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Old 01-28-2013, 11:04 PM   #11
thackers
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Nov 2012
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That is very useful information thankyou very much I will look into this more. In your opinion would you say that whole grain makes an improvement in the beverages you make?

 
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Old 01-28-2013, 11:16 PM   #12
sweetcell
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tripels are big beers with high alcohol. most big beers do in fact require time to age out, for the hot alcohols to calm down, etc. you can try a tripel when it's fresh but expect harsh flavors. if you want to drink a beer faster than that, try something a little smaller (aka a regular beer: pale ale, IPA, oatmeal stout, etc. avoid anything with the words "Imperial" in it).
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- Drinking: NHCPA (BPA and APA made with ingredients from Baltimore), 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 01-29-2013, 08:57 PM   #13
Hanglow
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Mar 2012
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Quote:
Originally Posted by thackers View Post
That is very useful information thankyou very much I will look into this more. In your opinion would you say that whole grain makes an improvement in the beverages you make?

Yes and it also means you can make any beer you want, you aren't limited by the kits.

That's not to say you can't make perfectly decent pints from the likes of Woodfordes or Coopers or Brewferm extract kits. They also have the advantage of only taking an hour at most to make up (compared to 5 or 6 hours for an all grain mash and brew) and there's less chance of any cock ups too.

But if you have the time and can afford the basics then I'd certainly recommend all grain

 
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