Brew Dudes

Homebrewing blog and resource

Page 2 of 253

Pilsner With Homegrown Magnum Hops

The last of the homegrown hop brewed beers from the 2019 harvest, this beer is a pilsner with homegrown Magnum hops. The hops used in this beer come from the plant I have had the longest. I have used these hops in other beers in the past and I have like the performance. Let’s see how this crop did in this beer:

Tasting Notes

So what kind of beer comes out of a grain bill of 10 pounds of pilsner malt, 6 ounces of Magnum hops (2 ounces at 60 minutes, 15 minutes, and flame out) and a packet of Safale 34/70? A pretty good one.

I followed a traditional lager fermentation procedure at a temperature of 50 degrees F (10 degrees C) and let it condition at near freezing temperatures for six weeks. To clarify the beer even more, I used gelatin and let it site for 2 days before I kegged the beer.

The hops bring a clean bittering note to the beer. The flavor is one note – it makes for a “beer tasting beer”. There is no fruitiness or other hop derived flavors that you get from other hops. These Magnum hops are noble=esque. There isn’t much to the hop aroma either.

There was a nice soft malt notes but the thing we noted mostly was the yeast notes. This yeast strain provides some non-lager characteristics that we didn’t think we’re optimal. We’re planning to use a different strain and treat our water to get the crispness we want in these types of lager beers.


SMaSH Beer Showdown – Hallertau vs. Tettnang

Way back in the day, Mike brewed a SMaSH beer with Noble hops. We drank it on camera and we didn’t have much to say about it outside of it tasting and smelling hoppy. Well, we understood that wasn’t very helpful and decided we needed to taste SMaSH beers side by side to describe the difference. Here we are with a SMaSH Beer Showdown. Watch this video to learn more about the subtle differences between Hallertau and Tettnang.

What Were Those Differences?

I’ll tell ya – I love Hallertau. The balance of floral and spicy can’t be beat. I grew up with that variety with Sam Adams Lager and still use it as my go-to hop for all my lagers. I know some homebrewers are big fans of Tettnang. In this comparison, it didn’t have as much floral notes in it as the Hallertau but had a stronger bitterness. The Tettnang was a little more refined in its flavor profile.

Let us know what you think of these noble hops! What’s your favorite of the two?


These Brew Dudes Prepare For 2020

As we like to do at the end of years, we discuss what we did and what we want to do in the coming year. I don’t think we get everything done that we set out to do in our Brew Year’s resolutions but we do try real hard. Watch this video as we talk about what we accomplished in 2019 and what we want to do in 2020.

Who’s Keeping Score At Home?

All right, first and foremost, we wrote a book in 2019 which was something that nobody expected, especially us. We will take that as a big win. A publisher approached us and we embraced the opportunity to write the Beer Brewing 101 book.

For 2020, we are going to try to brew the same beer. If we get a plan together, then will be able to execute.

Mike has to get a malt and yeast tasting videos. It’s on him. He needs to come in hot and do it right.

Thanks for watching. We appreciate the attention and the time.


Warm Fermented Amber Lager

Mike has been going nuts with brewing up lagers at room temperatures. When you get a yeast strain that has been proven successful at producing quality beers through non-traditional processes, you keep at it. Let’s learn more about this warm fermented amber lager!

Brewed Warm – Tastes Good

This is the second time Mike has brewed a lager with the Fermentis SafLager W-34/70 yeast strain. The first time was a light colored lager that was great. This amber lager had more malty goodness in its flavor profile but the end result had the qualities of a lager – low fruity esters and a crisp finish.

I have a packet of this yeast too but I am going to brew my lager the old fashioned way. My temperatures will be at 50° F (10° C) and I will store the beer in my fridge at the coldest setting for 6 weeks at least.

We will see how that beer comes out in a future video. BREW ON!

Brewing Up a House Stout Recipe

As experienced homebrewers, we want to be known for certain standard beers that we brew all the time. There is something special about the idea of having 3 or 4 beers that your friends, family, and acquaintances know you brew and brew well. Mike has been a champion stout brewer since the start of his homebrewing tenure. Here’s his video explaining his process and first stab at a recipe for his House Stout.

Why Have House Beers?

If you are homebrewers like us with over a decade of homebrewing experience and have the equipment to showcase 3 or more beers at any time, then having house beers is for you. Mike has been working on some “go-to” styles recently. One that I would suggest that he always have on tap is his Cream Ale with Liberty hops. That beer is very good.

Mike has always been a stout man and as the calendar shifts to winter, his mind is focused on dialing in a stout he can have on tap whenever anybody wants it. Here’s his first try at a recipe:

House Stout Recipe

5 pounds of Maris Otter Pale Malt
5 pounds of American Pale Malt
1 pound of English Chocolate – 450°L
1 pound of Roasted Barley – 500°L
1 pound of Briess Caramel – 60°L
1.5 pound of Flaked Oats (Quaker)
2 oz East Kent Goldings hops – 60 mins to go in the boil
1 oz East Kent Goldings hops – 15 mins to go in the boil
1 oz East Kent Goldings – at Flameout
2 Packs of Nottingham Ale Yeast

Overall, this was a good beer. Mike’s going to take the Roasted Barley and the Chocolate down a bit in the next go round.


Page 2 of 253

Powered by WordPress & Theme by Anders Norén