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General Category => General Homebrew Discussion => Topic started by: bluesman on February 15, 2011, 01:47:28 AM

Title: Summertime Lagers
Post by: bluesman on February 15, 2011, 01:47:28 AM
I just got the latest BYO and on what's on the front cover...yes, you guessed it, Lagers.

This got me thinking that it's time to start thinking about what to brew (lagerwise) to be ready for some lawn cutting and just kickin' back in the shade kind of activity.

I brewed an Ofest a few weeks ago and I am also planning to brew a Helles for sure.

What's on the horizon for your summertime brew in 2011?
Title: Re: Summertime Lagers
Post by: tygo on February 15, 2011, 01:59:53 AM
I'll probably be drinking lots of CAP and a BoPils or two this summer.
Title: Re: Summertime Lagers
Post by: hopfenundmalz on February 15, 2011, 02:20:21 AM
Well, the wife and I like out lagers in the summer.

Lagering now are German Pils, Bo-Pils and CAP.  Brewed a smoked rye Doppelbock today, which will go well with smoked meat.  Looking forward to summer!

If I can sneak in a Helles it would be good. 
Title: Re: Summertime Lagers
Post by: Thirsty_Monk on February 15, 2011, 02:36:13 AM
I understand it is not Lager but do not shy away from Kolsh or Alt.
Title: Re: Summertime Lagers
Post by: tygo on February 15, 2011, 02:46:38 AM
I understand it is not Lager but do not shy away from Kolsh or Alt.

I'd like to try a Kolsch sometime.  But I doubt it's going to fit into my brew schedule this summer.  Maybe next year.
Title: Re: Summertime Lagers
Post by: phillamb168 on February 15, 2011, 07:47:03 AM
What's a "CAP" beer? Cheap American Pilsner? (I honestly don't know)

For me, I'm sticking with the classic summertime stuff that got me through college: Goose Island Summertime, Goose Island 312, and an Old Style clone. Gotta get that Old Style clone done TOOT SWEET, pitchers and catchers reported yesterday.
Title: Re: Summertime Lagers
Post by: dbeechum on February 15, 2011, 08:28:53 AM
CAP = Classic American Pilsner.

Think Pre-Pro, old fashioned American lagers with distinction.

I don't know if Jeff Renner merely popularized the term or was the originator of it, but Jeff's the man with the answers about the style

Reviving the Classic American Pilsner (http://www.brewingtechniques.com/library/backissues/issue3.5/renner.html)
Title: Re: Summertime Lagers
Post by: phillamb168 on February 15, 2011, 09:49:18 AM
CAP = Classic American Pilsner.

Think Pre-Pro, old fashioned American lagers with distinction.

I don't know if Jeff Renner merely popularized the term or was the originator of it, but Jeff's the man with the answers about the style

Reviving the Classic American Pilsner (http://www.brewingtechniques.com/library/backissues/issue3.5/renner.html)

Wow, that sounds great! Maybe I'll do this one instead of the Old Style clone. Recipe looks easy enough.
Title: Re: Summertime Lagers
Post by: bluesman on February 15, 2011, 12:36:49 PM
CAP = Classic American Pilsner.

Think Pre-Pro, old fashioned American lagers with distinction.

I don't know if Jeff Renner merely popularized the term or was the originator of it, but Jeff's the man with the answers about the style

Reviving the Classic American Pilsner (http://www.brewingtechniques.com/library/backissues/issue3.5/renner.html)

Great article by JR. I hadn't seen this one. Thanks for posting it.

A CAP is in order over the ensuing months.   ;)  :)
Title: Re: Summertime Lagers
Post by: hopfenundmalz on February 15, 2011, 12:45:44 PM
Phil, try brewing a CAP someday.  It is the beer your grandfather, or maybe great-grandfather, would drink.

The easy way is to use flaked corn.  The authentic way is a cereal mash using grits, polenta, or corn meal.

