2586 replies to this topic

[Big Nake]

Oh man I can still remember that first pale beer I did after figuring out how to control pH. It was like the BOOM, and the lights came on.

You and me both. When everything is right, you get that crisp, refreshing *SNAP* and the color and clarity are right, etc. Lefty, that beer looks great and more are on the way.

[neddles]

Lefty, that beer looks great and more are on the way.

This. It only gets better from here.

[LeftyMPfrmDE]

You and me both. When everything is right, you get that crisp, refreshing *SNAP* and the color and clarity are right, etc. Lefty, that beer looks great and more are on the way.

 

 

This. It only gets better from here.

Thanks, guys. The result of this brew day has been a real eye-opener; I've been going thru my brew logs, ready to retry all the APA's and other pale beers i've done. its definitely re-ignited a spark in brewing; which is always a good thing, IMO. 

[Poptop]

Truly dig the color. Beauty of a day by you ay?

[Big Nake]

Cream Ale in the 90° sun. It's working.

[positiveContact]

looks good!

 

you brew with your tap water right?  why the need for the spring water?

[Big Nake]

Everyone in the house walks around with a water bottle of that spring water. The water out of the tap is heavily chlorinated so we have had the drinking water for awhile. I'm about to go down and grab another glass of this cream ale. Just whipped up a batch of guac and the fam is out at the pool ready to wolf it. Beer, guac, sun and pool. Check.

[Steve Urquell]

My CZ 1.036 OG session amber, Polotmave Vycepni. I used the Prostejov pils malt which I feel is not flavorful but it has enough Munich and Cara malt in it to still make it delicious. It will be fantastic on the next batch using a blend of Castle Belgian Pils and pale ale malt.

 

Edited by Steve Urquell, 12 June 2017 - 03:26 PM.

[Big Nake]

Looks good Chils.

[Steve Urquell]

Looks good Chils.

Thanks. It's pretty-- and pretty good but I know it can be better. I'm sad that the Prostejov malt was a lame duck. This beer can be so much more.

[neddles]

That looks like some mighty fine swillin right there.

[Poptop]

Digging the color huge

[MyaCullen]

is that recipe on the board Chils?

[HVB]

is that recipe on the board Chils?

I think it may be this https://www.brews-br...otmavé-výčepn�/

[LeftyMPfrmDE]

Time has been kind to this beer. This is a Doppelbock brewed back in April of last year; I have a closet that sits at around 55 degrees all year round, so some beers get bottled and sit cozy in the "archive". the oxidation has brought out some nice flavors; candy sweet malt, but a little too thin a body for a Doppelbock like Paulaner's Salvator. At any rate, the 7.3% is drinkin' nicely. 

[Big Nake]

New keg of Bordertown Dark Lager with 2124. A particularly good batch.

[Steve Urquell]

is that recipe on the board Chils?

 

 

I think it may be this https://www.brews-br...otmavé-výčepn�/

Yep, that's mine. Next batch will be 70/30 castle pils/pale ale in place of the prostejov pils.

 

@Lefty and Ken--those both look great. Makes me want to have a 3 way chug with them.

[Poptop]

Ken, is this Bordertown same or close to as the recipe on your blog?

[Big Nake]

Ken, is this Bordertown same or close to as the recipe on your blog?

It's always possible that I might have to sub here or there but I'm usually very close to the recipe on my site. I have not had caramunich in the brewery for awhile so I might sub with something else and the small amount of dark malt these days has been carafa III.

The glass of Bordertown above is a little more pale because I used the Patagonia Extra Pale malt and instead of Munich 1 there was a sub with Vienna. It's also a taller, thinner glass with a lot of light behind it.

5 lbs Patagonia Pale Malt
3 lbs Vienna
1 lb flaked corn
6 ounces CaraMunich 2
2.5 oz Carafa III
Magnum to bitter
Hallertau for 20

Slightly different than the recipe on my site but close. 2124 on the yeast. That batch was brewed on February 25 so it's been lagering for awhile now too. So smooth, clear and delicious.

[Poptop]

Very cool, thanks.