Recent content by Monsterc

Yes. If it still looks a little dark or tastes too roasted, I'd cut back on the amber malt a little. Be sure to let us know how it turns out! Cheers!

I think they use Dehusked malt only. That should make it a little lighter on color.

We'll send some up once we start bottling! Only doing kegs now. Chuck Stuhrenberg BigMuddyBrewing.com

Beer Philosopher - Drink Wisely.: Beer Activism Pays Off

http://beerphilosopher.blogspot.com/2009/08/beer-activism-pays-off.html

Yes, he said that too. There has been very much research into this. Now they say he never flew the kite in the storm. I don't know, I wasn't there.

Where did you move too?

Here's a letter I wrote to my senator in support of the Brewers Excise and Economic Relief Act (B.E.E.R. Act): Dear Senator Durbin, I just wanted to let you know I'm very much for the Brewers Excise and Economic Relief Act (B.E.E.R. Act) as I just started a small brewery here in...

I went all grain over a year ago and will never go back. All my friends want more and of my beer now and I can't keep up with demand. When I did extract there was always that extract taste and it never tasted like real beer. I did extract for over 20 years and I'm glad I switched to all grain...

Thanks for the link!:ban:

Does anyone know the difference between American Pilsner Malt and American 2-Row Malt?

Sounds Great! Let me know when you find the link:mug: Thanks, Chuck

Yep, It's 300 SRM. I think I'll try 4 oz. for 5 gal.:rockin:

Bob, I was thinking more like 4 oz. of roasted barley (300 SRM). When I plug it in to BeerSmith it gives a nice deep red color. But then again I'm not sure which roasted barley BeerSmith is using to calculate color, the american pale roasted barley (300 SRM) or the English roasted barley...

I need more red color. What's best to use? 120 Crystal or 300 Roasted Barley? Anyone have experience with these?