Recent content by mochaporter

I'm pretty pleased with it...and the beer has been well received. Not quite 100% as I used a pinch of acid malt and a pinch of oats for body. It's quite pale....almost pilsner-esque, and has a cracker-y quality to it. Very clear wort, I barely vorlaufed at all before clear. I'd definitely...

@kombat "My understanding is that crystal malts are simply base malts that have been further kilned" You are describing kilned malts (biscuit, amber, brown, chocolate, etc.) which are different than crystal malts. Crystal malts are pre-converted prior to heat exposure - sometimes by hot water...

Blonde ale fermenting away.

Who's used it, what did you use it for, what are your thoughts on it? Edit: I'm specifically referring to 2-row pale base malt, not any specialty malts made with it (though I'd like to hear about that too...).

You could also go the opposite direction. Instead of trying to add more body to a small beer, just roll with the low gravity and brew something like a table saison.

I'm not an expert, but I see two potential problems right off the bat: 1)If you start too high (160-ish) you run the risk of denaturing beta amlyase before you fall into the range at which it will be active. 2)If you don't start too high you may fall out of active temp range before full...

Sorry to resurrect the thread, but this is the only search result I can find for anybody culturing Cuvée des Jonquilles yeast up from a bottle. To the OP, did you ever end up using that yeast?

You're only at ~60% apparent attenuation (if my math is right), so you might just pitch some re-hydrated dry lager yeast. Saflager 34/70 is pretty hardy, though I've never pushed it as high gravity as your beer. I use S-23 for big Baltic Porters and get good results and good attenuation. It's...

I agree on the crystal. Either add more or drop it. 2% won't do much. Otherwise it looks tasty....honey malt is absolutely *wonderful* in rye beers, IMO.

Which maltster? I've used MFB pale quite a bit but not Castle.

I have a vial of WLP 515 that I plan on using for a blonde BdG (not a clone, but something along the lines of Les Bière Des Sans Culottes). I want to accentuate the toastiness of French malt without adding much color. I considered added 8-10% Vienna to a Pils base but I'm not sure the effect...

Thanks!

Bump. How did the 1084 and the 011/1338 turn out?

Alvin Holmes lives in another world. I think that qualifies him as an alien.

It's been a year without a spring here is hop growing country (NW Oregon), so I was patient when things were kind of late getting going. However, just when I had finally given up on my 2nd year Glacier...2 days ago a couple of tiny shoots finally broke above the surface. So I guess you never know.