For more information and detail on the cereal mash, here is another article.
http://www.homebrewersassociation.org/attachments/0000/1298/SOzym00-Pilsner.pdf

Title: Re: Summertime Lagers
Post by: ndcube on February 15, 2011, 01:02:28 PM
Got a SAL, Pils & and ligher version of an Alt in the lager fridge.  Gonna need some Tripel too!  Nice and dry.

Title: Re: Summertime Lagers
Post by: phillamb168 on February 15, 2011, 01:31:49 PM
Phil, try brewing a CAP someday.  It is the beer your grandfather, or maybe great-grandfather, would drink.

The easy way is to use flaked corn.  The authentic way is a cereal mash using grits, polenta, or corn meal.

For more information and detail on the cereal mash, here is another article.
http://www.homebrewersassociation.org/attachments/0000/1298/SOzym00-Pilsner.pdf



I just finished placing my order for the yeast and flaked maize. Gonna make it this weekend if things can get here in time. The article won me over like nothing else. I think I'd be the first person in France to brew it, and I always like to be the first :-D
Title: Re: Summertime Lagers
Post by: madscientist on February 15, 2011, 06:01:30 PM
I brewed a light ale and it had some Rice syrup extract powder in it.  It works really well for a nice clean beer.  It's about 26 IBU and is almost reminiscent of an american lager.  I may tweak this a bit more. 
Title: Re: Summertime Lagers
Post by: dbarber on February 15, 2011, 08:16:24 PM
I have a german pilsner and light american lager lagering now and will probably brew a dortmunder and helles for late summer.
Title: Re: Summertime Lagers
Post by: weithman5 on February 15, 2011, 09:27:48 PM
just finished fermenting and am throwing into coldness a lager made with (per gallon) 2.5 pounds dark munich and 1.25 pounds vienna, 9 grams of hallertau at 60 minutes. and munich lager yeast.1052 (og)- 1013 (fg) was supposed to be more of a dopplebock but tried the boil in a bag and efficiency sucked. tasted yesterday when i checked and still fantastic.

up next is a strawberry and rhubarb pilsner and then probably a dortmunder and CAP
Title: Re: Summertime Lagers
Post by: Pawtucket Patriot on February 15, 2011, 10:48:03 PM
I plan on having a steady supply of Helles/N. German pils on tap this summer (all year round, really). But I also brew what I call Verano Companero, which is a Negra Modelo-inspired Mexican amber lager. Goes great with Q and Mexican food (obviously!).
Title: Re: Summertime Lagers
Post by: weithman5 on February 15, 2011, 10:57:49 PM
i actually love modelo negro.  I go to pepe's and get a chile relleno and chorizio quesadilla. wash it down with modelo negro.  :D
Title: Re: Summertime Lagers
Post by: bluesman on February 15, 2011, 11:37:31 PM
Yes...Vienna Lagers are great with BBQ.

I recently brewed an Ofest that was mostly Vienna malt with some Munich as the smaller percentage. It tasted great out of the hydrometer tube. I'm still on the quest for that perfect Ofest recipe as you can tell. Maybe this will be the one.  8)
Title: Re: Summertime Lagers
Post by: tschmidlin on February 15, 2011, 11:45:38 PM
I had a negra modela recently, it was off.  On tap at a mexican restaurant, smelled a bit like nail polish remover.
Title: Re: Summertime Lagers
Post by: bluesman on February 16, 2011, 01:17:44 AM
I had a negra modela recently, it was off.  On tap at a mexican restaurant, smelled a bit like nail polish remover.

Not Good!....when I think of a Vienna lager, the one thing I don't think about is nail polish remover. Probably old and contaminated.
Title: Re: Summertime Lagers
Post by: tschmidlin on February 16, 2011, 07:01:08 AM
I was guessing they hadn't cleaned their lines in a while, it's not like we go there for the beer.  I usually don't even drink when we go.
Title: Re: Summertime Lagers
Post by: weithman5 on February 16, 2011, 03:45:01 PM
i have never had it on tap. just the bottle.  i have never tasted nail polish remover, but i am sure it sucked.  i have had that formaldehyde in southeast asia beers. that sucks too
Title: Re: Summertime Lagers
Post by: bluesman on February 16, 2011, 05:35:47 PM
Everytime I've had Negra Modelo out of the bottle it has been very good. I really enjoy that beer.
Title: Re: Summertime Lagers
Post by: Hokerer on February 16, 2011, 06:02:11 PM
Everytime I've had Negro Modelo out of the bottle it has been very good. I really enjoy that beer.

