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Old 04-16-2012, 12:04 AM   #331
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I've been using the Franco-Belges Kiln Amber and like it. I use it in a lot of my beers in a small quantity.
Cool. I might order a bag of that also then. I don't see that item number on the spreadsheet though.

Is it okay to just go ahead and add it or is there a reason some items are on the sheet and some aren't?
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Old 04-16-2012, 12:25 AM   #332
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I did have one quick question. Does anyone have an amber malt recommendation? When I was looking through the malts I didn't see one. I'm probably just being blind. I know that amber can go by various names though.
Stay away from the Thomas Fawcett's Amber, the bag we got in the last buy was horrible for sticks and rocks. Havent seen that issue with any other Fawcett's and I've used 15+ bags to date.
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Old 04-16-2012, 12:41 AM   #333
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Cool. I might order a bag of that also then. I don't see that item number on the spreadsheet though.

Is it okay to just go ahead and add it or is there a reason some items are on the sheet and some aren't?
Added FB caramel amber and kiln amber to the sheet for ya.
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Old 04-16-2012, 12:48 AM   #334
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I checked my notes and I actually have the caramel amber and not the kiln one. My opinion of it hasn't changed though

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Old 04-16-2012, 12:56 AM   #335
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I think the kiln amber is closer to a traditional amber malt, right? I think amber is generally around 25 L but the sheet says 15-23L for kiln and 30-38 for caramel.

Generally I've used CaraAmber when a recipe calls for amber because that's what my LHBS has. That's 27L so right in the middle between these hah. Decisions decisions .

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Old 04-16-2012, 01:06 AM   #336
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I "hopped" onto the centenital split. both EKG and cent are at 8/11. 3 more to close!

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Old 04-16-2012, 03:23 AM   #337
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If you want a real amber malt, you really need to go with one of the British maltsters. There really is no substitute. CaraAmber and CaraBrown are crystal malts, whereas amber malt is lightly roasted. Totally different flavors.

I've always been really happy with Thomas Fawcett malts, though you will get the occasional few pebbles or sticks in the mix.

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Old 04-16-2012, 03:51 PM   #338
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If you want a real amber malt, you really need to go with one of the British maltsters. There really is no substitute. CaraAmber and CaraBrown are crystal malts, whereas amber malt is lightly roasted. Totally different flavors.

I've always been really happy with Thomas Fawcett malts, though you will get the occasional few pebbles or sticks in the mix.
So what happened with you tasting with the "4th largest" guests?!
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Old 04-16-2012, 04:08 PM   #339
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So what happened with you tasting with the "4th largest" guests?!
Meeting with Fred and the three head brewers at the brewery this afternoon. Should be interesting...
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Old 04-16-2012, 06:01 PM   #340
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I've always been really happy with Thomas Fawcett malts, though you will get the occasional few pebbles or sticks in the mix.
So how bad are we talking with the sticks & pebbles? I wouldn't want to mangle my crusher because I missed a rock or something.

I assume cranking down on a rock couldn't be good for the steel.
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