Author Topic: Speciality Grains  (Read 864 times)

Online HoosierBrew

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Re: Speciality Grains
« Reply #15 on: March 02, 2014, 03:45:50 PM »
Sweet tea vs tea with no sugar. In beer and wine they call a lack of sweetness dry.

+1. Yep.  I'd throw in English Barleywine  vs  Saison.
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Offline klickitat jim

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Re: Speciality Grains
« Reply #16 on: March 02, 2014, 04:21:39 PM »
Trouble for him might be finding a saison or barley wine... I figured in Florida he might could find sweet tea lol

Online HoosierBrew

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Re: Speciality Grains
« Reply #17 on: March 02, 2014, 04:29:39 PM »
Good point .    ;)
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Offline flbrewer

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Re: Speciality Grains
« Reply #18 on: March 02, 2014, 05:19:35 PM »
We have both here, no worries! Jacksonville is surprisingly a large craft beer scene. A few great breweries, a great beer bar with soon to be over 200 taps and fantastic bottle shops.
Regarding the tea thing, I was unaware but apparently in places outside of the south there is no such thing as sweet tea...who knew?   


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Offline klickitat jim

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Re: Speciality Grains
« Reply #19 on: March 02, 2014, 06:26:04 PM »
We make our own at the table. Glass conditioned with granular sediment

Offline 69franx

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Re: Speciality Grains
« Reply #20 on: March 03, 2014, 12:13:14 PM »
We make our own at the table. Glass conditioned with granular sediment
Thanks Jim, epic!
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Fermenting: The Queen's Diamonds EBW, Ringler Pilsner from Ron Price recipe in the wiki
Conditioning:
In Bottles: BCS Dunkel, Bock Me traditional Bock, Nothing Special About It (ordinary, now Special Bitter)
In the works: House IPA, You're my Hero Hazelnut Double Brown, , "Barky Pilsner" also from

Online Steve in TX

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Re: Speciality Grains
« Reply #21 on: March 03, 2014, 12:25:03 PM »
We make our own at the table. Glass conditioned with granular sediment

That doesn't fly here. People will drink water or Dr Pepper if sweet tea is not available. I like my tea straight. I hate the term unsweetened.
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