19 replies to this topic

[BrewerGeorge]

I took a keg of Irish Red to a spur-of-the-moment family cookout Saturday. I filled the keg, shake-carbed at 67F and 45PSI 30 minutes before the party. Eight pounds of ice and two pounds of rock salt got it cold within 20 min or so (very impressive. I've never used salt before but it worked great.) quickly and we started drinking. Five hours later, that keg was very noticeably lighter. Four of use men probably drink at least 3 1/2 gallons over five hours. I'm not used to seeing it go that fast.

[shaggaroo]

Congrats! My BIL says he likes my beer but seems to have to choke it down. And he only ever has one, then goes right back to the Michelob Ultra. I guess it means more beer for me!

[BrewerGeorge]

Congrats! My BIL says he likes my beer but seems to have to choke it down. And he only ever has one, then goes right back to the Michelob Ultra. I guess it means more beer for me!

This side of the family has always liked my beer when they come over, but driving home has always been an impediment to serious hoisting. Having it on tap at his house with everybody having a designated driver really opened the flood gates.I'm usually the only one drinking my beers, so I've never really emotionally 'got it' when you guys talk about friends killing kegs in the blink of an eye before. I was really surprised how much was drunk.

[shaggaroo]

Yeah I still haven't had that experience either of friends killing a keg... hopefully for this year's first Oktoberfest party, that will change.

[Big Nake]

I mentioned somewhere else that these situations are bittersweet. Of course, you absolutely love the idea of people enjoying your beer. But then you realize how much effort went into making that beer to have it disappear in hours as opposed to weeks. Last year I had a party for my son's baseball team and I moved my draft fridge outside onto the patio. I had a Mexican Vienna and a British Blonde on tap (it was July 5 so good styles for warm weather) and all 10 gallons were drained in about 5 hours. I was shocked. I also had a case of Dos Equis, Sol & whatever else was in that sampler and also a case of Lite. When I cleaned up, I noticed that all 24 of the Mexican bottles were still there and I found only 1 empty Miller Lite can on the patio table... everyone else drank my beer. Oh, so satisfying to see. Cheers.

[ThroatwobblerMangrove]

I mentioned somewhere else that these situations are bittersweet. Of course, you absolutely love the idea of people enjoying your beer. But then you realize how much effort went into making that beer to have it disappear in hours as opposed to weeks. Last year I had a party for my son's baseball team and I moved my draft fridge outside onto the patio. I had a Mexican Vienna and a British Blonde on tap (it was July 5 so good styles for warm weather) and all 10 gallons were drained in about 5 hours. I was shocked. I also had a case of Dos Equis, Sol & whatever else was in that sampler and also a case of Lite. When I cleaned up, I noticed that all 24 of the Mexican bottles were still there and I found only 1 empty Miller Lite can on the patio table... everyone else drank my beer. Oh, so satisfying to see. Cheers.

Ken, I made this Scottish blond/bitter type ale and it's great. I think it's something you'd like. Scottish Summer Ale

[SchwanzBrewer]

50 beers goes fast when you have 10-20 friends that are more than willing to drink your beer.I messed up and didn't brew anything for this weekend. We are gonna have a cook out and I should have had 10 gallons on hand and ready, but i got lazy. All I have on tap is Denny's Rye IPA and I'll be damned if I'm going to share that with the masses! I need some more kegs, so I can have two for me and two for friends ready to go for parties and stuff. They won't appreciate IPA's, stout, and other beers that I want to make.Cheers,Rich

[ThroatwobblerMangrove]

50 beers goes fast when you have 10-20 friends that are more than willing to drink your beer.I messed up and didn't brew anything for this weekend. We are gonna have a cook out and I should have had 10 gallons on hand and ready, but i got lazy. All I have on tap is Denny's Rye IPA and I'll be damned if I'm going to share that with the masses! I need some more kegs, so I can have two for me and two for friends ready to go for parties and stuff. They won't appreciate IPA's, stout, and other beers that I want to make.Cheers,Rich

I felt that way about my first lager. It took so much longer and required more skill so I hated to see it swilled down quickly.

[Big Nake]

I felt that way about my first lager. It took so much longer and required more skill so I hated to see it swilled down quickly.

It occurs to me that you could probably make a really nice cream ale and fool all of the people in the "masses". Domestic pale malt and corn, a mild hop like Mt. Hood to 20 IBUs or something, 1056, watch your water and your primary temps, etc. and I'd bet you could make something for a cookout, family gathering, block party, etc. and the mortals would gulp it down. Same result, less effort & time. Cheers.

[SchwanzBrewer]

It occurs to me that you could probably make a really nice cream ale and fool all of the people in the "masses". Domestic pale malt and corn, a mild hop like Mt. Hood to 20 IBUs or something, 1056, watch your water and your primary temps, etc. and I'd bet you could make something for a cookout, family gathering, block party, etc. and the mortals would gulp it down. Same result, less effort & time. Cheers.

That's exactly what I did for my cream ale a couple weeks ago. Its going to be one of my "friend beers" from now on.Cheers,Rich

[BarelyBrews]

It occurs to me that you could probably make a really nice cream ale and fool all of the people in the "masses". Domestic pale malt and corn, a mild hop like Mt. Hood to 20 IBUs or something, 1056, watch your water and your primary temps, etc. and I'd bet you could make something for a cookout, family gathering, block party, etc. and the mortals would gulp it down. Same result, less effort & time. Cheers.

