« on: February 02, 2013, 12:51:27 PM »
I'm impressed. Can you help with the terminology - a gearbox drive spline, fitting into what? Gotta hit up the few gearheads I know!
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I know don't want it too dry, but 15% crystal malt in something this delicate seems like it would be overpowering to me. I'd cut both in half.
Good point. I always forget that honey malt is more or less crystal. I might leave the honey where it is and decrease the carapils...say 5% honey, 5% carapils? I know that isn't half...
Two Row Pale = 9 lb 8 oz (64%)
Munich Malt = 3 lb 5.75 oz (22%)
Flaked Oats = 1 lb (6%)
Caramel/Crystal 120L = 10.67 oz (4%)
Caramel/Crystal 80L = 5.33 oz (2%)
Caramel/Crystal 40L = 5.33 oz (2%)
Chocolate Malt = 1 oz (0%)
You are in Louisville looking for beer? That's like being in a gold mine looking for silver. Really?!
Lagers get stored on the primary yeast at 30-32F for six to eight weeks after fermentation is complete, then kegged and carbed.
Why is it that some NB kits recommend a yeast starter and two-stage fermentation?
Inertia. You can't reverse forty years of tradition overnight, no matter how right you are.
It was SF Brewcraft
Save yourself a headache and don't bother with Brewcraft. Just make the trip to MoreBeer in Concord or Oak Barrel in Berkeley. Both are better stores with more reliable info and advice. And Williams Brewing is a good online option in the bay area - super fast shipping.
Anyone used floor malted MO? I have not heard of it before, looking to use it for an IPA to hopefully build a malty backbone. The semi-LHBS said not to use more than 20% as compared to using regular MO for all the base malt. I don't see many references to it on the web.This makes me curious. Can you ask the LHBS about the 20% rule of thumb and the logic and reason behind it? Oh, and for what beer styles. I use Fawcett/Crisp often at 90+% for British beers, and just used Warminster for a bitter at 95%. I like the resulting beer's malt flavor.