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Seriously, I'm just asking out of curiosity since it's been about 10 years since I've bottled a homebrew... I am bottle conditioning one of my belgians and they've been going for about a week. I'm not cracking any to test for at least 3 weeks. However, I did take a looka them this morning and...

Agreed.

That's my end goal here. I'd love to get to that point of knowledge. I'll get there.

Indeed, I am. Thanks, Larry!

My head is spinning.

Thanks everyone, love this place. I'm drowning in malt theory right now ;)

I'm guessing they have it somewhere because the NB recipe for "Zombie Dust" includes it too: 10.5 lbs Rahr 2-row -- 1.5 lbs Munich malt -- 0.5 lbs Carapils -- 0.5 lbs Medium Crystal

Ok, I'll probably ask them where to find it when I'm there...

Thanks for answering, Chickypad. Here's the other thing that's confusing. Their website has it: https://www.northernbrewer.com/briess-carapils-malt But I looked at all the buckets they had in the grain room and wrote down the names and Carapils wasn't on there...

I think I'll have to automatically trust you just because it looks like you're a packer fan. From a guy named chezhed to a guy with a Packer tattoo on his left arm and a season ticket holder, I think we've got something in common ;)

Thanks, that makes me feel a little better. Guess it's just something I'll learn with time. In the meantime, at least I have a great place to ask these questions :) Was I correct on these two?

So when it calls for a Munich Malt and NB has Belgian and German varieties, there won't be much of a difference? Since I'm brewing a Zombie Dust which sites in the Pale Ale/IPA scale, I'm not sure which style I'd choose. There's also a Bonlander, which the website says is an American munich...

I'll check these out, thank you. For someone who doesn't know malts that well yet, you can see how it'd be confusing. The recipe says Pale Malt - 2 Row, and you said 2-row Brewers Malt...it's the word Pale that threw me off. I didn't know that 2-row Brewers Malt is considered pale. This is...

So, I've been looking through recipes and sometimes it mentions a malt that I can't match a name to at Northern Brewer. For instance, making a Belgian a few weeks ago, I needed a Belgian Pale Ale and Belgian Pilsner. Searching on NB's site provided a number of options, but through some advice...

I can't stop eating the smaller pieces. So good.

Well, here are the results!

I made the #5 tonight. Color turned out great!

I'm gonna try this tonight...

Probably just increase to 300 at the end and pour onto cookie sheet. I bet that works...

Cool. Looks fairly simple, just adding water several times during the process. I wonder if this can be made into the hard rocks and stored in a freezer. That's what I did for my clear batcha nd it worked well.