Agree with you on this one.The last two(cream ales) have been almost identical to this (21 ibu,two row and corn,medium mash temp,and clear nicely).They have told me it was the best i have made.Now im being prompted to make more, so its on the schedule.

[BrewerGeorge]

I've personally always had better luck introducing people to home brew with styles that are as far from American lager as possible. I've made a couple of VERY good American lagers myself, and a few good cream ales. BMC drinkers always tell me they're good, but then go back to their own brand without drinking more than a couple of pints of mine.Of course these are generally the people who tell me with a straight face that they can tell the difference between Bud light, Miller lite, and Coors light and have a strong preference for one over the others. I think my efforts at Am lagers - no matter how good - just aren't "right" to them and they go back to the familiar. OTOH, something far out like a stout, a wit, or this Irish get to stand on its own merits instead of being compared to BMC.

[MakeMeHoppy]

I've personally always had better luck introducing people to home brew with styles that are as far from American lager as possible. I've made a couple of VERY good American lagers myself, and a few good cream ales. BMC drinkers always tell me they're good, but then go back to their own brand without drinking more than a couple of pints of mine.Of course these are generally the people who tell me with a straight face that they can tell the difference between Bud light, Miller lite, and Coors light and have a strong preference for one over the others. I think my efforts at Am lagers - no matter how good - just aren't "right" to them and they go back to the familiar. OTOH, something far out like a stout, a wit, or this Irish get to stand on its own merits instead of being compared to BMC.

I've thought about this a lot how a BMC drinker can have such strong brand loyalty and anything else doesn't taste right. I came to the conclusion that they've drank so much for so long and BMC is typically brewed so consistent that they really can tell that something is different. I think the same was true with Coke when after many years they changed the recipe the new coke and everyone hated it. I agree with George, don't make them a lager, make them something else. I've actually found a heavily dry hopped APA to got over well with the BMC crowd. They realize it is different, but always seem to go back for a couple more.

[ThroatwobblerMangrove]

I've personally always had better luck introducing people to home brew with styles that are as far from American lager as possible. I've made a couple of VERY good American lagers myself, and a few good cream ales. BMC drinkers always tell me they're good, but then go back to their own brand without drinking more than a couple of pints of mine.Of course these are generally the people who tell me with a straight face that they can tell the difference between Bud light, Miller lite, and Coors light and have a strong preference for one over the others. I think my efforts at Am lagers - no matter how good - just aren't "right" to them and they go back to the familiar. OTOH, something far out like a stout, a wit, or this Irish get to stand on its own merits instead of being compared to BMC.

If you don't actually like the American lagers why brew them? If you want to make something like BMC you are better off just buying BMC. It's not particularly expensive.

[Beejus McReejus]

I've had really good luck with oatmeal stouts working on the BMC crowd. It's also great to dispell the "dark beer" myths and make them realize that dark beers can taste really good. The hardest part is convincing them that all dark beers aren't 125% alcohol.

[ANUSTART]

I took a keg of Irish Red to a spur-of-the-moment family cookout Saturday. I filled the keg, shake-carbed at 67F and 45PSI 30 minutes before the party. Eight pounds of ice and two pounds of rock salt got it cold within 20 min or so (very impressive. I've never used salt before but it worked great.) quickly and we started drinking. Five hours later, that keg was very noticeably lighter. Four of use men probably drink at least 3 1/2 gallons over five hours. I'm not used to seeing it go that fast.

Only 1.4 pints per person per hour? Amateurs! :devil:You should see how quickly the Irish side of my family can drain a keg. I usually have to have at least 2 backups when everyones around.

[BrewerGeorge]

If you don't actually like the American lagers why brew them? If you want to make something like BMC you are better off just buying BMC. It's not particularly expensive.

I do like them and generally brew one a year as a starter for a larger lager. You're right, they're easier and barely more expensive to just buy.

Only 1.4 pints per person per hour? Amateurs! :)You should see how quickly the Irish side of my family can drain a keg. I usually have to have at least 2 backups when everyones around.

Hey, one of them was an old guy who only did 3 pints all night, so the rest of us had to take up his slack.

[Big Nake]

In the warmer months, I really like a "gold lager" that is maybe 5%, 20 IBUs, etc. But it still probably has more character than a typical BMC beer so it doesn't taste quite the same as what BMC drinkers are used to.

[ThroatwobblerMangrove]

In the warmer months, I really like a "gold lager" that is maybe 5%, 20 IBUs, etc. But it still probably has more character than a typical BMC beer so it doesn't taste quite the same as what BMC drinkers are used to.

well obviously you are doing it wrong then!

[Big Nake]

well obviously you are doing it wrong then!

Maybe.This style of beer has always been one of my homebrewing goals. But I'm not talking about BMC. I'm talking gold lager with character. Maybe fresh Pilsner Urquell or something along those lines. There is a Spanish tapas restaurant that we hit occasionally and they have this beer (haven't seen it anywhere else) that's called Estrella Galacia. It's been brewed on the Spanish coast in the town of Coruña since 1906. It's maybe 25-26 IBU, pale straw color and very nice. I also went to a place with my wife a few weeks ago and had a Czech beer I had never heard of. Tall, 16oz bottle, red label and the beer name began with a "K" and I couldn't pronounce it. But it was delicious! Occasionally I make a light lager that's 4.5%, 20 IBU, etc. and I make them particularly for warmer weather. But they almost always have some Munich or Vienna to give them some depth and I always use fresh German hops like Hallertau, Tettnanger, Hersbrucker or Mittelfrüh and there are so many great lager yeasts to try. Cheers!