Even my "ick, it's dark" wife likes the Negro Modelo.  Nice beer.
Title: Re: Summertime Lagers
Post by: oscarvan on February 16, 2011, 07:56:42 PM
I had a negra modela recently, it was off.  On tap at a mexican restaurant, smelled a bit like nail polish remover.

I have worked in restaurants, I was at one time the linen rental dude, I KNOW what goes on "back there". I shudder to think how their lines and taps would compare to my pristine lines at home....

When out, bottle may me the safer bet.....

Title: Re: Summertime Lagers
Post by: corkybstewart on February 16, 2011, 10:45:05 PM
I'll have 20 gallons of rauchbier lagering soon, and I'll try to do a helles and maibock as soon as possible.  I always try to have a kolsch type beer on hand for the summer months.
Title: Re: Summertime Lagers
Post by: tschmidlin on February 17, 2011, 05:35:51 AM
I had a negra modela recently, it was off.  On tap at a mexican restaurant, smelled a bit like nail polish remover.

I have worked in restaurants, I was at one time the linen rental dude, I KNOW what goes on "back there". I shudder to think how their lines and taps would compare to my pristine lines at home....

When out, bottle may me the safer bet.....
Yeah, I should have asked for a bottle.  Next time.
Title: Re: Summertime Lagers
Post by: weithman5 on February 17, 2011, 04:08:55 PM
the CAP link early in this thread had a recipe with a grain bill of about 80 percent 6 row and 20 percent flaked maize.  how is this different from Busch?  (i was weaned on this when i was a young lad)
Title: Re: Summertime Lagers
Post by: Kaiser on February 17, 2011, 04:25:17 PM
the CAP link early in this thread had a recipe with a grain bill of about 80 percent 6 row and 20 percent flaked maize.  how is this different from Busch?  (i was weaned on this when i was a young lad)

It has higher original gravity and more hop bitterness.

Kai
Title: Re: Summertime Lagers
Post by: weithman5 on February 17, 2011, 04:45:38 PM
kai, thanks, i was kind of curious.  i assume the ratios are relatively close in the grain bill
Title: Re: Summertime Lagers
Post by: bluesman on February 17, 2011, 05:35:58 PM
Everytime I've had Negra Modelo out of the bottle it has been very good. I really enjoy that beer.
Ron,
I wonder what the male version of Negra Modelo tastes or for that matter even looks like,
from where did you obtain?   

(yeah I am bustin yer chops)  lol

Whoops!  :-[

Spelling has never been my specialty. It's fixed now.  ;)  :)
Title: Re: Summertime Lagers
Post by: 1vertical on February 17, 2011, 05:49:36 PM
Yeah you are not the only one that has that going on.  I got my chops busted once
I think it was by Denny on a different forum....

In fact there are other people drinking the male version of Negra Modelo  in this thread alone....lol

As for me I have a maibock chilling in secondary and then another beer on the yeast cake from that.
It is the light part of my 1st partygyle attempt...and soon it will need to go into cold storage.
Title: Re: Summertime Lagers
Post by: pinnah on February 17, 2011, 05:56:28 PM
Bustin Chops?


this is what they serve in my town:


(http://i24.photobucket.com/albums/c30/pinnah/untitled.jpg)
Title: Re: Summertime Lagers
Post by: 1vertical on February 17, 2011, 06:13:57 PM
Yeah that is funny I think I recall seeing that somewhere in the past...hmmmmm
Title: Re: Summertime Lagers
Post by: hopfenundmalz on February 17, 2011, 06:31:25 PM
In addition to Kai's comment, the CAP articles both use Cluster in the recipes.  Cluster used to be 80% of the US hop crop, and has a distinct old time taste.  I don't think they use much in Busch, but I could be wrong.  I think that Busch would also use more corn in the fermentables.

