[Andy Farke]

I think it might surprise you. Lots of American breweries use two row pale in lagers. …

I do that.  Makes great beer.

I make a clone recipe of Schell's Pils using Great Western 2-row, and the malt character is beautiful!

[Andy Farke]

Today's brew (currently on the boil) is a clone recipe of Oakshire Brewing's Ill Tempered Gnome. I've never had the original beer, but the recipe I found looked like something that would be very enjoyable in the cooler months coming up.

[denny]

Today's brew (currently on the boil) is a clone recipe of Oakshire Brewing's Ill Tempered Gnome. I've never had the original beer, but the recipe I found looked like something that would be very enjoyable in the cooler months coming up.

I think I put that recipe in Craft Beer for the Homebrewer.  It's straight from the brewer.

[Andy Farke]

Today's brew (currently on the boil) is a clone recipe of Oakshire Brewing's Ill Tempered Gnome. I've never had the original beer, but the recipe I found looked like something that would be very enjoyable in the cooler months coming up.

I think I put that recipe in Craft Beer for the Homebrewer.  It's straight from the brewer.

That's exactly where I got it from! I've brewed a few recipes out of there (including the Schell's Pils clone mentioned above in the thread), and have enjoyed them all. It's a solid (and beautifully illustrated) recipe collection.

[denny]

Today's brew (currently on the boil) is a clone recipe of Oakshire Brewing's Ill Tempered Gnome. I've never had the original beer, but the recipe I found looked like something that would be very enjoyable in the cooler months coming up.

I think I put that recipe in Craft Beer for the Homebrewer.  It's straight from the brewer.

That's exactly where I got it from! I've brewed a few recipes out of there (including the Schell's Pils clone mentioned above in the thread), and have enjoyed them all. It's a solid (and beautifully illustrated) recipe collection.

Both the Oakshire and Rogue recipes came directly from the brewers themselves.  Then I had them check my interpretations.

[tommymorris]

Brewing a Timothy Taylor Landlord clone from BYO magazine with Simpson’s Golden Promise and substituting Willamette for Fuggles.

I am also trying a Nottingham + Windsor co-pitch for the first time.

[Slowbrew]

The bank I work for takes tomorrow of as a Federal holiday.  Seems like a good time to restart the brewery for Fall even though it is still in the 80's around this year.  I don't brew during the Summer so my stocks are getting dreadfully low.

I'm making a British Golden Ale and a simple Kolsch to start the year off.

Paul

[erockrph]

Brewing a Timothy Taylor Landlord clone from BYO magazine with Simpson’s Golden Promise and substituting Willamette for Fuggles.

I am also trying a Nottingham + Windsor co-pitch for the first time.

I've used that yeast combo in Landlord style beers quite a few times. It makes a good beer. Interesting the recipe calls for Fuggles. I've always seen/used Styrian Goldings in TTLL recipes

[ScallyWag]

It's pumpkin beer time!

LOL, same here.  I've never made pumpkin ale before, but I've been getting requests for it for our holiday get-togethers.  I really should have started it several weeks ago so that I'd have it for halloween, but maybe they'll be drinkable by Txgiving / Xmas / NewYears time.

[ScallyWag]

AG Batch #60, 4.5 gal (Volume in Fermenter)

4 lbs Mecca Grade Rye
3 lbs Ephiphany Vienna
1 lb RiverBend Heritage (6-Row)

Early first taste, very good, first rye, I'm on a roll.

That sounds intriguing!  I don't know that Epiphany malt, but the MG Rimrock Rye has been very good to me in smaller doses.  I've been afraid to go higher than 20% rye, but I keep wanting to throw caution to the wind and do a 50% rye.  You're eroding my hesitancy, Fire Rooster.  I will be interested to hear how it matures for you.  Of that 9 weeks pre-fridge, how much of that is pre-keg or pre-bottle? 

[Fire Rooster]

AG Batch #60, 4.5 gal (Volume in Fermenter)

4 lbs Mecca Grade Rye
3 lbs Ephiphany Vienna
1 lb RiverBend Heritage (6-Row)

Early first taste, very good, first rye, I'm on a roll.

That sounds intriguing!  I don't know that Epiphany malt, but the MG Rimrock Rye has been very good to me in smaller doses.  I've been afraid to go higher than 20% rye, but I keep wanting to throw caution to the wind and do a 50% rye.  You're eroding my hesitancy, Fire Rooster.  I will be interested to hear how it matures for you.  Of that 9 weeks pre-fridge, how much of that is pre-keg or pre-bottle?

https://www.epiphanymalt.com/

Riverbend malt will be back on my radar, after another batch.
https://riverbendmalt.com/

I only bottle (22 oz), never kegged. Beer is bottled at 3 weeks, sometimes a little shorter.

The first taste was around 8 weeks, very good.  It will be in drinking rotation
in a week or two.  9 weeks is an estimate, can be 10-11 weeks depending
how long the prior batch is drank.  I was leeary of rye malt also, but from advice here
just jump to 50%, anything less you may not taste it well.  It's not like dark
malts that should be proceeded with caution.  I got bit by that a few times.
I'll try to remember to review batch#60, after drinking it a few weeks.

I create the recipes.  Still learning/sampling/testing the different malts, hops, yeasts, and methods.
Lately all brews are good to very good, have not brewed the "Nectar of the Gods" yet.

[Fire Rooster]

AG Batch #63, 4.5 gal (Volume in Fermenter)

6 lbs MG Pilsner
1 lb MG Hard Red Spring Wheat
1 lb Flaked Rice

1/4 tsp Wyeast Beer Nutrient, last 10 min boil

30 Min = 14g YC Cryo Centennial (18.5 AA)

60 min Mash
60 min Boil

3 weeks, then bottled (2 packets W-34/70 re-hydrated)
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

[Village Taphouse]

I make a clone recipe of Schell's Pils using Great Western 2-row, and the malt character is beautiful!

This is great to hear.  I have this GW 2-row right now but I do not have a ton of experience with it and pretty much NO experience making lagers with it so this sounds like a good thing to try.  I can't remember how I decided to get this particular malt but I assume that Label Peelers or RiteBrew was running a special and the price was right.  Cheers & thanks.

[BrewBama]

I make a clone recipe of Schell's Pils using Great Western 2-row, and the malt character is beautiful!

This is great to hear.  I have this GW 2-row right now but I do not have a ton of experience with it and pretty much NO experience making lagers with it so this sounds like a good thing to try.  I can't remember how I decided to get this particular malt but I assume that Label Peelers or RiteBrew was running a special and the price was right.  Cheers & thanks.

I use a lot of GW malts. They have been my go-to for a while now. I think you’ll like it.



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[Village Taphouse]

I make a clone recipe of Schell's Pils using Great Western 2-row, and the malt character is beautiful!

This is great to hear.  I have this GW 2-row right now but I do not have a ton of experience with it and pretty much NO experience making lagers with it so this sounds like a good thing to try.  I can't remember how I decided to get this particular malt but I assume that Label Peelers or RiteBrew was running a special and the price was right.  Cheers & thanks.

I use a lot of GW malts. They have been my go-to for a while now. I think you’ll like it.

Remember that American Bock recipe we bounced around (I think you made it)?  I would absolutely use a domestic 2-row in a beer like that because the character of the base malt is less visible, IMO.  But in a pilsner or helles it's all about the base malt so I would ordinarily use a euro pilsner malt in that case.  This will be interesting.