[jeffy]

In the Philly area there is Double Eagle, run by Jeff Gladish's brother.

https://www.doubleeaglemalt.com/

They have a good looking portfolio


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My brother Alan sent me some really nice Pilsner malt recently. I made a German Pils and today a Pre Pro Pils.
I’m not sure if it is available at Homebrew stores though. 

[Fire Rooster]

https://www.epiphanymalt.com/

[ynotbrusum]

I just finished off a sack of Briess Brewers Malt and I liked the results on a few American Premium Lagers.  I have been using Proximity a fair amount, because my LHBS gets it regularly.  That one seems pretty good in the American styles that I Brew.  I have tried several craft malts, too, and have not been disappointed.

On Continental malt - Believe it or not I just got my first sack of Barke Pils, so I am anxious to see how it works in a German Pils I made yesterday.

On the British styles, Golden Promise has been my go to instead of Maris Otter.

[Saccharomyces]

There’s a huskiness I get in briess and great western that I don’t get from other base malts. I don’t find it that offensive, but it’s not pleasant either, so Ive switched to Golden Promise and have really liked it.

Huskiness is a problem I got with Briess 6-row and some of their specialty malts, but has been at least 15-years since I last used any Briess product other than pale spray malt for starters and agar solidified media. Truth be told, there was a period where I used imported Pils malt for everything, even British and American styles. My biggest problem with Briess 2-row was that it had little in the way of malt backbone. I always had to add 10% carapils to recipes.  I tried to switch to British malt for ale styles, but I find British malt to be hit or miss when it comes to mustiness.

[BrewBama]

Briess has a base malt that is huskless to solve the issue.

From their website: “MaltGems is crafted by removing the majority of husk, fine grit, and flour from our milled Synergy Select Pilsen Malt. What remains is MaltGems — the heart of the malt — that can be lautered like a traditional brewer’s grind to deliver exceptional performance. This innovative product reveals true malt flavors with a remarkably clean finish. Expect balanced taste with notes of bread, cracker, and honey.”


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[Saccharomyces]

My brother Alan sent me some really nice Pilsner malt recently. I made a German Pils and today a Pre Pro Pils.
I’m not sure if it is available at Homebrew stores though.

Do they give tours?

[denny]

I just finished off a sack of Briess Brewers Malt and I liked the results on a few American Premium Lagers.  I have been using Proximity a fair amount, because my LHBS gets it regularly.  That one seems pretty good in the American styles that I Brew.  I have tried several craft malts, too, and have not been disappointed.

On Continental malt - Believe it or not I just got my first sack of Barke Pils, so I am anxious to see how it works in a German Pils I made yesterday.

On the British styles, Golden Promise has been my go to instead of Maris Otter.

Keep in mind that GP and MO are barley varieties, not malts per se.  What the maltster does with them is what makes the difference.

[hopfenundmalz]

MO is owned by Warminster Malting, they make the most flavorful MO that I have used.

GP is owned by Simpsons. Baird Fawcett is their customer for the variety. This podcast gets into GP.

https://beerandbrewing.com/podcast-episode-146-Richard-Simpson/

[denny]

MO is owned by Warminster Malting, they make the most flavorful MO that I have used.

GP is owned by Simpsons. Baird is their customer for the variety. This podcast gets into GP.

https://beerandbrewing.com/podcast-episode-146-Richard-Simpson/

I've used GP from both Simpson and Fawcett.  Far ooreferred the Simpson.

[hopfenundmalz]

MO is owned by Warminster Malting, they make the most flavorful MO that I have used.

GP is owned by Simpsons. Baird is their customer for the variety. This podcast gets into GP.

https://beerandbrewing.com/podcast-episode-146-Richard-Simpson/

I've used GP from both Simpson and Fawcett.  Far ooreferred the Simpson.

I think I got that wrong, Fawcett is correct. Edited.

I still have part of a bag of Simpsons GP to use up.

[jeffy]

My brother Alan sent me some really nice Pilsner malt recently. I made a German Pils and today a Pre Pro Pils.
I’m not sure if it is available at Homebrew stores though.

Do they give tours?

I’m sure they do.  I will ask and get back to you.

[jeffy]

My brother Alan sent me some really nice Pilsner malt recently. I made a German Pils and today a Pre Pro Pils.
I’m not sure if it is available at Homebrew stores though.

Do they give tours?

I’m sure they do.  I will ask and get back to you.

He says yes, by appointment, but right now they’re in the middle of upgrades. When they get back to normal production they will be happy to start again.

[Kevin]

I've been using Briess 2 Row Brewers Malt for the past couple of years primarily because of cost. It is typically $30 more per 50 lb sack than Maris Otter or Golden Promise. I would love to use MO and GP all the time but not when I can buy almost two sacks for what one of those others cost.

[Cliffs]

There’s a huskiness I get in briess and great western that I don’t get from other base malts. I don’t find it that offensive, but it’s not pleasant either, so Ive switched to Golden Promise and have really liked it.

Huskiness is a problem I got with Briess 6-row and some of their specialty malts, but has been at least 15-years since I last used any Briess product other than pale spray malt for starters and agar solidified media. Truth be told, there was a period where I used imported Pils malt for everything, even British and American styles. My biggest problem with Briess 2-row was that it had little in the way of malt backbone. I always had to add 10% carapils to recipes.  I tried to switch to British malt for ale styles, but I find British malt to be hit or miss when it comes to mustiness.

It’s been a decade since I’ve used 6 row malt, but the current great western pale malt smells and taste like how I recall 6 row used to taste


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[goose]

I used to use Briess 2 row Brewers Malt for my IPA's.  I switched to a local malster West Branch about a year and a half ago for my pale base malt on a suggestion from Rob Stein (I also won a bag of it in a homebrewing competition).  I really like the malt and I think it makes the malt flavor in my Amarillo IPA pop a bit more.  Their malting facility is only about 20 miles from my house and they use locally sourced barley for their malts (I like buying local when I can).  It tends to have a slightly higher protein level than some of the West Coast malsters because of the difference in growing environment, but that is not a problem for this beer and I really don't get any haze from it.

For English Styles, like Porters, Stouts, ESB, and Irish ales, it's Crisp Maris Otter, since it is 100% Maris Otter barley and not blended with pale malt like Muntons is.  Although I sometimes seem to get a bit lower extraction from it, I like the flavor profile it imparts into these beers.