That is a crazy story about the ice at the beginning. How freaky and scary. All I can think of is Buddy the Elf launching off on his adventure on the chunk of ice. Hazy Otter also looking beautiful. Nice brewing montage. It's good to see you working some different brews into the MC mix. Man cannot live on Mashmaker alone, right?
If you ice fish long enough you’re going to run into a few mishaps. Fortunately for me they haven’t been bad mishaps. Variety in the brewing is key and I just like to have good classic beers on tap for my friends who aren’t into drinking the other beers I brew. I also need a break from super hop and heavy malt beers here and there. 😃😃
Hamm’s, the beer refreshing! Man do I remember that one. That’s sweet on getting to 52, thats tough for most. I guess it’s one benefit of these northern climates. I believe that extra lagering really makes a difference. Hard to wait but worth it. That hazy looks darn good. What is that hop screen you have? Homemade or commercial? I may be interested in that. Hope all is well. Cheers from out east.
The hop screen is supposed to be for a big mouth bubbler. Used for dry hopping. You can buy it separately from Northern Brewer. I figured it would work perfectly for a hop spider and it does. Thanks again for watching sir. You’re one of the biggest supporters of the channel and I do appreciate it.
Thank you Michael. I usually have Hamms on Monday at band practice. The recipe I brewed is definitely better. More malt flavor. I usually brew that beer once a year. Thanks for watching. Take care.
Another enjoyable video! First of all, thank Ninkasi you managed to get off the ice before getting stranded out on an ice floe. Your Hazy Otter beer certainly turned out mighty pretty and fruity. Looks like a good beer for Texas. I've never had a Hamm's. One of these days I'll remedy that. However, as a good Bavarian, I really don't think corn belongs in beer and I'm too lazy to fiddle with it. I know, I'm a Reinheitsgebot snob when it comes to lagers. Like you, I've always had good luck with Imperial yeasts. Of course, brewing at this time of year requires a hot Scotchie, just like brewing in July requires a cold Bourbie. I'm not at all surprised the pre-Prohibition Hamm's beer tastes better than the current product.
Thank you Paula for all the kind words. They ended up rescuing 27 people on an ice flow that day. You’ll need to try a Hamms. It’s about the same as a PBR. You should try to brew this beer. You’d be surprised at how tasty it is, even with the corn in it and it would be the perfect choice beer down in Texas. A nice cold Hamms on a warm day.
I had never used corn until I tried a Mashmaker recipe that had corn and rye in it. I could taste the corn and kind of liked the flavor. Then I made a Cream ale with corn and rice and it was yummy. Just recently I made a beer much like this one (same cream ale but a lager yeast). So while I understand the German historic purity law drive I found it enjoyable to do something that was a part of this country's past (and present, I guess).
I live about an hour and 20 minutes from new Glarus. My wife and I try to go there at least once a year to hang out in their awesome beer garden. Good beers and a great atmosphere for sure. I really enjoy your videos by the way Larry. Thanks for checking out my channel. I really appreciate the support
I recall hearing about some people being rescued from an iceberg on Greenbay -- glad you weren't one of them. Do you have a recipe for the water chemistry for this type of beer?...
Thank you. I’m glad I wasn’t floating away that day as well. I could gather that info for you and send it your way soon. I’ll give you the water chemistry based on you using R/O water. Mine is different since I’m using Milwaukee city water.
@@themashmakerchallenge9578 I use beersmith 3, and I can use whatever you supply. Recent spikes in the price of store-bought RO water has me searching for water chemistry that I can use for making "American" lager with all or portion of my local water. Thanks for the response...
@@willschmit436 , you’ll need to get a water chemistry profile of your local water. You can look that up on the internet and then plug those numbers into BeerSmith. That should then calculate what you will need to add to the water to get your water profile for an American lager. I wouldn’t be able to send you a water profile recipe because I most likely am working with different water than you would be. If you need more guidance to set this all up I can help you out with that. Cheers and thanks for watching and supporting the channel. Much appreciated.
@@themashmakerchallenge9578 Thanks for the reply. I have the city report, a recent Ward Lab report, and I have a LaMotte testing kit. My water has too high Carbonates for most lagers. The residual Alkalinity makes our water suitable for SRM 14-18, so I have to mix with RO water to make "Milwaukee Beer"...
Nice hat (and brew day), Barry!
Thank you and thanks also for being my supplier. Never disappointed.
These videos rock, man! Been ripping through your channel, you clearly put a ton of effort in - keep 'em coming! (Cheers from Brooklyn.)
Thank you Ian. I appreciate the support. Cheers from Milwaukee.
