« on: December 23, 2012, 02:31:41 PM »
I agree with everything but the last lines about stopping the yeast and off flavors. Your understanding is good.
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Blue Moon's latest "crafty" beer. It's half wheat malt, half sauvignon blanc grape juice. Fairly uninspired, but inoffensive. Not worth the price tag ($8, IIRC). It tastes exactly like a mix of Blue Moon and a sauvignon blanc wine, which is what it is, so I guess that makes sense.
It could be really cool if done properly. I think I'll try to brew something like that soon.
Dogfish Head had a beer named Red and White that was a Witbier aged in Pinot casks. It was really good.
The practical side says just enjoy your brown ale. The experimental side says cold steep 1lb crushed in 3 cups of water. Strain and boil it. You should have almost 2 cups of dark barley liquid. Add 3/4 tablespoon to a pint and drink it. If you like it add the rest to 5 gallons in a keg.
That is what I would do. Question for others - how is Sinimar made?
Why 6 row?Cause I bought 10 lbs for a CAP and haven't used it yet.
Care to elaborate on what the differences would be? I have no idea.I'm curious if this is better than substituting carafa for the roasted barley in the mash, since carafa is also supposed to reduce astrigency.
Better? Hard to say. I think it's different. Each has its place.
I'm curious if this is better than substituting carafa for the roasted barley in the mash, since carafa is also supposed to reduce astrigency.
NA 2 row is 140 Lintner now. You could use 50% adjunct and the mash would be at 70 Lintner, so it would convert.