cheesebach
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- Jun 27, 2014
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I just saw this- so I imagine it's way too late to give advice now, but just in case someone else wants to know-
1. I like Wyeast 1335 because it's clean and enhances the malt flavor, but I love Wyeast 1450 (Denny's favorite) because it gives a wonderful mouthfeel and balance without being underattenuated. Definitely not Windsor, as it would finish at a too-high FG, and maybe notty but I've never used notty with it.
2. No. Black barley is unmalted and very dark- more like a coffee roast than roasted barley has.
3. I don't know- I don't like chocolate and never tried it.
4. Yes! One of the members here sent me a couple that he aged in bourbon/oak and it was fantastic.
5. I've found that I like it best 'as is'.
Are you sure about #2? Both black barley and roasted barley are unmalted AFAIK. I believe “Black Barley” is just the name Breiss gives their roasted barley product, since they also have a “light” roasted barley. The roasted barley from Crisp has a comparable Lovibond to the Breiss Black Barley and would probably be a direct substitute. According to the Breiss website (the only producer of a product called “black barley” that I know of), the only difference between the two is the color - the other characteristics are basically identical according to the product page:
http://www.brewingwithbriess.com/Products/Roasted_Barley.htm
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