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Old 03-10-2006, 02:48 PM   #11
autoferret
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Nov 2005
Orlando, FL
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i'm awaiting my kegging system for mine. waited to long to bottle.
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Old 03-16-2006, 10:54 PM   #12
autoferret
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Nov 2005
Orlando, FL
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Been stealing taste out of the keg and this stuff rocks!!!!
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Old 03-20-2006, 02:46 PM   #13
Thor
 
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Oct 2005
North Texas
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Curious...what does steeping a non-crystal malt like 2-row add to the brew? Starch, thus mouthfeel? Something else?
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On-deck: an ESB; a Sierra Nevada Porter clone; an Irish Ale
Primary: cleaning
Secondary 1: Summer Wheat
Secondary 2: American Ale
Bottled/Conditioning: Lonely
Bottled/Drinking: Heineken clone w/Calif. Ale yeast; Fat Tire clone

 
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Old 03-22-2006, 02:05 AM   #14
m_f
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Jan 2006
Lansing, Michigan
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Quote:
Originally Posted by Thor
Curious...what does steeping a non-crystal malt like 2-row add to the brew? Starch, thus mouthfeel? Something else?
Enzimes, I think. To conver other grains (non crystal, but with no diastatic power).
someone may call this steep a half a$$ed mash, but it is still better than just steeping and geting starch haze or raw flavor from unconverted starch.

 
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Old 03-22-2006, 04:18 AM   #15
autoferret
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Nov 2005
Orlando, FL
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ether way. This beer rocks!!!
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Old 03-28-2006, 04:59 PM   #16
Robbw
 
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Mar 2006
Massachusetts
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Did my first Oatmeal stout too. I was psyched with how good it came out.
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Primary #1: CTA v.4
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Drinking Keg #1: CTA v.4
Drinking Keg #2: Raspberry Wheat
Bottled. Imperial
Up Next: Sierra Nevada Pale Ale knockoff

 
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