[bluesman]

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.   

[1vertical]

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.

[pinnah]

Bustin Chops?


this is what they serve in my town:

[1vertical]

Yeah that is funny I think I recall seeing that somewhere in the past...hmmmmm

[hopfenundmalz]

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. 

[tschmidlin]

Bustin Chops?


this is what they serve in my town:

You've got to love the Megra Modela

[pinnah]

You've got to love the Megra Modela

, 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.

[jeffy]

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?

[pyrite]

Maibocks are good summer beers. I usually go to the Gordon Biersch Restaurant Maibock tapping party.

[hopfenundmalz]

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.

[bluesman]

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. 

[seajellie]

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. 

[hopfenundmalz]

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. 

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

Will see how it turns out.

[tygo]

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.

[Pawtucket Patriot]

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.