bluc wrote:Yea peterc i reakon malted tastes better. But unmslted is still good :handgestures-thumbupleft:
Nzjohn sounds normal to me :handgestures-thumbupleft:
virge wrote:bluc wrote:Yea peterc i reakon malted tastes better. But unmslted is still good :handgestures-thumbupleft:
Nzjohn sounds normal to me :handgestures-thumbupleft:
I will get malted barley from the HBS. They have a wide variety: caramel amber, caramel aromatic, caramel munich, caramel pils, peated, pilsen malt, pale ale and so on. What should I choose?
No luck in finding any rye grains malted or not. Is rye that important? Can I use wheat instead?
virge wrote:bluc wrote:Yea peterc i reakon malted tastes better. But unmslted is still good :handgestures-thumbupleft:
Nzjohn sounds normal to me :handgestures-thumbupleft:
I will get malted barley from the HBS. They have a wide variety: caramel amber, caramel aromatic, caramel munich, caramel pils, peated, pilsen malt, pale ale and so on. What should I choose?
No luck in finding any rye grains malted or not. Is rye that important? Can I use wheat instead?
wynnum1 wrote:virge wrote:bluc wrote:Yea peterc i reakon malted tastes better. But unmslted is still good :handgestures-thumbupleft:
Nzjohn sounds normal to me :handgestures-thumbupleft:
I will get malted barley from the HBS. They have a wide variety: caramel amber, caramel aromatic, caramel munich, caramel pils, peated, pilsen malt, pale ale and so on. What should I choose?
No luck in finding any rye grains malted or not. Is rye that important? Can I use wheat instead?
What state are you in as there seems to be rye malt grain on sale either from N.Z or Germany.
What quantity of grain are you using as may be worth getting from a bulk buy as a 25 kg bag is going to be lot cheaper to buy.
bluc wrote:virge wrote:bluc wrote:Yea peterc i reakon malted tastes better. But unmslted is still good :handgestures-thumbupleft:
Nzjohn sounds normal to me :handgestures-thumbupleft:
I will get malted barley from the HBS. They have a wide variety: caramel amber, caramel aromatic, caramel munich, caramel pils, peated, pilsen malt, pale ale and so on. What should I choose?
No luck in finding any rye grains malted or not. Is rye that important? Can I use wheat instead?
Get a base malt. pilsner ale or pale. What are you aiming for whiskey or scotch or burbon?
corn pilsner rye 70/20/10 is a nice drop also nice if rye is swapped to wheat. 100% peated malt make a nice peated scotch and 100% base malt or 90/10 base malt rye makes a good whiskey. its all personell taste but may give you a starting point. Rye is a fairly strong flavour so keep that in mind. I have been using barret burston grain with good sucess. Not sure how much difference there is between them I normally grab what ever is cheap/on special.
bluc wrote:I have been keeping 2l at 65% from 10kg grain. 40l liquid.
Teddysad wrote:Blucx that is an interesting spike at 11.00 did you do anything to cause it?
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