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Old 01-23-2012, 03:27 PM   #281
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I have an old family recipe from my grand parents from the late 1800's that is very close to this recipe, It used 3 pound of Blue Ribbon malt extract and 3 pounds of table sugar in six gallons of water and bread yeast. It was bottled when the fermentation was almost finished (two bubbles rising per minute in a water glass of wort) Bottle and store in a cool cellar for two weeks. covering the bottles with a horse blanket was suggested. (flak vest?) I have made this beer it did not taste like modern American filtered, carbonated rain barrel water.

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Old 01-24-2012, 01:11 AM   #282
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I have used Premier LME in a pepper beer I make and it always comes out pretty good, but I do add a lb of dme also. One thing about it, the price is right!

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Old 01-24-2012, 01:07 PM   #283
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Originally Posted by ron,ar View Post
I have used Premier LME in a pepper beer I make and it always comes out pretty good, but I do add a lb of dme also. One thing about it, the price is right!
Did you add the 3 lbs of sugar too - and was this a 5 gal batch?

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Old 12-22-2012, 05:00 PM   #284
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Anybody seen this stuff anywhere lately?

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Old 12-23-2012, 09:53 PM   #285
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Subsbcribe.

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Old 04-26-2013, 02:27 AM   #286
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I bought a case of it last year from a grocery wholesaler in northern Arkansas. used it a few times as a kicker to my other beers and once alone with specialty grains..it had a mild cider flavor ofcourse i dry hopped it too and added extra hops in the boil..lol not bad easy to drink for me
I live in northwest arkansas. Where did you find this malt?
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Old 04-26-2013, 02:49 AM   #287
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What store is it in what town. I live in northwest arkansas.

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