JacktheKnife
Well-Known Member
Gentlemen,
Three primarys are full and 380 bottles are on their shelves in 'the former pantry'. 7 Batches worth of DME are on hand as the brewing season for those of us without a freezer with 'above freezing' capacity winds down for the summer.
I never got 1,000 bottles as I drink it up as fast as I brew it.
The hoard was approaching 400 several times...
but never more than that.
I have got to have a freezer for summertime brewing with carbouys,
and for lagering too. I could brew more that way.
Kegging would save many nights bottling,
and I could apply that time to production.
I am learning how to be more efficient and productive.
Y'all, I posted this one a while back and never got any ideas from it.
Thought I would run it by y'all again.
Recipes ...
I have a problem.
I am an old homebrewer and after years of trial and error have learned how to brew some good xxxx. D.M.E. and hops.
I am endeavoring to brew alcohol which doesn't taste bad and I am doing pretty good.
Working on the freezer and temp controller for lagering,
the whole grain thing too. But now, I use DME.
7/7.5/8 Lbs DME, and hops.
I asked old Andy, {at the homebrew headquarters on Coit in N. Dallas},
about recipes. He wisely inquired:
"Knife, what do you like to drink,
I mean what do you like, you know"?
Hmmmm, I told old Andy that I am endeavoring to brew,
lager tasting 'stuff' with ale yeast,
at ale temperatures.
What do I like?
Alright now it gets interesting, I like:
{when I go to the beer store}
Sam Adams, Shiner, Becks, stuff like that,
if I have any money.
Double diamond, Bohemian, Grolch in the flip-tops, Maredsous,
If I am rich that day.
And Red dog and old Milwalkee if I am nearly broke.
Anything!
Alcohol!
Actually I like... lager.
And I am endeavoring to brew lager with ale yeast at ale temps.
Obviously.
I am happy to have homebrew which doesn't taste bad.
Hmmmm...
Is it possible to brew different recipes with DME?
I want to diverge to alternate tastes,
if they are as good as 'the recipe' I have developed.
ie.
Different amounts of DME,
And amount and types-combinations of hops.
7Lb Hammerbier,
8Lb Hammerbier,
If that can be called a recipe.
I am really getting into hops now after brewing for 15 years.
I could never taste the hops, the difference between them.
Cascade and its grapefruit taste taught my taste buds what to zero in on and I am learning now. Hops are my new interest, the tastes are coming now.
But what is a recipe?
As my friend from 1959, ie. {the fourth grade,}
Randy, said once:
" Well Knife, I was in my probation meeting ...{for dwi #3}
and was supposed to get up in front of a room full of other drunks and give a speech.
The subject was supposed to be:
"What I really love."
And Randy got up and gave a long impassioned speech about :
"What I really love on this earth,
and in this life,
is Alcohol!"
No one stopped him and they let the talk proceed.
I wish I could have heard the original speech,
but I am sure it was impassioned.
My recipe is DME and but for differing amounts and type of hops and amounts of DME... it tastes about the same.
About the same but not the same!
It don't taste bad and thats good.
It is preferable to 'store bought' beer and ale.
Some batches are better than others.
Its all different if just a bit so.
I am not trying to make store bought beer,
but just to help ease the financial strain of getting my beer-ale at full retail.
How much variety should a person expect from a 15 gallon a week brewery?
Or should the homebrewery offer a simple 'recipe' and lots of it.
The good beer-store is still there.
Am I am imagining a variety will come naturally,
when I get my whole grain-lager thing going?
Variety with DME???
LAGER, MADE WITH ALE YEAST AND AT ALE TEMPS???
Mornin Yawl
Just heard my rooster crow
Knife
Three primarys are full and 380 bottles are on their shelves in 'the former pantry'. 7 Batches worth of DME are on hand as the brewing season for those of us without a freezer with 'above freezing' capacity winds down for the summer.
I never got 1,000 bottles as I drink it up as fast as I brew it.
The hoard was approaching 400 several times...
but never more than that.
I have got to have a freezer for summertime brewing with carbouys,
and for lagering too. I could brew more that way.
Kegging would save many nights bottling,
and I could apply that time to production.
I am learning how to be more efficient and productive.
Y'all, I posted this one a while back and never got any ideas from it.
Thought I would run it by y'all again.
Recipes ...
I have a problem.
I am an old homebrewer and after years of trial and error have learned how to brew some good xxxx. D.M.E. and hops.
I am endeavoring to brew alcohol which doesn't taste bad and I am doing pretty good.
Working on the freezer and temp controller for lagering,
the whole grain thing too. But now, I use DME.
7/7.5/8 Lbs DME, and hops.
I asked old Andy, {at the homebrew headquarters on Coit in N. Dallas},
about recipes. He wisely inquired:
"Knife, what do you like to drink,
I mean what do you like, you know"?
Hmmmm, I told old Andy that I am endeavoring to brew,
lager tasting 'stuff' with ale yeast,
at ale temperatures.
What do I like?
Alright now it gets interesting, I like:
{when I go to the beer store}
Sam Adams, Shiner, Becks, stuff like that,
if I have any money.
Double diamond, Bohemian, Grolch in the flip-tops, Maredsous,
If I am rich that day.
And Red dog and old Milwalkee if I am nearly broke.
Anything!
Alcohol!
Actually I like... lager.
And I am endeavoring to brew lager with ale yeast at ale temps.
Obviously.
I am happy to have homebrew which doesn't taste bad.
Hmmmm...
Is it possible to brew different recipes with DME?
I want to diverge to alternate tastes,
if they are as good as 'the recipe' I have developed.
ie.
Different amounts of DME,
And amount and types-combinations of hops.
7Lb Hammerbier,
8Lb Hammerbier,
If that can be called a recipe.
I am really getting into hops now after brewing for 15 years.
I could never taste the hops, the difference between them.
Cascade and its grapefruit taste taught my taste buds what to zero in on and I am learning now. Hops are my new interest, the tastes are coming now.
But what is a recipe?
As my friend from 1959, ie. {the fourth grade,}
Randy, said once:
" Well Knife, I was in my probation meeting ...{for dwi #3}
and was supposed to get up in front of a room full of other drunks and give a speech.
The subject was supposed to be:
"What I really love."
And Randy got up and gave a long impassioned speech about :
"What I really love on this earth,
and in this life,
is Alcohol!"
No one stopped him and they let the talk proceed.
I wish I could have heard the original speech,
but I am sure it was impassioned.
My recipe is DME and but for differing amounts and type of hops and amounts of DME... it tastes about the same.
About the same but not the same!
It don't taste bad and thats good.
It is preferable to 'store bought' beer and ale.
Some batches are better than others.
Its all different if just a bit so.
I am not trying to make store bought beer,
but just to help ease the financial strain of getting my beer-ale at full retail.
How much variety should a person expect from a 15 gallon a week brewery?
Or should the homebrewery offer a simple 'recipe' and lots of it.
The good beer-store is still there.
Am I am imagining a variety will come naturally,
when I get my whole grain-lager thing going?
Variety with DME???
LAGER, MADE WITH ALE YEAST AND AT ALE TEMPS???
Mornin Yawl
Just heard my rooster crow
Knife
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