I'm thinking Honey Malt should be categorized as a crystal malt in Brun' water. Is this correct?
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Well, here is another spin on the decline of homebrewing...seriously bad homebrew.
Yesterday I helped judge the Fresh Hop Ale Fest here in Yakima. This is my 3rd or 4th year doing this. About half of the beers had serious flaws. Two were utterly undrinkable. Diacetyl, DMS, Phenolic, or Solventy messes. There is nothing enjoyable about drinking band-aids or peppery to the point of being unable to taste anything else for 15+ minutes.
On one hand it is a great way to learn. Send your bad beer in to get fix info. On the other hand I'll bet a lot of people brew one or two beers like that and give up.
Help is good.
Now you know why I stopped judging that competition.
Oh, and you forgot the broccoli and bales of hay they dropped in.
Its a very different set of beers than we get in the "normal" comps around here.
Sounds tasty Steve. All those flaked grains and the 1450 must give it great body.
Is that a ten gallon recipe?
Google "Jaspers" in New Hampshire. Precious few places have it.DO IT! A tip....the best versions of it use Chateau Choc. malt 350L. I've used other chocolates and it's very good. The Chateau makes it incredible.
Denny, where can that be purchased?
Here it is.
DO IT! A tip....the best versions of it use Chateau Choc. malt 350L. I've used other chocolates and it's very good. The Chateau makes it incredible.