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Contents:
Re: A few replies (donniestyle)
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Date: Fri, 5 Jun 2009 13:45:50 -0500 (CDT)
From: donniestyle at directlink.net
Subject: Re: A few replies
> Subject: Too sweet? [SEC=UNCLASSIFIED]
> I haven't used Vienna before so am I making an excessively sweet
> wort if I add crystal?
Vienna is a more highly kilned malt. It is dry when kilned. It is
fermentable, like pils or pale malt. Munich malt is damp when kilned, and
is slightly sweeter, but it doesn't make excessively sweet beers either.
I like your recipe. Give it a go. I'm sure you'll like it too. You may
also try some other darker malts sometime, Munich, Biscuit, Aromatic, etc.
> Subject: Re: Good Grainy Flavor
> I would recommend using it [6-row pale malt] to entirely ...
> Potentially there could be a lot of trial and error involved.
I would not recommend making a beer with 100% 6-row malt. Use 6-row malt
for BJCP categories 1A, 1B, 1C, 2C, and 4A, and you will also use corn,
rice, refined sugars, or other fermentable adjuncts in those styles
because 6-row malt has more protiens, polyphenols, nitrogen, and other
things that need to be thinned out. You can make a beer with 100% 6-row,
and you might like it.
> Subject: Re: Jellotin and Carbonation
> Here's a trick to monitor carbonation. When you bottle, fill one
> 12-20 ounce PET soda bottle.
Nice - thanks.
By the way, I just recently became a BJCP judge, and certainly don't claim
to know it all. My post may not be perfectly accurate, but intended to
help. If you have any questions or are curious for more information, I
would recommend the bjcp.org study material. You will find a lot of
information, and suggestions for further reading.
Slainte!
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End of HOMEBREW Digest #5564, 06/05/09
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