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Old 08-29-2012, 01:03 AM   #11
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Originally Posted by logan3825 View Post
Pretty easy. Just don't worry about style restrictions.
good point


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Old 08-29-2012, 01:53 AM   #12
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The "Innskeeper" from Northern Brewer is my favorite recipe, thats my house beer. I would totally make that beer with Maris Otter Pale.


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Old 09-06-2012, 12:25 AM   #13
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Just received a 6lb. jug of it today from NB. Going to try it with either s-33 or munton's ale yeast. Any recommendations on which to go with?
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Old 09-07-2012, 01:11 AM   #14
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Just received a 6lb. jug of it today from NB. Going to try it with either s-33 or munton's ale yeast. Any recommendations on which to go with?
Munton's ale yeast kind of sucks. On the other hand, s-33 is more for Belgians and wheats.

What hops will you use? M.O. would be great for an English Bitter using Safale 04. Munton's is an English yeast, but doesn't attenuate for all-malt beers.
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Old 09-13-2012, 01:03 PM   #15
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Munton's ale yeast kind of sucks. On the other hand, s-33 is more for Belgians and wheats.

What hops will you use? M.O. would be great for an English Bitter using Safale 04. Munton's is an English yeast, but doesn't attenuate for all-malt beers.
I did end up using the Munton's, pitched dry. Temp in my basement is 76 degrees, pretty constant this time of year. There were bubbles pushing through the airlock w/in 1 hour. And by morning there was a good kreusen going. I used Cascade hops, my personal favorite.
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Old 09-13-2012, 07:11 PM   #16
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it makes great barley wine.
Not sure how you can make american style anything with english ingredients, but it will make a good barley wine.
Maybe he's using American water and equipment? Just sayin.. Still probably English.. Just thinking out loud, I'll stop now.
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Old 09-13-2012, 09:29 PM   #17
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I guess it will be a no style barleywine. Lots of hops with an English malt.
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Old 09-14-2012, 12:10 AM   #18
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I just saw the 12/12/12 thread and thought of using this MO extract for a barley wine on that day.


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