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Old 12-29-2012, 01:04 PM   #301
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Originally Posted by Haputanlas

I get that, I'm just wondering if this 15 minute addition will actually do anything with this small of a beer and with that small amount of hops with such low alpha acids.
I have heard that the aroma/flavor has less to do with the aa co tent and more related to oils and several other compounds - leading some to recommend that you don't correct late additions for alpha. I'd be surprised if you couldnt notice the difference in a side by side with and without the 15 min addition.
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Old 01-10-2013, 02:38 PM   #302
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Thanks very much for posting, and thanks for the extra info about 2-row+victory vs marris otter, that is very helpful.
To OP:

In your experience brewing this recipe, is there a difference between the MO and 2-Row/Victory versions? All things being equal, the 2-Row version will be cheaper. If there is a quality difference, I'd rather spring for the MO.

Thanks!
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Old 01-12-2013, 02:09 AM   #303
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To OP:

In your experience brewing this recipe, is there a difference between the MO and 2-Row/Victory versions? All things being equal, the 2-Row version will be cheaper. If there is a quality difference, I'd rather spring for the MO.

Thanks!
While the MO is quite awesome and won me the gold, I honestly prefer home toasting some 2-row to make my own victory, and adding that with 2-row for this recipe.

The flavors are fresh and malty, almost nutty.

I think I listed my process for home toasting is in the first few posts of this thread, give it a try, your house will smell fantastic while toasting the malt....malty, peanut buttery... Amazing. You won't be disappointed, and if you are like me you will start subbing home toasted and 2-row for all your recipes calling for MO.
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Old 01-12-2013, 06:11 PM   #304
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I just bottled my batch. I brewed on 12/24 and bottled today (1/12). I was a little surprised to see the final gravity at 1.024. My og was 1.049. I fermented in my closet ( no temp control) which ranged from 60-70 degrees. Could this have made the difference in the attenuation?


The beer tasted good straight out of the fermenter. I can't wait to see how it turns out when carbonated. I used 8 oz of chocolate malt and 1oz willamette and 1oz EKG.

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Old 01-12-2013, 06:35 PM   #305
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While the MO is quite awesome and won me the gold, I honestly prefer home toasting some 2-row to make my own victory, and adding that with 2-row for this recipe.

The flavors are fresh and malty, almost nutty.

I think I listed my process for home toasting is in the first few posts of this thread, give it a try, your house will smell fantastic while toasting the malt....malty, peanut buttery... Amazing. You won't be disappointed, and if you are like me you will start subbing home toasted and 2-row for all your recipes calling for MO.
I think you convinced me to try toasting.

Let me verify: you take 1lb of the total base malt (2-row) and toast it, then (after a week) add it back into the rest of the (2-row) grist for crushing.

Sound right?
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Old 01-13-2013, 03:22 AM   #306
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Originally Posted by Franc103

I think you convinced me to try toasting.

Let me verify: you take 1lb of the total base malt (2-row) and toast it, then (after a week) add it back into the rest of the (2-row) grist for crushing.

Sound right?
I really have to try this.
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Old 01-13-2013, 05:23 AM   #307
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I think you convinced me to try toasting.

Let me verify: you take 1lb of the total base malt (2-row) and toast it, then (after a week) add it back into the rest of the (2-row) grist for crushing.

Sound right?
Correct.
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Old 01-13-2013, 05:23 AM   #308
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I really have to try this.
Do it!
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Old 01-14-2013, 03:27 AM   #309
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Started this brew today. Second all-grain attempt. Thanks for the recipe can't wait to try it out

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Old 01-14-2013, 12:27 PM   #310
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Do it!
About to keg this. I have another 50ish lb of Maris Otter I have to go through before I'll likely do this.

Anyways, I know that I'm going to be making an English Mild one of my regulars. Hope this turns out as good as I'm looking for.
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