That is a crazy story about the ice at the beginning. How freaky and scary. All I can think of is Buddy the Elf launching off on his adventure on the chunk of ice. Hazy Otter also looking beautiful. Nice brewing montage. It's good to see you working some different brews into the MC mix. Man cannot live on Mashmaker alone, right?
If you ice fish long enough you’re going to run into a few mishaps. Fortunately for me they haven’t been bad mishaps. Variety in the brewing is key and I just like to have good classic beers on tap for my friends who aren’t into drinking the other beers I brew. I also need a break from super hop and heavy malt beers here and there. 😃😃
Hamm’s, the beer refreshing! Man do I remember that one. That’s sweet on getting to 52, thats tough for most. I guess it’s one benefit of these northern climates. I believe that extra lagering really makes a difference. Hard to wait but worth it. That hazy looks darn good. What is that hop screen you have? Homemade or commercial? I may be interested in that. Hope all is well. Cheers from out east.
The hop screen is supposed to be for a big mouth bubbler. Used for dry hopping. You can buy it separately from Northern Brewer. I figured it would work perfectly for a hop spider and it does. Thanks again for watching sir. You’re one of the biggest supporters of the channel and I do appreciate it.
Great video I Live in the Holmen WI area Hamm's beer is good for the price but that looks good to drink 🍻 cheers
Thank you Michael. I usually have Hamms on Monday at band practice. The recipe I brewed is definitely better. More malt flavor. I usually brew that beer once a year. Thanks for watching. Take care.
Another enjoyable video! First of all, thank Ninkasi you managed to get off the ice before getting stranded out on an ice floe. Your Hazy Otter beer certainly turned out mighty pretty and fruity. Looks like a good beer for Texas. I've never had a Hamm's. One of these days I'll remedy that. However, as a good Bavarian, I really don't think corn belongs in beer and I'm too lazy to fiddle with it. I know, I'm a Reinheitsgebot snob when it comes to lagers. Like you, I've always had good luck with Imperial yeasts. Of course, brewing at this time of year requires a hot Scotchie, just like brewing in July requires a cold Bourbie. I'm not at all surprised the pre-Prohibition Hamm's beer tastes better than the current product.
Thank you Paula for all the kind words. They ended up rescuing 27 people on an ice flow that day. You’ll need to try a Hamms. It’s about the same as a PBR. You should try to brew this beer. You’d be surprised at how tasty it is, even with the corn in it and it would be the perfect choice beer down in Texas. A nice cold Hamms on a warm day.
I had never used corn until I tried a Mashmaker recipe that had corn and rye in it. I could taste the corn and kind of liked the flavor. Then I made a Cream ale with corn and rice and it was yummy. Just recently I made a beer much like this one (same cream ale but a lager yeast). So while I understand the German historic purity law drive I found it enjoyable to do something that was a part of this country's past (and present, I guess).
I've got a number of New Glarus glasses just like that one. Do you live near there? I try to stop in on my way to/from South Dakota.
I live about an hour and 20 minutes from new Glarus. My wife and I try to go there at least once a year to hang out in their awesome beer garden. Good beers and a great atmosphere for sure. I really enjoy your videos by the way Larry. Thanks for checking out my channel. I really appreciate the support
I recall hearing about some people being rescued from an iceberg on Greenbay -- glad you weren't one of them. Do you have a recipe for the water chemistry for this type of beer?...
Thank you. I’m glad I wasn’t floating away that day as well. I could gather that info for you and send it your way soon. I’ll give you the water chemistry based on you using R/O water. Mine is different since I’m using Milwaukee city water.
@@themashmakerchallenge9578 I use beersmith 3, and I can use whatever you supply. Recent spikes in the price of store-bought RO water has me searching for water chemistry that I can use for making "American" lager with all or portion of my local water. Thanks for the response...
@@willschmit436 , you’ll need to get a water chemistry profile of your local water. You can look that up on the internet and then plug those numbers into BeerSmith. That should then calculate what you will need to add to the water to get your water profile for an American lager. I wouldn’t be able to send you a water profile recipe because I most likely am working with different water than you would be. If you need more guidance to set this all up I can help you out with that. Cheers and thanks for watching and supporting the channel. Much appreciated.
@@themashmakerchallenge9578 Thanks for the reply. I have the city report, a recent Ward Lab report, and I have a LaMotte testing kit. My water has too high Carbonates for most lagers. The residual Alkalinity makes our water suitable for SRM 14-18, so I have to mix with RO water to make "Milwaukee Beer"...
@@willschmit436 , yes, that would be your best plan of attack. You’ll be able to get pretty close that way.