110 pounds of Pilsner !

[jtratcliff]

I saw no mention of dry wall... Can't be a real man's brew...

Fred gets around though, it seems.... With alts no less...

 

[day_trippr]

Great composition, but that appears to be a Mexican Heart Attack looking for a victim

 

[DonGavlar]

First of all... as a complete amateur...
Where the hell did you get a 40 gallon set up??

 

[Redpappy]

Now I’m getting hungry....

 

[MHBT]

Food porn thread!!!!

FOOD PORN, FAP FAP FAP FAP FAP FAP LOL

 

[MaxStout]

Great composition, but that appears to be a Mexican Heart Attack looking for a victim

It's the pic from inside the gatefold of this album. And yeah, it does look like a heart attack...a tasty, tasty heart attack.

 

[Jayjay1976]

Food porn thread!!!!

I would motorboat that like it was our wedding night. After a handful of baby aspirin, of course.

 

[MaxStout]

I'd give my eye teeth to find a Mexican restaurant that serves a spread like that. I'd come in for dinner and a couple hours later they'd need to roll me out the door. And I'd have a big, stupid grin on my face.

 

[grampamark]

I'd give my eye teeth to find a Mexican restaurant that serves a spread like that. I'd come in for dinner and a couple hours later they'd need to roll me out the door. And I'd have a big, stupid grin on my face.

I feel your pain. Montana has as many Scandinavians, (I'm one of them) per capita, as MN, so there is a lot of food which is mostly white and really bland.

I'm lucky enough to live (part of the time) in a city with a large enough Hispanic population to have some really good Mom 'n' Pop type Mexican restaurants.

Hmmm. I haven't had lunch yet...

 

[MHBT]

Before this evolves into a circus.

1) How is it possible for people to be able to tell what a beer will taste like where the only information provided is the OG and that pilsner malt was used?

2) Why should OP dilute it?

It's like saying that one used a lot of a certain flour in a bread, and the other one is saying that more water should be applied. And that's it.

Well, even with your valiant attempt, it turned into a full blown barnum & bailey circus. lol

 

[Vandulus]

Maybe you'll end up with an Imperial Pilsner. Flying Dog released theirs at Christmas (Family Drama) and it was fantastic.

 

[MaxStout]

I feel your pain. Montana has as many Scandinavians, (I'm one of them) per capita, as MN, so there is a lot of food which is mostly white and really bland.

I'm lucky enough to live (part of the time) in a city with a large enough Hispanic population to have some really good Mom 'n' Pop type Mexican restaurants.

Hmmm. I haven't had lunch yet...

Yup, lots of Scandinavians here. But we're multicultural. He have Swedes AND Norwegians!

We do have a significant Hispanic population in the Twin Cities, particularly in West St. Paul. Lots of outstanding Mexican restaurants, but I've never seen anything on a menu like that picture. But that was on a 1973 album cover. Tastes have changed.

I had one of the best Mexican dinners at a place in East Glacier, MT, a few years ago. Serrano's, IIRC.

I expect the mods will be moving this to General Chit Chat or Drunken Ramblings any time soon. But hey, food pr0n is serious business...carry on.

 

[Schlenkerla]

Maybe you'll end up with an Imperial Pilsner. Flying Dog released theirs at Christmas (Family Drama) and it was fantastic.

Yeah, it's an imperial pilsner. It can be pretty good if you age it for a bit.

My home brew club once made a group brewed Imperial Pils where we used all pilsner malt, hallertauer, and fermentis lager yeast S-23.

We doughed in with cheap beer. Heated to 165F. It was a mix of Bud, Miller, Coors, Natural Light, Bush Light, and Black Label. Well over 100 cans of beer got poured into the hot liquor tank. We also sparged with it too. It was enough to make a 1.090 beer that could net a 15 batch. That beer is kinda like water. Right? We added gypsum or calcium chloride to adjust the pH if my memory is correct...

BTW boiling beer stinks to high heaven.

Anyhow, it turned out pretty good. Surprisingly.

We did a 90 minute boil to remove DMS and did the diacetyl rest after lagering.

So it's possible. You need some patience at this point.

It also sounds like you had money burning a hole in your pocket.

 

[day_trippr]

Yup, lots of Scandinavians here. But we're multicultural. He have Swedes AND Norwegians![...]

Hilarious!

 

[brews2gf]

Yeah, it's an imperial pilsner. It can be pretty good if you age it for a bit.

My home brew club once made a group brewed Imperial Pils where we used all pilsner malt, hallertauer, and fermentis lager yeast S-23.

