SN/Gutmann collab. Pretty tasty but not up there with the German ones I've been drinking.
What are you drinking now?
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You're damned right! That's why we brew!
My man, that's how you do it.HB Bitter. This beer recently won 3rd place in a regional HB competition. Only the third contest I've ever entered, and the first time I've placed. I entered it on a whim, and in fact had already begun thinking of ways I could improve on it even before I entered it.
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orionol73
Well-Known Member
Looks like my week is wrapping up rather quickly, so...
UK IPA
90's style NW IPA--surprised that this thing is clearing up given that I dumped a little over 6oz of dry hops into it.
Round two of that Munich lager thing, kegged on Sunday. It needs some time (and me to remember that you don't boil your water prior to adding the geletin). Stupid, stupid, stupid. Solid rule to remember: don't try to keg while watching your lousy football team choke away another game.
Hey, I just noticed that the lighting conditions made the "For Rish!" note visible on the red toolbox. I think that's the clearest it's ever been, Rish.
UK IPA
90's style NW IPA--surprised that this thing is clearing up given that I dumped a little over 6oz of dry hops into it.
Round two of that Munich lager thing, kegged on Sunday. It needs some time (and me to remember that you don't boil your water prior to adding the geletin). Stupid, stupid, stupid. Solid rule to remember: don't try to keg while watching your lousy football team choke away another game.
Hey, I just noticed that the lighting conditions made the "For Rish!" note visible on the red toolbox. I think that's the clearest it's ever been, Rish.
HB hazy pale ale that’s been kegged long enough it’s starting to get clear.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
RHL, just kegged. I cut the back sweetening to 2 cups rather than 3 cups. Tastes less sweet, more tart....of course.
I haven't added any Raspberry extract yet, going to try it as is for a bit before I make a decision on whether or not to add extract, or how much.
I wasn't as careful with the transfer this time and it looks like a bit of pulp made it over. Hopefully it doesn't clog the dip tube.
I haven't added any Raspberry extract yet, going to try it as is for a bit before I make a decision on whether or not to add extract, or how much.
I wasn't as careful with the transfer this time and it looks like a bit of pulp made it over. Hopefully it doesn't clog the dip tube.
I'll have the big house
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Where are you that they're charging twenty bucks for enchiladas? I drove clean across the country earlier this year on excellent $12-14 enchiladas.
Crap day, this will help.
SA Winter Lager.
Tonight I’m nursing a couple dermatologist inflicted wounds, carving chunks out of old Beermeister32. Ouch. A great time to put it all behind me with a yummy Mexican Lager! This California sun sounds great until you start getting UV damage. Makes me want to slink on back to the Northern hinterlands away from Old Sol. Maybe drink some vitamin D milk under the cloudy skies!
The real funny thing about Mexican Lager isn’t the recipe or procedure. I like the vague company descriptions about “a couple guys” making a Mexican brewery. The back story really is usually the story of German brewers setting up beer brewing businesses serving those thirsty folks under the Southwest and Mexican sun! Gringos!
Part of this Southwest insanity is dealing with skin damage issues. I guess that wasn’t a concern back in the day, they were setting up German Lager breweries. This Pacifico is excellent, go buy yourself one of these 24 ouncers. I’m drinking mine with my handcrafted tortilla chips. ¡Ole!
The real funny thing about Mexican Lager isn’t the recipe or procedure. I like the vague company descriptions about “a couple guys” making a Mexican brewery. The back story really is usually the story of German brewers setting up beer brewing businesses serving those thirsty folks under the Southwest and Mexican sun! Gringos!
Part of this Southwest insanity is dealing with skin damage issues. I guess that wasn’t a concern back in the day, they were setting up German Lager breweries. This Pacifico is excellent, go buy yourself one of these 24 ouncers. I’m drinking mine with my handcrafted tortilla chips. ¡Ole!
I agree. It pains me in a restaurant to pay over $20 for a burrito. I think I paid even that for a food truck down the street. It's the northeast but I like the family the runs the place.
