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Old 05-20-2009, 01:42 AM   #1
Eischman
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I have a lot of extra Carmel malt from Briess and I was just curious as to what would happen if I used more malt in my next batch of beer??
Would it be sweeter or what??
If you have any Ideas let me know before I feed it to the deer.
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Old 05-20-2009, 02:05 AM   #2
Yooper
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It depends on the recipe. If you already have alot of caramel grains, you may not want to add more. But you can definitely save those grains and use them when you have a beer that can benefit from them!
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Old 05-20-2009, 02:07 AM   #3
Tech211
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It would end up sweeter, but be careful with it. Crystal malt yields largly unfermentable sugar. If you add too much it's going to be cloying.

 
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Old 05-21-2009, 12:55 AM   #4
Eischman
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Well, there`s another good question! How long can you ''save'' grains before they ''go south''?

( No offence to our southern states!)
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Old 05-21-2009, 03:19 AM   #5
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Quote:
Originally Posted by Eischman View Post
Well, there`s another good question! How long can you ''save'' grains before they ''go south''?

( No offence to our southern states!)
are they crushed or uncrushed

 
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Old 05-22-2009, 12:46 AM   #6
Eischman
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Uncrushed in a 50# bag
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Old 05-22-2009, 12:59 AM   #7
jagg
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Quote:
Originally Posted by Eischman View Post
Uncrushed in a 50# bag
If you keep the bag dry it will last a long time, probably a year or so I would think, maybe someone who has kept grain that long can give a better answer, I dont seem to have that problem though, Im constantly running out

 
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