About the only time I need rice hulls is with malted rye - and that is not an adjunct.
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By the same token, Briess 2-row is my preferred base malt for American ales (Pale, Amber, Blonde, etc.) because that's what American breweries use for these beers. If I use Rahr or some other base malt, they tend not to taste quite right.
Maybe American breweries where you are. Not around here.
From a homebrew standpoint, are the "clone" recipe in Mitch Steele's IPA not very close? I have never tasted the original, but do remember my father drinking it so I could have the can in my collection. I have been planning on brewing up his No. 1 recipe, but if it's not even good enough for a production brewery, should I bother? Who has tried the original and also attempted this clone? As I said, never had the original, so I'm just looking to brew a great recipe. If it's not, please let me knowI can post what I have done tomorrow night. It was based on a Jeff Renner recipe.
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I'm guardedly excited....
The original product was dry hopped with Bullion hop oil. All of the wooden fermentation and storage vessels were lined with pitch to prevent the beer from coming into contact with the wood.
Brewery Worker Skimming a Pitch-Lined Fermentation Vessel at the Ballantine Ale Brewery
Full disclosure, I have broken all of those at one time or another. Just rules of thumb, not requirements.Low SRM then High SRM.
Low hopped beer then high hopped beer.
I break those 2 rules all the time. I'm a rebel!
ugh. can't imagine it's a lot better in Texas though.
Not too many roaches here. Plus, who goes outside? Too hot.
Welcome to the forums. Some of us are seasoned veterans of Homebrewing, but have good manners and are house trained.