Tagged Questions
5
votes
1answer
337 views
Substituting American Two-Row for British Pale Ale Malt
I would like to brew Jamil's Dry Stout from Brewing Classic Styles, which calls for "British pale ale malt," but I happen to have about 75 lbs of 2-row malt already, and I would like to use it.
Can I ...
4
votes
2answers
242 views
Increasing Malt Aroma
How does one get more malt aroma out of a recipe?
If I want more roasty aroma I know I can add more roasted malt. But eventually, there is appoint where I can't have too much or the recipe itself ...
7
votes
2answers
404 views
Carastan substitute?
I recently brewed a recipe that called for Carastan malt. My LHBS didn't carry it, so I just used 40 L Crystal. In the finished beer, I'm missing the toffee and toastiness found in the original. Does ...
4
votes
3answers
500 views
Munich and Vienna Malts - Dullness
I don't have a whole lot of experience (I've been brewing all-grain for less than a year) but I've found that every beer I've made with Munich or Vienna malt (usually 2 - 4 pounds in a 6-gallon batch) ...
7
votes
2answers
1k views
How do you malt your own barley?
My local health food store sells various types of grain, including barley, which are labelled "unprocessed". So my question is - can I malt this barley and use this in my homebrew? How does one malt ...
3
votes
1answer
114 views
Opinions on base malt: Prairie Malt from Biggar, Sask.
I'm wondering if any of you have any opinions on a base malt called "Prairie Malt", made by Prairie Malt Limited of Biggar, Saskatchewan (Canada).
There's something in the flavor of some of my beers ...
8
votes
2answers
202 views
Differences in various Maltster's 2-Row
How much flavor variation exists for 2-row malted barley from different malsters? For example, how different is 2-row malt from Rahr, Briess, Canada Malting, Malteurop other than price?
11
votes
3answers
569 views
What is a “biscuit”?
When reading about malt and beer flavors, I often come across words like "biscuity" and "biscuitlike".
Where I live (Western Canada) "biscuit" is a somewhat ambiguous term, and is not used much. ...
5
votes
3answers
307 views
What is the distinctive flavor in Warsteiner Premium Verum?
To me, there's a really distinctive flavor in Warsteiner Premium Verum. I get a ton of it in Warsteiner, a fair bit in Beck's, and a bit in Pilsner Urquell. I'm quite sure the thing I'm tasting is ...
6
votes
2answers
1k views
How to smoke your malts
How would I go about smoking barley (no points awarded for answering "in a pipe")? My LHBS has a couple of smoked varieties, but not the exact type of smoke I want. I'd like a method that doesn't ...
8
votes
1answer
1k views
How does malted wheat differ from malted barley?
Aside from the fact that they're two different types of grain, how do the two malted grains differ in terms of their effects in beer such as flavor, body, head, etc. when used as base malts?
4
votes
2answers
81 views
What is a good resource for flavor contributions of different ingredients?
For those of us who are still brewing from kits and recipes and want to branch out and try building our own flavors, what resources are there that describe the various flavors contributed by ...
