« on: January 03, 2010, 06:31:21 AM »
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This is 5.5kg of MO treated with 250ml of water, stir well & let soak for 15min before grinding. As you can see the husk is in great shape while I have plenty of well cracked grain(flour).
Another Pale Ale. Brewing with my knucklehead friends. Nothing special.
However, I am prepping for a Stein beer project. Drilling granite blocks so I can rig it and drop the heated stones into a wooden brewing vessel.
Just finished drilling 9 granite blocks, which is harder than it sounds.
I'm glad that recipe continues to work for people! It seems to be pretty well loved across the board.
Which reminds me.. gotta go rack my smoked boddington's
Depends. I brew a number of different Saisons. Some I drink fresh. Other I might age for 2 weeks and other 4-6 weeks. It just depends on the OG and yeast. I have some Saisons that are several years old - way past their prime. I have some soured saisons that are over a year old that I haven't even tasted yet.
The saison I brew most frequently though I age for about 2 weeks and drink. it is a 1.060ish Saison spiced with Ginger and Lime leaves. It is best fresh.
I was once a MO only brewer but I have since move on to Golden Promise. My homebrew club did a Malt Tea(mashed at 150 for 30 min) tasting last week and it is amazing the difference between domestic 2 row, domestic 6 row and the British (MO and GP) malts. You will not be disappointed with the MO. I would recommend doing a malt tea tasting as a club presentation or on your own to see the difference between malts that you will use as a base to get a better understanding of what you are starting with. for yourself all you need is to crush 4 oz and mash for 30 minutes or so. For a group of 15 we used 8 ounces per malt with 8 different malts. Very informative.