Another great pour
Nice looking beer! Cheers!
The AHA Zoiglbier. For the love of man … this is such a beautiful beer. 60/40 Pilsner (Best Malz) and Munich 2 (Swaen) with all Perle hops at 30, 20, 0 and Omega Bayern. 3rd or 4th time I have made it. Cheers Beerheads.
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I keep looking for the watermarks on your pix… “StockBeerPix.com” or something. 
That is a gorgeous beer!
Dortmunder
Trying real hard to nail down this style. First time using carahell for this beer. Color looks great, but I don’t think the sweetness hits the mark.
84.6% Best Heidelberger Pilsner
15.4% Carhell
1.75oz Saaz (3.8%) at first wort
3oz Saaz (3.8%) 20min whirlpool @165f
3oz Mittelfrueh (2.3%) 20min whirlpool @165f
34/70 yeast
Dortmund water profile
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Beautiful beer.
Fresh pint of my all Mosic American Bitter. Had better efficiency than expected. Approx 1.042. Kept hop amounts the same
I just love Mosic hops.
Served on my short spout to retain condition
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First test bottle of Alabambic (2024) mixed-ferm (Bootleg Sour Solera) ale aged for four months on ~200g/l of farmer’s market plums.
Also pictured is my latest vintage homebrewing book find: Home Beermaking: The Complete Beginner’s Guide (3rd Ed.) by William Moore, copyright 1991.
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hey, what do you do with that bottle then after using it for that? do you re-use it and do you do a step to try to exterminate the brett or wild sacch on it?
im uhh asking for a friend
I reuse them, but I’ve only used them for mixed ferm batches. The 375 ml champagne bottles I have all started as gueuze bottles (mostly Tilquin); so I use them for my gueuze-inspired batches — green glass forever!
But I’ve reused other hardware after exposure to bacteria and Brett. spp. without issue. Just clean and sanitize thoroughly.
That looks gorgeous! Do you have the issue with the recipe or the recipe for what you made? The one I found on the AHA website uses Hallertauer Mittelfrüh instead of Perle but I have Perle on hand…
Well, you now how homebrewers are … always tweaking or subbing for something. It looks like the original was 70/30 pils/munich 2 and then Hallertau Mitt for the hops. I went with 60% Best Malz Pils, 40% Swaen Munich 2 whichis 8°L. 21 IBUs of Perle for 30, ½ ounce for 20 and then ¼ ounce at flameout. 30.9 IBUs total. Omega Bayern on the yeast. I do plan on making this again and the hops could be all the same or different by addition and I would consider Hallertau, Spalt, Tettnanger, Tradition, Perle, Magnum, Edelweiss and even Liberty or Sterling. I went with Perle here because I had some in very good condition at a high(er) alpha … 9%. The beer is really fantastic and next time it will be made with 2124. Cheers.
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Great! Just wanted to make sure I wasn’t missing anything.
I made something similar with Loral that was delicious. Can’t wait to brew another lager soon.
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I like me some Loral. Again, higher AA% which is nice (I think my last bag was 10.2%) and then you have that wild makeup … Glacier (which I used to love but can’t find anymore) plus a French hop called Tardif de Bourgogne and then Nugget which I always have in the house for high-alpha bittering and I like how neutral it is too. I should pick up more Loral … thanks for the reminder.
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You are making me feel old if a brewing book from '91 is “vintage.” Then again in homebrewing terms maybe it is!
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I will refrain from telling you how old was and what I was doing in 1991 (hint: it certainly wasn’t homebrewing). 
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I just got into extract with grain brewing in 1991. My first beer was an Irish Red thought it was far better than Killians. And to think a magical grain called crystal malt added color and flavor
i was screaming and acting badly and fantasizing about being cartoon characters
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