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Yahoo search for "Homebrew Forums". Great bunch here, and worth it just to find out about 'How to Brew'!

Gotta go w/ Will Rogers- humorous common sense w/ a twang, & maybe even learn to rope!

Thanks, David. Upon reading after posting (of course!) both Mosher & Palmer said essentially the same thing. There's probably a post on it here that I didn't search out!

Just a quickie- what happens to the the enzymes when I toast some pale malt for 10-15 min. @350F? Haven't seen this covered anywhere. I'm thinking that I may denature some, but not all, of them, ala Munich/ Vienna malt. Any thoughts, hard facts, or WAGS appreciated! Sully

At the risk of sounding hopelessly light-weight, my two faves are Saten Ur-Maerzen & Pilsner Urquell. I enjoy many others but these constantly find their way into my refer.

I've used the Chaz P. method in an Oktoberfest- 2 lb.- 350* for 10 min. nice red color and toasty/malty flavor. Other uses weren't quite so noticable BUT it didn't hurt! Sully

I've been intrigued by these hops, seeing them described in various places. Anyone have a description/opinion on them? Also, I'm wondering how to get the 'earthy' taste of an old favorite- Fischer from France. ? Hops and/or yeast? Sully

Maybe a 40 or 50 O.G. ale incorporating a fairly light base malt and a little (1-2 lb.)color malt (home toasted?). Then 1-1.5 oz. low to med. a.a. hops. 'Comfort' beer for the masses!

i.e. hoppy, malty, Cascades- SNPA! I can only drink a couple at one sitting, but I LOVE it