I was looking at some recipes to brew an amber, and they almost all called for dextrin malt in the grist but also fairly low mash temps. Why not just bump up the mash temp?
I have a few corny kegs I am trying to sell to get some new gear, particularly a chiller and a pump.
Five ball locks for $200.
Three pin locks for $100.
I am in Orlando and would like to deal locally.
My buddy Aaron and I have been talking about brewing beer for years. We finally started brewing last May and we've been going at it full blast. HBT always pops up whenever I google anything remotely brewing related, so I figured I'd start an account.
Cheers!