Wheat malts just fine too.
might malt fine, but it doesn't have a husk.....i've bought whole wheat, malted it....it's no good....oats malt fine too...even smell fantastic during the boil, but are grassy in the glass....
Wheat malts just fine too.
That is, if my hops come in this year i am happy to ship some out to someone.
that looks clear!
It's almost completely clear another week and it should be perfect.
damn, you've got patience!
Time is more like it...I'm so exhausted working two jobs now I can't stay awake long enough to drink!
@bracconiere ... how'd those bottles taste?? 90 days since the last update!
to be honest with the public, which i'm not sure how to describe properly....my sense of taste has been shot for like 14 years.
they tasted like if you added nutrasweet to water to me unfortunately. nice head retention on the force carbed two, the natural carbed ones were slightly under carbed.
my last sip of the second bottle of force carbed bottles, i got strong taste of roast malt, and i think that's what i was missing the whole time drinking them
maybe someday my sense of taste will return, but that's why i wanted someone else to try the malt! and i'm glad i got to try the beer @Sammy86 brewed!
(even though, probably would have been better in the FotHB trading or something.)
I got roastyness most of the time...which I loved!
as did i on that one roasty sip..i think my taster is shot. my own beer usually just tastes like, best description rue, when i add dark malt, brick rue.....it's been that way for many years, even before the other thing started.
and that's why i wanted someone else's opinion on the malt...because i got a LOT of ideas on how to get it better, effec wise. but wanted to know if it was worth the effort....i'm like Beethoven....
I'm still waiting on some of your beer my friend...although as I posed the question before is your beer really beer if you ferment with wine yeast?
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