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If amber isn't your cup of tea, then there are plenty of "similar enough" grains out there. For me, Brown malt tastes like ass, so I don't use it. Brew god Orfy posted these words of wisdom years ago: You could use Amber, Brown, Victory, Biscuit, Special Roast, Pale Chocolate - amongst others...

I noticed that Viking Malt in the US raised prices by about $1/pound. They used to be cheaper than the pack, and now in the pack.

Thanks Ba-brewer. To explain further, I don't really care about Lithuanian yeast per say. It's just that my niece is teaching international school there, and my brother and his wife were visiting. Since it's too hard for rookies not speaking the language nor knowing what they are looking for to...

Thanks for the update. The German one might be interesting in a good way? dunno. probably worth making a small batch just for fun. By asking a non beer drinking non Lithuanian speaking relative to buy farmhouse beer yeast, I shouldn't be surprised by what I got. :eek:

My sister in law brought back both Lithuanian bread yeast, and German bread yeast that had been imported to Lithuania. I'll trying brewing small batches with both, but I guess the Lithuanian might be more "farmhouse" like?

Looking at the THOR LAGERØL 20L 3.5# munich light 3.5# lager .5# Crystal 60 6oz melanoidum Tettnanger and/or middlefruh (I've got english hops as well) Lithuanian bread yeast OG1042 FG1015? Q: what should the IBU be? I know it's low. Or what should the BU:GU ratio be around? BU:GU 0.50 Q: FG...

@Protos Thanks, you've just saved me an order at MoreBeer. I'll just substitute and use the Lithuanian bread yeast. Did anyone else notice that Viking Malt cost has increased about a dollar a pound sometime in 2022? It used to be much cheaper than other malts on MoreBeer, and now it's priced...

Long boring story short, my niece teaches in an international school in Lithuania. Whilst not able to acquire authentic Lithuanian farmhouse yeast, I got the next best thing being Lithuanian dry bread yeast. Seems to me it should be something decent to try with these Danish legacy recipes. What...

Stinging Nettle Ale. My kids have recently been keen on foraging. At about the same time, the Machine House Brewery in Seattle with an English head brewer, released their seasonal Stinging Nettle Ale. My LHBS guy gave a head's up, and I went and tried some last Saturday. Quite nice and actually...

Wow, just discovered this thread. Pretty awesome. Gonna have to get some Viking malt and have a try. @Knox Really interesting posts!

Bumping this thread. The local area cask ale brewery makes an annual stinging nettle ale. Stinging Nettle Ale I had to make a special trip over (15 minutes drive) to try a pint. Pretty dang tasty. Kind of akin to a stronger earthier fuggles. Bill the brewer wasn't there tonight, but the server...

I have settled on using First Gold as the bittering hop for English ales. Then depending on my mood and freezer, finishing hop can be first gold, EKG, Bramling Cross or Fuggles. All pair well in my humble opinion. First Gold is around 7.5% alpha, so higher than the others for bittering. I...

I'm no expert but have played with this a bit. You can definately make something drinkable and interesting. Soak the bourbon in oak chips for at least a few days, probably longer. Then play around with pouring off a couple of ounces of your ferment, add a bit of your oaked bourbon to taste...

Mead only or does that extend to cysers, melomels, etc?

Notty works well for a dry stout too!

WLP038 Manchester was gifted to me by someone on these boards that was clearing out the yeast bank (big thanks!). It's been by far the best yeast I've tried to get to Boddington's. And I need to revisit Tony's Pre 1970 Boddington Clone here: Recreating Boddingtons - Page 9 - Home Brew Forum I...

I would suggest trying West Yorkshire (NOT Yorkshire square) / Essex Ale. These should be more or less the same yeast. Gives a little "more" than Pub if that makes sense. Yorkie Square is way too much of a yeast for me. I did half a dozen batches and not one was good. Sometimes pure Saison...

I like First Gold a lot as my bittering and sometimes finishing hop for things English. It's my go to for the bittering addition, and then finish with BX, EKG or Fuggles. I got a couple of pounds from Midwest on closeout. Heck, I first got a pound on close out from about 7 years ago from...

Pub flocs like crazy. Like a snow globe with big old chunks. It's a great yeast.

I would pitch the W. Yorkie first, let it go until you're down around 1020 or below, then toss in the Notty. Chris White of Whitelabs sez that the yeast flavor is infused in the first half or so of the ferment. Just a hazy recollection and I'm sure someone will chime in here with the exact quote...