Check out the brew day recap video from Dec. 2023 (th-cam.com/video/1RJJEnHYzQ4/w-d-xo.html) and the recipe for Falconclaws, which was largely the road map for our modified recipe, via Maltose Falcons homebrew club (www.maltosefalcons.com/blogs/recipes/falconsclaws-simplified)
Nice to see the guys present some high alcohol ale . If it is a bottle left in September 2025.. it could be tasted beside some Haimabrygg. Skål og god Jol til alle i St. Paul bryggeklubb .
It's been a bucket list road trip since the way back Brewing TV days that just never seems to come together. Which is goofy b/c it's not like it's a plane trip or anything for us in the Cities. Maybe 2025 will be the year.
A friend of mine who owns Hirnibraeu in Zurich uses Zurich lager yeast in his decocted lager. It’s simply THE best beer I’ve ever had. His brewery sponsored our basketball team while I played over seas. Life was great playing ball and drinking his beer.
I wish. They only prop for commercial breweries for the most part. This was a pretty special circumstance as IY was interested to see how the yeast performed in a wort similar to actual Samichlaus. They hinted that it could see limited release as a seasonal some winter in the future, but nothing set in stone.
Check out the brew day recap video from Dec. 2023 (th-cam.com/video/1RJJEnHYzQ4/w-d-xo.html) and the recipe for Falconclaws, which was largely the road map for our modified recipe, via Maltose Falcons homebrew club (www.maltosefalcons.com/blogs/recipes/falconsclaws-simplified)
Nice to see the guys present some high alcohol ale . If it is a bottle left in September 2025.. it could be tasted beside some Haimabrygg. Skål og god Jol til alle i St. Paul bryggeklubb .
Would be great to see you at Schells Bockfest in New Ulm in March
It's been a bucket list road trip since the way back Brewing TV days that just never seems to come together. Which is goofy b/c it's not like it's a plane trip or anything for us in the Cities. Maybe 2025 will be the year.
A friend of mine who owns Hirnibraeu in Zurich uses Zurich lager yeast in his decocted lager. It’s simply THE best beer I’ve ever had. His brewery sponsored our basketball team while I played over seas. Life was great playing ball and drinking his beer.
That does sound like a good life!
14% Now that’s one giant Bock! Sounds like a really fun project. 😎🍺
good job, ya dorks! Getting ready to do the Helles version here!
Definitely omitting the dark syrup next time. I really affected the color and flavor.
Sixty Four lbs. of base malt?!! That's a lot !!
@@CornishPenguin From looking at the video over Ross's shoulder when he's taking notes it looks like might've actually beem 68 lbs. Booooyah!
Chip, can I get two vials of that L49 for my experiments? I'll pay for shipping 😊😊
I wish. They only prop for commercial breweries for the most part. This was a pretty special circumstance as IY was interested to see how the yeast performed in a wort similar to actual Samichlaus. They hinted that it could see limited release as a seasonal some winter in the future, but nothing set in stone.