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Old 11-14-2007, 08:28 PM   #21
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Originally Posted by bradsul
What about Canadian 2-Row? That's what I use!

Sorry - typical american. Forget that we have you guys up there.

You know it's like our attic. Important stuff is up there, just we forget about it all the time.

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Old 11-14-2007, 08:37 PM   #22
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I've used Rahr before and really like it. I go back & forth b/w Cargill and Rahr and think the two are practically identical.

I'm not gonna be of much help, Funkenjaeger. I have sacks of all three - domestic 2-row, MO and Belgian pils! FermentEd and I have been buying from Mid-Country Malt, who has a local warehouse. They have really good prices, so I can afford to do so.

Bradsul, what Canadian 2-row do you use? MCM offers Canada Malting and I've considered trying it out in the past.

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Old 11-14-2007, 08:38 PM   #23
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Quote:
Originally Posted by Rhoobarb
...Bradsul, what Canadian 2-row do you use? MCM offers Canadian Malting and I've considered trying it out in the past.
I really like the stuff from Canada Malt but there is a local malter about 15 minutes north of me that is good too. I can just never remember their name. They also carry Weyermann Pilsner so I guess I should try and remember sometime.
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Old 11-14-2007, 09:19 PM   #24
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Quote:
Originally Posted by Evan!
If I were you, I'd get a sack of MO and a sack of Munich or Vienna. MO can be used for almost anything, and Munich is great as a base grain and as an adjunct.
It wasn't that long ago that I heard someone say they use munich as a base malt, and I was shocked, I've only ever used it as a specialty grain, and even then only in small amounts. I've gotten used to the idea to some degree, but still not to the point that I'm ready to start using it as a base just yet... Maybe if I stumble across some recipe using munich as a base that gets rave reviews, I'll give it a shot someday.
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Old 11-14-2007, 09:21 PM   #25
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Quote:
Originally Posted by Funkenjaeger
It wasn't that long ago that I heard someone say they use munich as a base malt, and I was shocked, I've only ever used it as a specialty grain, and even then only in small amounts. I've gotten used to the idea to some degree, but still not to the point that I'm ready to start using it as a base just yet... Maybe if I stumble across some recipe using munich as a base that gets rave reviews, I'll give it a shot someday.
I use munich as the base in my rye ale. I go 60/40 munich/rye and it's very malty. Tasty though.
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Old 11-14-2007, 09:53 PM   #26
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Quote:
Originally Posted by Rhoobarb
...I'm not gonna be of much help, Funkenjaeger. I have sacks of all three - domestic 2-row, MO and Belgian pils!...
That's really the answer.

Keep sufficient supplies of everything you like on hand if you want to keep true to styles.

easier said than done...
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Old 11-14-2007, 10:11 PM   #27
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Slight hijack, quick question.

I brew mostly pale-amber ales at the moment, American and English. I'm doing my first lager at the moment and will probably be doing a few more soon but I'd still be doing 3-4:1 ales to lagers, would I be better off with UK pale or German pilsner malt?

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Old 11-14-2007, 10:52 PM   #28
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I use specific malts for specific beers but that is a personal choice. I believe MO has a toasty character that adds a great depth to pale ale, brown ale, stout, barley wine and the likes. Pilsner malt has a different maltiness and really sets off a pilsner, or fest beer. Munch and vienna are really good secondary bases for certain beers, hell, I even use 6-row from time to time for american style pils. The domestic 2-row you can get for $25 is really a fine grain. I recently got a bag of Simpson Golden Promise. I hear it is really great for scottish styles and milds. I don't know how many people will taste the difference, especially if you cut other corners, like yeast, hop varieties and mash temps. But why not try a variety and see what suits your brewing?

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