But then again there's the entertainment
OT
orionol73
Well-Known Member
Out of HB; have a Cream Ale that should be ready to keg tomorrow. Drinking Prost Dunkel. It’s pretty good.
orionol73
Well-Known Member
A pint of my Sussex Best Bitter
HB Smoked Porter.
Well it has started snowing and looking at the bleak, dreary, cold weather made me wish for something warm, cosy and slightly stronger.
Andechs Doppelbock Dunkel seemed to fit that bill very nicely.
Andechs Doppelbock Dunkel seemed to fit that bill very nicely.
Kegging sample of Cream Ale. Tastes great now, gonna be really good in a few days.
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Having a HB oatmeal stout. Our 1" of overnight snow melted today, but still blustery outside. I'll stay inside with a couple homebrews, thankyouverymuch.
I want to remind you all that today is Give to the Max Day. With that in mind, I'll be happy to accept donations. You can PM me and I'll give you my PayPal info.
I want to remind you all that today is Give to the Max Day. With that in mind, I'll be happy to accept donations. You can PM me and I'll give you my PayPal info.
O'fest Märzen from America's oldest brewery. Pretty good.
I am taking it easy today.
HB stout. I added a little toasted marshmallow syrup. Interesting, tasty combo.
So following last night’s journey to Southwest and Mexican Lagers, I get a bunch of grief from the Peanut Gallery, namely Beer-Loving Daughter # 1 and Beer-Loving Daughter #3. Seems that the old Beermeister32 left out one key element in enjoying Mexican brews – “No lime?”
Seems my daughters are now beer experts. Amateurs, they thought they’d catch me. Today’s redux is a Modelo Especial with limes. So next time you ask, ask me the right way, kids… ¿sin lima? Ha!
Modelo has been brewing this since 1925, advertised as a Pilsner-Style lager with a clean finish. Any time I hear the word “Style” in a description, my ears stick straight up – It usually means “styled like” whatever they are describing. If it is a Pilsner, I say call it a Pilsner. If it is a Pilsner “type” brew, then I suppose the “Style word” describes it adequately. No worse than the typical American adjunct lagers loaded up with corn and rice products to raise the ABV, lower the flavor and drop production costs. I can’t tell, here, there is no list of ingredients.
It’s a straight up BMC-type lager in my book, always great getting the limey fruity thing going on with Mexican beers. Tonight I’m enjoying a few spicy Chicharrones, but just a few, trying to cut back on the salt, but these are sooo good!
Seems my daughters are now beer experts. Amateurs, they thought they’d catch me. Today’s redux is a Modelo Especial with limes. So next time you ask, ask me the right way, kids… ¿sin lima? Ha!
Modelo has been brewing this since 1925, advertised as a Pilsner-Style lager with a clean finish. Any time I hear the word “Style” in a description, my ears stick straight up – It usually means “styled like” whatever they are describing. If it is a Pilsner, I say call it a Pilsner. If it is a Pilsner “type” brew, then I suppose the “Style word” describes it adequately. No worse than the typical American adjunct lagers loaded up with corn and rice products to raise the ABV, lower the flavor and drop production costs. I can’t tell, here, there is no list of ingredients.
It’s a straight up BMC-type lager in my book, always great getting the limey fruity thing going on with Mexican beers. Tonight I’m enjoying a few spicy Chicharrones, but just a few, trying to cut back on the salt, but these are sooo good!
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orionol73
Well-Known Member
And some Milky Haze
Onto the Milky Green
HB JAOM I made 3/22. Flavored with Apex Italian Blood Orange flavor. Pretty decent now.
I just brewed 5 strong beers in a row for coming winter. 2 different old ales, imperial stout being aged on oak, wee heavy being aged on oak/homage to Backwoods Bastard, and my annual barleywine. I have one more in the works before the end of the year - another imperial stout with chocolate/homage to Foothills Sexual Chocolate
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