We doughed in with cheap beer. Heated to 165F. It was a mix of Bud, Miller, Coors, Natural Light, Bush Light, and Black Label. Well over 100 cans of beer got poured into the hot liquor tank. We also sparged with it too. It was enough to make a 1.090 beer that could net a 15 batch. That beer is kinda like water. Right? We added gypsum or calcium chloride to adjust the pH if my memory is correct...

BTW boiling beer stinks to high heaven.

Anyhow, it turned out pretty good. Surprisingly.

We did a 90 minute boil to remove DMS and did the diacetyl rest after lagering.

So it's possible. You need some patience at this point.

It also sounds like you had money burning a hole in your pocket.

This is quite original; never heard of doughing into beer, and never imagined hearing someone had done it with a blend of sports/crap beer. Bold experiments here on HBT! Awesome

 

[OldGoatBrewing]

Greenteaturtle, can you post a pic of your setup? Sure would like to see it. I've been brewing for 20 years and I am still on a five gallon rig. Suits me just fine...I would've gotten into a lot of trouble with a 40 gallon rig.

 

[Cevan65]

I don't mean to hijack the thread but I just brewed 200 gallons using 9000 lbs of Maris Otter and 52g of S-04. My question: will the Patriots cover the spread?

 

[doug293cz]

....pretty sure you cant get 1.09anything with that amount of grain ...

A couple of my 10 gal IPA batches use 27 pounds, and it only ends up at 1.075.

Yall fell for the bait.

Yep. You can't get anywhere near 1.092 OG for 40 gal with only 110 lbs of grain. If you did everything perfectly, you could get as high as 1.080. You could get first runnings up to 1.095, but you could only get about 21 gal of pre-boil wort at that SG (i.e. a no sparge process.)

Brew on

 

[doug293cz]

...

I expect the mods will be moving this to General Chit Chat or Drunken Ramblings any time soon. But hey, food pr0n is serious business...carry on.

You called it.

doug293cz

 

[triethylborane]

You called it.

doug293cz

so is OP an alt?

 

[doug293cz]

so is OP an alt?

They don't share any IP addresses, so not likely.

doug293cz

 

[triethylborane]

They don't share any IP addresses, so not likely.

doug293cz

So why is this moved? Maybe OP is legitimate. Amylase used in mash to get a crazy efficiency.

 

[Kee]

Maybe OP is legitimate. .

There is a chance.

 

[doug293cz]

So why is this moved? Maybe OP is legitimate. Amylase used in mash to get a crazy efficiency.

See my other post about the impossibility of the reported numbers. For that reason, plus the improbability of a beginner having a way to make a 40 gal batch, I deemed this a "not serious" thread. If the OP comes back with additional information, I am open to reevaluating the move decision.

doug293cz

 

[triethylborane]

For that reason, plus the improbability of a beginner having a way to make a 40 gal batch, I deemed this a "not serious" thread. If the OP comes back with additional information, I am open to reevaluating the move decision.

doug293cz

Interesting. Ill file this away in my mind for the future.

 

[MaxStout]

Dunno that OP is an alt for @fredthecat. If it was him, he'd be lashing out at some of us for hijacking his thread. OP here has been a good sport and even liking a lot of posts, so is probably just enjoying the ride.

 

[MaxStout]

Oh, and more food porn. I likes me some Texas style brisket.

 

[triethylborane]

Dunno that OP is an alt for @fredthecat. If it was him, he'd be lashing out at some of us for hijacking his thread. OP here has been a good sport and even liking a lot of posts, so is probably just enjoying the ride.

Mainly you, since you were the first to suggest this was possibly fred's handiwork.

 

[Inkleg]

Hi guys! Sorry I'm late what'd I miss?

 

[MaxStout]

Mainly you, since you were the first to suggest this was possibly fred's handiwork.

Yep, had second thoughts on that, given how the thread has been progressing.

 

[Smellyglove]

Hi guys! Sorry I'm late what'd I miss?

Read the fist line in post number 8 in this thread. I failed and you've missed the circus

 

[Greenteaturtle]

I’m going to taste this “double IPA” tomorrow and tell you all how it turned out. I dry hoped it with galaxy, cascade & Citra.
Here’s another possible thred topic: 20% honey malt with 0.5% lactose and 79.5% Pilsner. . . Threw a little chinook in the last 15 minutes of the boil
Cheers doug

 

[shoengine]

Yup, lots of Scandinavians here. But we're multicultural. He have Swedes AND Norwegians!

I prefer Danish: they are the tastiest scandinvians!

 

[Zuljin]

whats next? a IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIPA

That seems to be the progression.