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Old 11-20-2014, 04:40 PM   #341
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Mike -

I have a question about malts; specifically American 2-Row vs Pilsner. Under Malts in the book, you mention that American 2-Row is a fine base given its neutral characteristics, but nearly ALL recipes I see for lambics/golden sours all start with pilsner. I know there probably isn't much difference between the (2). I tend to use 2-row in order to avoid the 90-min boil (2 young boys at home so all time savings are brew day are a blessing!). Other than a slightly lighter profile, is there any tangible advantage of using pilsner over 2-row? And if not, why does everyone opt for pilsner?

BTW, finished the book last week and started it over again last night, but skipping around hitting areas where I still have questions. Thanks for your work putting it all together for us.

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Old 11-20-2014, 05:07 PM   #342
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Originally Posted by Oldsock View Post

...Alex and I are in the planning stages for #7 still. Might be a bit later than usual...
It's not like you've been busy or anything...
Bottled/Drinking: Apfelwein, Leaping Goats Coffee Brown Ale (v1 & v2), Anniversary Barleywine, High Ground Gose, Vanilla Rhubarb Mead, Sour Blackberry Cider, Dos Caldera Porter (plain & whiskey versions), Evolution of Funk (Vol. 1)
Primary/Secondary: Evolution of Funk (Brett Saison mini-solera), BRB Melomel, Red River (Flanders) Red, Wild Cider, Frankencyser
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