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Author Topic: Grain Comparison – Pt. 2: Maris Otter vs. Domestic (US) 2-Row | xBmt Results!  (Read 10412 times)

Offline denny

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I think you may be right there, Denny. I saw "Pacific Northwest" on the sack of grain and figured it was their Northwest malt offering (i.e. Northwest Pale Ale malt), but according to NorCal Brewing's website the printing on the front of xBmt's bag matches the plain jane US 2row.  I take back all of my hateful words :D

Believe me, I've used enough GW pale malt that I can recognize it pretty easily.  And can I put in my occasional plea to not refer to malt as "2 row"?  It just isn't very descriptive.  How about pils, pale, pale ale, etc.?  Those are all 2 row, but the names refer to different colors.
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Offline klickitat jim

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I think you may be right there, Denny. I saw "Pacific Northwest" on the sack of grain and figured it was their Northwest malt offering (i.e. Northwest Pale Ale malt), but according to NorCal Brewing's website the printing on the front of xBmt's bag matches the plain jane US 2row.  I take back all of my hateful words :D

Believe me, I've used enough GW pale malt that I can recognize it pretty easily.  And can I put in my occasional plea to not refer to malt as "2 row"?  It just isn't very descriptive.  How about pils, pale, pale ale, etc.?  Those are all 2 row, but the names refer to different colors.
I use 2 row in all of my beers

Offline HoosierBrew

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I use 2 row in all of my beers


Yeah, me too. Lots of versions of it.  :)   
Jon H.

Offline blair.streit

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Of late I've become more a fan of munching on the raw grains to see which ones I like the best for a particular recipe, rather than saying "MO is more biscuity, 2-row is more bland", as nothing could be closer to the real truth than just by munching on a couple kernels of each immediately prior to buying or brewing.
I've never brewer with a malt I didn't chew first.

Offline brewinhard

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Of late I've become more a fan of munching on the raw grains to see which ones I like the best for a particular recipe, rather than saying "MO is more biscuity, 2-row is more bland", as nothing could be closer to the real truth than just by munching on a couple kernels of each immediately prior to buying or brewing.
I've never brewer with a malt I didn't chew first.

Then I am assuming you have not brewed with rye malt, as that s**t will bust your teeth in half!

Offline blair.streit

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Of late I've become more a fan of munching on the raw grains to see which ones I like the best for a particular recipe, rather than saying "MO is more biscuity, 2-row is more bland", as nothing could be closer to the real truth than just by munching on a couple kernels of each immediately prior to buying or brewing.
I've never brewer with a malt I didn't chew first.

Then I am assuming you have not brewed with rye malt, as that s**t will bust your teeth in half!
I used to chew on wheat straight from the field as a kid. In this case, "chew" doesn't mean you have to make it all the way through ;-)

Offline erockrph

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I'd be interested to see similar experiments comparing malts of similar kilning levels. Briess Pils vs a well-respected continental pils would be good. Pale Ale malt (MO, or otherwise) vs Vienna would be another one. Weyermann floor-malted Pils vs their standard Pils malt. Etc.
Eric B.

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Offline dmtaylor

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Of late I've become more a fan of munching on the raw grains to see which ones I like the best for a particular recipe, rather than saying "MO is more biscuity, 2-row is more bland", as nothing could be closer to the real truth than just by munching on a couple kernels of each immediately prior to buying or brewing.
I've never brewer with a malt I didn't chew first.

Then I am assuming you have not brewed with rye malt, as that s**t will bust your teeth in half!

Nothing could be further.  I love rye malt.  But yeah, it's quite steely.
Dave

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Offline MDixon

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Chew some CaraPils, call me from your dentist while you're getting the crown put on. ;)
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