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Old 10-25-2012, 01:55 AM   #1
ThePonchoKid
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This barley is pure madness. It sings to me.

What is in this grain?



 
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Old 10-25-2012, 02:15 AM   #2
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Maris otter is not barley. Its the pelletized feces of pre-pubescent, post marital, virgin, double horned unicorns. Its magical and legendary, and actually doesn't even exist. Forget everything,


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Old 10-25-2012, 03:26 AM   #3
Rev2010
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First time I've used Marris Otter myself, the brew is still in the fermenter - kind of a Fuller's London Pride style ale but not a clone per se. I have to ask, does it matter the brand? I used Crisp Marris Otter but see there are a few others out there. Are any better than the others?


Rev.

 
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Old 10-25-2012, 03:32 AM   #4
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I have Baird's MO in stock/inventory. More than 2 sacks worth currently. I make a MO SMaSH that is so damned good you forget about all your worries. It's so good, even a Mormon cannot refuse it.

I love the smell of freshly crushed MO in the morning... It smells even better when you're mashing it.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 10-25-2012, 03:37 AM   #5
Rev2010
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Christ, I'm rather intrigued but this grain as this is by no means the first time I've seen such favor to this malt. I'd been waiting to try it and soon will get to taste it in my own ale so I'm looking forward to it!


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Old 10-25-2012, 03:40 AM   #6
Golddiggie
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My MO SMaSH uses EKG for the hops. I usually hop burst it to maximize hop flavor and aroma. Soooo daaaaamn gooooood. I have an IPA version about to go into serving kegs. Good thing since I'm on my last 3 gallon keg of the previous batch. I'll probably brew it again in about two weeks. Not sure if I'll do enough to just fill two kegs, or go bigger (again). All I know is that I do NOT want to run out of that brew.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 10-25-2012, 03:41 AM   #7
gbx
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Quote:
Originally Posted by Rev2010 View Post
First time I've used Marris Otter myself, the brew is still in the fermenter - kind of a Fuller's London Pride style ale but not a clone per se. I have to ask, does it matter the brand? I used Crisp Marris Otter but see there are a few others out there. Are any better than the others?


Rev.
...I've used Baird's and Thomas Fawcett. They both make awesome beers but the TF MO is definitely the more flavourful of the 2.

here is a review of several british malts: http://perfectpint.blogspot.ca/2011/...ts-part-i.html

 
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Old 10-25-2012, 04:17 AM   #8
Ogri
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Quote:
Originally Posted by gbx View Post
...I've used Baird's and Thomas Fawcett. They both make awesome beers but the TF MO is definitely the more flavourful of the 2.

here is a review of several british malts: http://perfectpint.blogspot.ca/2011/...ts-part-i.html
Thanks for that link

I'm contemplating my first attempt at BIAB and was looking at using MO in a recipe for a batch of Old Speckled Hen.

 
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Old 10-25-2012, 04:51 AM   #9
Wayne1
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I have used many maltsters versions of Maris Otter barley over the years. As far as I am concerned, floor malted simply tastes better than the machine turned malt.

Thomas Fawcett still floor malts, but the better tasting barley is the Warminster Maris Otter from Scotland. It is very traditional, all turned by hand. It just adds a better depth of flavor.

Best idea is to try the 4-5 maltsters version of Maris Otter barley for yourselves.

I have and I prefer Warminster.



 
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