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Does anyone know of any maltsters that are creating an enzymatic brown malt? I'm interested in attempting an 18th century porter.

Trade no longer needed, but I don't have the ability to delete this thread. Thanks.

Thanks for the suggestions so far! I do realize that a peppery porter sounds a little strange. It's all part of my even stranger plan to make a beer that reminds me of good English tobacco.

motorneuron: I like the challenge. Constraint makes for creativity! And one of the things I love about beer is the incredible variety of flavor that you can get with just three or four ingredients.

Hello Gurus! I am working on a porter, and one of the goals that I have set for myself is to make a very peppery beer without actually using pepper or spice. In other words, to find yeast and hops that would give me strong pepper notes on their own. Ideally, since this is going to be based on...

thanks, guys!

It's down to 1.018. Tastes ok at the moment. Maybe a hint of soapyness? I'm probably being paranoid.

My OG was 1.062, and when putting it into the secondary, my FG was a little higher than I wanted, about 1.025. But when I stupidly added the sugar, I would have ruined that reading. I'll take a reading tonight, but am not sure if that will help. I should have also mentioned that the airlock's...

I am working on an Old Ale and racked to my secondary after primary fermentation had died down. I (not very brightly?) decided, while putting it into the secondary, to rack it onto a syrup of brown sugar to play with the flavor. This, of course, set off another round of fermentation that has...