so you're saying I should add the vienna as you did in yours? consider it done! (just now it looks just like yours)
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I'm looking into brewing a Baltic Porter sometime this winter. I notice alot of recipes use Vienna, Munich and Pilsen malt.
Would it no longer be the same style if I sub-ed Munich for the Vienna?
Sparging an American Barleywine right now...
Haven't done it personally but I've heard of people using yeast from high 1.060s beers. I've heard major say that he'll pitch a Cake from his bock into a dopplebock. I'm sure he'll chime in
But the person I talked with said "virtually all" bottled beer is pasteurized.... So I guess it's somewhere in between
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I am not usually pleased with the small beer
Well, now it says I can't order more than 150 lbs. Maybe they have changed since you guys ordered last. I know you used to be able to down load the bulk malt catalog and now you have to have a pass word.
By all means, give me the dortmunder recipe. Been thinking about one of those for awhile
I'd like to see that recipe too, if you don't mind posting it...
David Eddings 'The Belgariad' and 'The Malloreon' are a great series. I consider it one series because they have the same characters and same general story arc. Each one has 5 books in the series - the first time I read them, I burned through all ten in a row and was left wanting more and relieved it was over. I think that's what may have turned me sour on series that have more than 6 books, unless each book can stand by itself (like Piers Anthony's Xanth series).
I'll have to re-visit The Belgariad soon, my wife has read all 10 at least twice since I introduced them to her. I haven't re-read them in about 15 years.