Author Topic: Over Attenuating Yeast - How is it Possible?  (Read 3824 times)

Offline kylekohlmorgen

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Re: Over Attenuating Yeast - How is it Possible?
« Reply #15 on: May 22, 2013, 11:47:46 AM »
Doesn't Rogue use malt from house-grown barley? Not sure if they use it in all of their beers.

If so, substituting a highly-modified base malt could make a big difference.

They use it in some of the beers.  Some are 100%, some are only a bit.  Most beers at Rogue are made from Great Western malt.

Checked after I posted - website said DDG uses GW pale malt.
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