Using 7 lbs Vienna 3 lbs Pilsner malt. What will the Vienna impart with that percentage of the total grain bill?
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With NB selling out to the evil 800-lb gorilla in the room, my source of premade wort for starters has disappeared. Does anyone know of any alternatives? I could can my own starters, sure, but I'm willing to pay a little for convenience. I do also plan to start repitching slurry, as I've finally nailed down some favorite strains, but I need a stopgap in the meantime.
I've heard of folks using Goya Malta for starters. Malta is really dark though, not sure how it would work with the SNS starter method.
thank you for the suggestions. Ill mess around with a few things and see if anything helps. If i find a solution and if anyone is interested i can share!
Since the LHBS is a 220 mile round trip, I tend to like to use dry yeasts. I've brewed several tasty saisons with Lallemand Belle Saison. I want to try some other Belgian styles and need your input on dry Belgian yeasts.
Here's a list of yeasts (in no particular order) that I've seen online:
- Lallemand Abbaye
- Mangrove Jack's M31 Belgian Tripel
- Mangrove Jack's M21 Belgian Wit
- Mangrove Jack's M41 Belgian Ale
- Mangrove Jack's M47 Belgian Abbey
- Mangrove Jack's M27 Belgian Ale
- Fermentis Safbrew BG-256 Ale (formerly Abbeye)
- Others that I missed?
- Fermentis Safbrew T-58 (added)
Your comments greatly appreciated.