The first time I had Jeff Renners CAP at a club meeting, I was transported back to the late 1950's time frame, as I was stealing a sip off of my Dad's beer.  The CAP is that kind of a beer, back when Americna beers had flavor and were pretty good. 
Title: Re: Summertime Lagers
Post by: tschmidlin on February 17, 2011, 06:38:55 PM
Bustin Chops?


this is what they serve in my town:
You've got to love the Megra Modela ;)
Title: Re: Summertime Lagers
Post by: pinnah on February 17, 2011, 09:57:53 PM
You've got to love the Megra Modela ;)
:D, so much my side is aching!






So, wow, thanks for posting Renners CAP article from Brewing Techniques.  Really nice intro.  
Pre-Prohib American Flavor is intriguing.

In addition to Kai's comment, the CAP articles both use Cluster in the recipes.  Cluster used to be 80% of the US hop crop, and has a distinct old time taste.

Cluster..... and perhaps the yeast aye?

edit> I read the Zymurgy piece and he says pretty much any yeast will do. 
Are there any old-timey 'merican lager yeasts?


Sigh, no self made summertime lagers here.
Carry on.



Title: Re: Summertime Lagers
Post by: jeffy on February 17, 2011, 10:22:22 PM
In addition to Kai's comment, the CAP articles both use Cluster in the recipes.  Cluster used to be 80% of the US hop crop, and has a distinct old time taste. 
Go easy on the Clusters, especially if you've never tasted them.  I personally do not savor their flavor.
Just as an aside Yuengling uses Clusters and Cascades in their beers.  Who'd a thunk it?
Title: Re: Summertime Lagers
Post by: pyrite on February 17, 2011, 11:03:48 PM
Maibocks are good summer beers. I usually go to the Gordon Biersch Restaurant Maibock tapping party.
Title: Re: Summertime Lagers
Post by: hopfenundmalz on February 18, 2011, 01:49:07 AM
For the yeast, a good lager yeast will do for a CAP.   Jeff Renner's current favorite is the WLP-833 German Bock, AKA Ayinger.

For my Cap I used Cluster early and Saaz late, for what that is worth.
Title: Re: Summertime Lagers
Post by: bluesman on February 18, 2011, 02:32:08 AM
For the yeast, a good lager yeast will do for a CAP.   Jeff Renner's current favorite is the WLP-833 German Bock, AKA Ayinger.

For my Cap I used Cluster early and Saaz late, for what that is worth.


I'd like to try WLP830 with a CAP. I can only imagine a really clean malt profile with a healthy hop schedule to CAPtify it.  8)
Title: Re: Summertime Lagers
Post by: seajellie on February 18, 2011, 02:48:35 AM
I'll be making my first ever CAP this weekend, with the yeast from a WL800 Bohem Pilsner. So this summer I'll have a parade of lagers from light to black to kick back with, including a couple "open" fermentation experiments that so far (in secondary) are pretty yummy.

On the Megra Modela discussion, I've had at least two bad ones in bottle in years past actually! Total fizzy water. Maybe a wild yeast infection, as there wasn't a prominent odor with it. I think the last time I tried it was four years ago because of that. 
Title: Re: Summertime Lagers
Post by: hopfenundmalz on February 18, 2011, 03:15:08 AM
For the yeast, a good lager yeast will do for a CAP.   Jeff Renner's current favorite is the WLP-833 German Bock, AKA Ayinger.

For my Cap I used Cluster early and Saaz late, for what that is worth.


I'd like to try WLP830 with a CAP. I can only imagine a really clean malt profile with a healthy hop schedule to CAPtify it.  8)

The one I made had 830, as I had it from a German Pils.

