Recent content by Baltisotan

Alright, bear with my madness for a bit. Recently I've been very interested in hop glycosides. Unlocking that special citrus/hop flavor I love so much is something I've been chasing with every IPA I've made. On my latest batch (brewed Sunday 6/21) I did 1 oz Mosiac/1 oz Amarillo/1 oz Citra...

I had always figured the hard part was actually malting. Since base malt is kilned slightly, I'm just taking it back. Carmel malt would take some soaking, but considering Palmer and Mosher give directions for toasting your own malt I figured I'd give it a try.

Looking at making a Porter from only base malt and wheat, roasting my own to get the color and flavors. Some background: I'm a member of Kitchen Sink Anonymous. Used to have about 3-4 different tiny malt additions around 3% of the grist. My brews were muddled and mediocre. Since then I've...