaz hops in a lot of macro clones, but it doesn't seem like it's the right choice to me. I'm gonna...

5 gallon batch: 4 lb 6 oz Pilsen Malt(6-row) 2.5 lbs flaked corn 1 lb corn sugar 3 oz carapils 1 oz Saaz hops @ 60 mins 1 hour mash at 150, BIAB brew method. Good numbers with a FG of 1.001, 5.5%ABV. But the taste - floral... I've tried this with 3 different styles of yeast (34/70, diamond...

The regulators were the culprit for MANY leaks in my system - I had s/o valves positioned before them to help isolate the leaks before I was able to replace them. In addition to adding shutoff valves to the keg ends of my gas lines, I also added additional guages at the keg end to fine tune the...

@andybeerbelly I have only done BIAB since beginning, and though I do NOT consider myself an expert, I've had good/great luck with all of my roughly 200 gallons of beer thus far. Without knowing the amounts of your pale, amber, & crystal malts, we won't be able to give you any range of...

I'm using the old standard 5/16 gas line, after having nothing but issues and leaks with a duotight system. @day_trippr the difference is that my newly added kegs although "cold" are NOT carbonated. I'm not saying that I am experiencing a complete "flat" beer, just that I have noticed over the...

I try to time my "end of keg" days to align with brew days, this way i can utilize the chiller water for washing and then like many other I can recirc the water once it hits a certain temp. Since I pressure ferment, my brew day is also a "transfer to serving keg" day, which means I'll gain...

I'm curious about folks' opinions on the matter - when I add a new keg to my keezer, with an 8-way manifold and 5 kegs already connected & carbed to proper level, is there a loss of pressure across the board as the new carb comes up to serving pressure? Scenario: 5 kegs perfectly pouring...

Welcome back.. NC here as well!