ahoym8e said:1/2 lb. six-row pale malt
Kaiser said:Honestly, just the malt extract and the hops will make a great beer. But since I can remember my extract brewing days, where I thought I'm not doing enough if I don't mash/steep grains, I won't vote strongly against the using of the grains here.i
homebrewer_99 said:I do a lot of HWs and all I use is DME. Is yours liquid or dry? LIquid is more concentrated than dry, but either way, the 6 lbs will be enough.
I do a lot of "late boils" where I add the majority of the malt after the 45 min boil and boil another 15 mins (to get another hot break). This keeps the carmalization and color down (not as dark as a full 1 hr boil and all the malts).
homebrewer_99 said:which would be the rice.
drengel said:so does a late add of extract do anything with the alpha acid ustilization rates? just wondering, its a good idea.
drengel said:average between the wort with a little dme in it and the wort with all of the dme in?
homebrewer_99 said:I do a lot of HWs and all I use is DME. Is yours liquid or dry? LIquid is more concentrated than dry, but either way, the 6 lbs will be enough.
mysterio said:I was in a brewpub in Glasgow yesterday and they did an excellent HefeWeizen.
Yes, I do...we all know that's what makes German beer so good... .Kaiser said:rice ? there ain't no rice in German beers. And you should know that Kai
Mikey said:Apologies for hijacking the thread, we'll be visiting Glasgow and area next month and want to sample the local brewpubs. Can you recommend a few?
mysterio said:Yeah, check out West on Glasgow Green. Excellent German themed brewpub with great schnitzels. Theres also Clockwork in Cathcart (south side) but thats a little off the beaten track. They brew some good ales and have a nice selection of malt whiskys. City center wise, try the Bier Halle on Gordon Street. Not a brewpub but they do have a selection of about 200 imported beers.
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