Will see how it turns out.
Title: Re: Summertime Lagers
Post by: tygo on February 18, 2011, 03:42:17 AM
Like I said up in the What's Brewing thread I just bottled a split batch of CAP fermented with 2035 and 2124.  I think the 2124 will win this battle and then I'll need to have a run-off with other german lager yeasts for the winner of the house lager yeast competition.
Title: Re: Summertime Lagers
Post by: Pawtucket Patriot on February 18, 2011, 01:22:09 PM
For my Cap I used Cluster early and Saaz late, for what that is worth.


I've been planning on using that combo in that configuration in a few weeks when I brew  my Ballpark Pils (CAP).  I'll be using Wyeast 2278 Czech Pils for the yeast.
Title: Re: Summertime Lagers
Post by: bluesman on February 18, 2011, 05:40:13 PM
For my Cap I used Cluster early and Saaz late, for what that is worth.


I've been planning on using that combo in that configuration in a few weeks when I brew  my Ballpark Pils (CAP).  I'll be using Wyeast 2278 Czech Pils for the yeast.

I'll have to keep this in mind when I brew a CAP.

Did you see the recipe of the week. They used all German Nobles. I have Hallertau on hand.  :-\

http://www.homebrewersassociation.org/pages/community/news/show?title=recipe-of-the-week-classic-american-pilsner
Title: Re: Summertime Lagers
Post by: Thirsty_Monk on February 19, 2011, 03:19:14 AM
For my Cap I used Cluster early and Saaz late, for what that is worth.


I've been planning on using that combo in that configuration in a few weeks when I brew  my Ballpark Pils (CAP).  I'll be using Wyeast 2278 Czech Pils for the yeast.
I am not a big fan of 2278 yeast.
But that is just my opinion.
Title: Re: Summertime Lagers
Post by: Pawtucket Patriot on February 19, 2011, 01:28:13 PM
For my Cap I used Cluster early and Saaz late, for what that is worth.


I've been planning on using that combo in that configuration in a few weeks when I brew  my Ballpark Pils (CAP).  I'll be using Wyeast 2278 Czech Pils for the yeast.
I am not a big fan of 2278 yeast.
But that is just my opinion.

Can you elaborate?  I've only used it once -- for my CAP last year.
Title: Re: Summertime Lagers
Post by: Thirsty_Monk on February 19, 2011, 05:54:20 PM
For my Cap I used Cluster early and Saaz late, for what that is worth.


I've been planning on using that combo in that configuration in a few weeks when I brew  my Ballpark Pils (CAP).  I'll be using Wyeast 2278 Czech Pils for the yeast.
I am not a big fan of 2278 yeast.
But that is just my opinion.

Can you elaborate?  I've only used it once -- for my CAP last year.
I got banana in my Pilsner from this yeast.
It could have been combination of this yeast and Melenoiden malt.
I posted about it here:
http://www.homebrewersassociation.org/forum/index.php?topic=2989.0

Also if you use this yeast start at 48F and after a few days you can go to 50-52F.
I think I was trying to ferment my beers too cold.
Title: Re: Summertime Lagers
Post by: Pawtucket Patriot on February 19, 2011, 06:33:48 PM
Thirsty,

Looks like I replied to you in the thread you posted. :D  As my post indicated, I didn't experience any sort of banana-like ester from 2278.  It was nice and clean for me.  According to my notes from last spring, I fermented both CAPs at 52.

Re: melanoidin malt -- I've recently determined that I don't like it.  I've always added it to my German beers (usually only between 1-2%) to emulate any flavors that might result from decoction mashing.  I guess I really hadn't been able to pick out the melanoidin malt flavor contribution until I brewed a N. German Pils with it about a month ago.  My pils was fantastic except for this malty sweet note that just didnt' belong.  You might even say it had sort of a banana-like essence to it (I don't think I would describe it as estery though).  Anyway, I'm probably not going to use melanoidin malt anymore.
Title: Re: Summertime Lagers
Post by: thirsty on February 19, 2011, 10:05:41 PM
Oh man now that I have a second fridge it's going to be the summer of George! er, lagers!
Title: Re: Summertime Lagers
Post by: Thirsty_Monk on February 19, 2011, 10:16:01 PM
Thirsty,

