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I've never seen it before I malted it either. I malted it, per the instructions in the homebrewers garden. It took longer to malt than barley does. Flavor was fine, I used a pound in 5 gallons of preprohibition style pilsner and you could taste it in there.

Malted corn does not need to be gelatinized.

I usually use Willamette for bittering on this beer as well but I just opened a pound of magnum and I'm trying to use it up before hop harvest season.

I've dried corn on the cob, and then malted it. Added it to the mash like normal.

Most of my recipes are under $15 per batch, unless I'm doing a barleywine or something, it's just standard. Homegrown hops, hops direct bulk hops, bulk grain and home cultured yeast FTW! Brewed this today: Homegrown Willamette ESB Style: Extra Special/Strong Bitter (English Pale Ale) OG...

There is no way to be sure just by looking at them. Brew a pale ale with them exclusively, that way you can get an idea on the bitterness as well as the flavor. Also hops are so cheap that a growler per batch is pretty generous, are they going to pick them and dry them for you as well?

Well, if you care about style the appropriate amount of munich is zero. Ditto on the carapils, although you could sneak in about 1/2lb or so, but why not brew to style and add a bit of wheat instead?

A better idea would be to brew a batch with him when he turns 20 and then give it to him when he turns 21. Do you think somebody would really appreciate a heavy beer for their first beer?

I would do a pale or wheat beer with the salmonberries, start with 5lbs and go from there. IMHO, you'd have a tough time picking more than 5lbs even from a big patch. I use chamomile in my witbeer, just a handful or so. As for fireweed, I am familiar with the plant but at a loss for how to...

Hey I got a pound of these that I was thinking of opening. However, I can't decide what kind of beer to make with it. Does it have an american, english or continental flavor?

Yes, I use 8% carafa III in mine as the sole dark malt.

I'm not back pedaling I stand by my original statement. I never used the words egotistical, I used ego, ie. a sense of self. I think that people who name their homebrewey have a strange sense of their own self. I don't get it other than as a joke but why trademark a joke?

I usually just put the style and date brewed on a piece of tape which gets transferred with the beer from the fermenter to the keg. I just finished brewing an IPA and its labeled "IPA 1-8-12." Sometimes if I'm feeling randy I'll also label it with hops like "Willamette/goldings ESB" but...

Oh youre right, my bad, I'm going out to trademark ********* brewing right now. I'm making a burger too so I'll copyright ********* burgers while I'm at the lawyers office. Wow this trademark stuff is so much more fun than brewing and drinking beer.

I wasn't using the word ego in a pejorative sense but in the sense of self identity. I find it very bizarre that somebody would need a brewery name for their homebrew. If you needed some type of qualifier for some reason like a competition or something why wouldn't you just use your own name...

You got a name with your Birth Certificate, a homebrewer who needs a name for his homebrewery has a screw or two loose in the ego department.

Does Pilsner Urquell count? It's a dumper.

+1 I use this as my house strain for every single English and American style of beer.

Saaz is complete garbage.

Don't lager in kegs, it doesn't off gas, transfer them to carboys with airlocks to lager in.