Looks like I replied to you in the thread you posted. :D  As my post indicated, I didn't experience any sort of banana-like ester from 2278.  It was nice and clean for me.  According to my notes from last spring, I fermented both CAPs at 52.
Sounds like a plan

Re: melanoidin malt -- I've recently determined that I don't like it.  I've always added it to my German beers (usually only between 1-2%) to emulate any flavors that might result from decoction mashing.  I guess I really hadn't been able to pick out the melanoidin malt flavor contribution until I brewed a N. German Pils with it about a month ago.  My pils was fantastic except for this malty sweet note that just didnt' belong.  You might even say it had sort of a banana-like essence to it (I don't think I would describe it as estery though).  Anyway, I'm probably not going to use melanoidin malt anymore.
Now I use Munich II and it is working nicely for me.
Title: Re: Summertime Lagers
Post by: phillamb168 on April 25, 2011, 04:24:51 PM
Here's my tap for my version of a CAP:

(http://philliplamb.com/167_cap.jpg)
1/167 is for Alabama's own First Battalion, 167th Mechanized Infantry. They're the group that spent the night in the Chateau across the street from me - you can still see the graffiti they scratched into some of the walls, which is super neat. Here's a bit of their story:

82 ALABAMA'S OWN IN FRANCE

Billets for the men, for the most part, were provided, though in each town some of the soldiers were quartered in wooden barracks. The conditions were bad, but by this time the regiment was becoming inured to hardships. The weather was very cold, but the small trench stoves were utilized. They afforded some degree of comfort.

Christmas came in sight and plenty of advance preparations were made to have the day what it should be. A liberal supply of good rations had been received. The arrival of the glad event found lots of well roasted turkey, cranberries, figs, dates and other
good things on hand. The cooks had been up all the night before and had done their work well. The "eats" were all temptingly prepared and thoroughly enjoyed. It was the regiment's first and last Christmas in France, for on that day the next year the men
were on the Rhine in Germany.

A real American Christmas tree that evening drew a large number of French children, and the latter, for whom the Alabamians had planned it, were running wildly about in joyful anticipation. Later they were showing their home folks what "les bons Americains" had given them. A collection had been made among the officers with which to provide this pleasure for the
tots, and the town crier had gone his rounds in announcing the event.

Now came the most memorable, and indeed the most wonderful, hike made by the 167th, an accomplishment equal to that of Washington's men at Valley Forge for endurance of cold and fatigue. In connection with this march it should be noted that the Aiabamians, hundreds of whom in their Southern homes had never seen a snowfall, traveled the entire distance afoot, carrying their heavy packs, and that not a man fell out.

Of this period the regimental diary reads as follows :
Quote
On the day after Christmas the regiment left on foot carrying everything on their backs. It was cold and snowing. On the first day it marched 16 kilometers to Cirey les Mareilles, the second day it marched 21.5 kilometers to Chamarande, and on the third day 22.5 kilometers to Marac. It was an extreme test of endurance and the ability of the men to withstand physical hardship. The last three days of December were spent cleaning equipment and setting up camp in the French training area at Marac. Colonel Screws’ headquarters was set up at Faverolles with line companies scattered throughout nearby villages. The snow and cold continued as they settled in for more training (Amerine 1919, p. 93).

Between November 20 and December 12 the British had broken the Hindenburg Line with an advance of five miles at one point. The Germans counterattacked and then held the key town of Cambrai, straightening out and holding the Hindenburg Line. These movements ended in stalemate. It also meant that the 167th was coming closer to the time when it would be called on. With the regiment set up around Faverolles, three-fourths of its original officers and many noncommissioned officers (NCOs) were sent to the French First Corp’s School at Gondrecourt. This was a newly organized five-week course that included work with the Browning automatic rifle (BAR), hand grenades, Stokes mortars, one pounders, machine guns, signaling, trench construction, and bayonet. It was a miserable time for all involved with cold weather at first and then mud.

And here's the pour. What a fantastic beer. Already ordered 5kg of corn to make a bunch more in the future.

(http://philliplamb.com/167_cap_3.jpg)
Title: Re: Summertime Lagers
Post by: hopfenundmalz on April 25, 2011, 04:34:27 PM
Phil,

Great story. Glad you like the CAP, if you went with more bitterness it is the type of beer the Doughboys would drink before the war.

You can decide if you want to tell your French friends that is what the German born and trained brewers had to do with local ingredients in the US. 
Title: Re: Summertime Lagers
Post by: phillamb168 on April 25, 2011, 07:22:55 PM
Phil,

Great story. Glad you like the CAP, if you went with more bitterness it is the type of beer the Doughboys would drink before the war.

You can decide if you want to tell your French friends that is what the German born and trained brewers had to do with local ingredients in the US. 

I haven't told anybody so much about the history just yet, but I have given out about 3 pints to neighbors and the like, and it's certainly my most popular beer made to date.
Title: Re: Summertime Lagers
Post by: Malticulous on April 25, 2011, 07:40:38 PM
I have a Marzen (single infusion) lagering made with Wyeast 2487-PC Hella-Bock. I used the slurry for a 5.5 gallons schwarzbier and 2.5 gallons of dopplebock (both double decoctions.)

I have a double decocted German pills lagering that I used saflager 34/70 in.

I also have 11 gallons of CAP made with 20% polenta from a cereal mash. Half is using wyeast 2272-pc and the other half is with wyeast 2035. I really like 2035 in a CAP I just wanted to try 2272 while I could. It stronger than YFM and more of a pre-prohibition pils than a post-prohibition version.

ANd then there is the 5.5 gallons of a white rice cereal mash cream ale cold conditioning. After than I'm going to make my American rye.

Thats just the summer stuff, I have my Red and a Porter fermenting too.

I've beem thinking about trying a helles...but I'll probably just make a few more Pilsners this summer.
Title: Re: Summertime Lagers
Post by: bluesman on April 26, 2011, 03:24:55 AM
I just made a 5L starter for my Czech Pilsner that I'm brewing this coming weekend. I am entered in the Pilsner Urquell Competition in NYC on August 8. I am planning to do a triple decoction...ughhh it's going to be a long brewday, but it's all for brewing in the Czech tradition as they have been making that beer the same way for at least 150 years now.

I'll reap the rewards in about 2-3 months after lagering.  8)
Title: Re: Summertime Lagers
Post by: Mark G on April 26, 2011, 03:27:51 PM
I just made a 5L starter for my Czech Pilsner that I'm brewing this coming weekend. I am entered in the Pilsner Urquell Competition in NYC on August 8. I am planning to do a triple decoction...ughhh it's going to be a long brewday, but it's all for brewing in the Czech tradition as they have been making that beer the same way for at least 150 years now.

I'll reap the rewards in about 2-3 months after lagering.  8)
I'm entering the same competition in Chicago on August 12th. I'm getting my starters going later this week. I'm going to brew a 10 gallon batch and split it between two yeasts. And yes, I'm going the traditional decoction route as well. Good luck! Hopefully we can compare notes in Prague.
Title: Re: Summertime Lagers
Post by: bluesman on April 26, 2011, 03:29:33 PM
I just made a 5L starter for my Czech Pilsner that I'm brewing this coming weekend. I am entered in the Pilsner Urquell Competition in NYC on August 8. I am planning to do a triple decoction...ughhh it's going to be a long brewday, but it's all for brewing in the Czech tradition as they have been making that beer the same way for at least 150 years now.

I'll reap the rewards in about 2-3 months after lagering.  8)
I'm entering the same competition in Chicago on August 12th. I'm getting my starters going later this week. I'm going to brew a 10 gallon batch and split it between two yeasts. And yes, I'm going the traditional decoction route as well. Good luck! Hopefully we can compare notes in Prague.

Amen to that!

Good Luck.  8)