What should I do with lots of Crystal Malt

[BrewnWKopperKat]

The sack in question:
Admiral Maltings Kilnsmith

It's about a Crystal 60-80.

Given this malt analysis ...

... I would be cautious with classifying it as a "crystal" malt.

Good grief!!! That's trash!

Where did you dig up that analysis? I was under the impression that Admiralty made an amazing product?

I took the to time to read OPs original post and followed the link(s) provided.

Here's the link: Admiral Maltings Kilnsmith (link).

 

[Bramling Cross]

I took the to time to read OPs original post and followed the link(s) provided.

Here's the link: Admiral Maltings Kilnsmith (link).

As a frequent dealer of snark, I applaud you.

Yeah, not my finest hour.

 

[Bramling Cross]

Out-snarked, it appears I've made a double post.

Egads!

 

[Jayjay1976]

What's happening in here

 

[Bramling Cross]

What's happening in here

BrewnWKopperKat laid the wood to me. He noted the very, very high quantity of mealy malt in an analysis of the Admiralty malt and I asked him where he found that damning analysis. He pointed out that he clicked the OP's link and I hung my head in shame.

Since then, he seems to have edited his epic annihilation of me in favor of a large GIF of some sort.

I'm starting to think that I might come out as the winner in this epic online cage match.

Edit: Damnit! He's reverted back to the original post and I've been undone! Damn you, BrewnWKopperKat!!!!!!! We'll meet again!

/snark

 

[BrewnWKopperKat]

Since then, he seems to have edited his epic annihilation of me in favor of a large GIF of some sort.

Reply #31 (link) shows as unchanged. There appears to be a "window" after a reply is posted where edits can be made. During that window, I did add the full context for the sub-sub-topic.

Reply #30 (link) is a "screen shot" to a HomeBrewTalk topic on the fermentability of crystal malt. Pehaps an interesting read for those who both steep and mash crystal malts. Or for those who convert recipes from all-grain to extract.

 

[Bramling Cross]

Reply #31 (link) shows as unchanged. There appears to be a "window" after a reply is posted where edits can be made. During that window, I did add the full context for the sub-sub-topic.

Reply #30 (link) is a "screen shot" to a HomeBrewTalk topic on the fermentability of crystal malt. Pehaps an interesting read for those who both steep and mash crystal malts. Or for those who convert recipes from all-grain to extract.

Sir, I appreciate the time you've spent documenting your good name. It is, however, not necessary. At no point was I ever calling your good name into question. Rather, I have been mocking my own stupidity and having a bit of fun with what looked like a gigantic, distorted GIF in one your posts. The focus of my mockery has consistently and exclusively been myself. At no point have you been the intended target of my jests.

I apologize if you think I've treated you poorly. That was never, ever my intention. I made a foolish mistake and decided to mock myself, never you.

 

[duncan.brown]

A big part of the world understands something different when you ask for a biscuit, basically a crunchy cookie.

Yep! When describing malt flavors as "biscuit" this is what it is typically being referring to. For those that live in New York State, you can get McVitie's Digestive Biscuits in Wegmans!

 

[bracconiere]

What sort of attenuation did you pull off of that?

I remember back in the early 90's there was some debate about whether C-malts were fermentable on HBD. A brief fad for all C-malt beers ensued. It was short lived and the topic failed to gather momentum.

i added gluco so, ~100%?

 

[BrewnWKopperKat]

I apologize if you think I've treated you poorly.

Accepted, although no apology was needed. We' re good. I will occasionally write things assuming people are on phones scanning quickly - this was one of those times.

 

[Bramling Cross]

i added gluco so, ~100%?

I'm not familiar with that...enzyme? Oh, wait, the that's Brut IPA thing, right? Interesting.

 

[bracconiere]

I'm not familiar with that...enzyme? Oh, wait, the that's Brut IPA thing, right? Interesting.

yeah, i add it to everything....can get 8-9% for the same calories as 6%.

 

[Jayjay1976]

Yous guys crack me up.

Since we're on the subject of biscuits I thought I'd make my super-secret recipe public.
Its untested and just a concept recipe so far, designed to elevate the biscuits to an unmistakable level.
don't say I didn't warn you.

https://www.brewersfriend.com/homebrew/recipe/view/1179411/viscous-biscuits
Imagine cookie monster
Dropping a load
Into the... erm.. the washer.
Yeah, that's it.
Its like that.
With marmalade.

 

[Miraculix]

Yep! When describing malt flavors as "biscuit" this is what it is typically being referring to. For those that live in New York State, you can get McVitie's Digestive Biscuits in Wegmans!

View attachment 747674

That is utterly unacceptable.

All good people of this world know that the only acceptable biscuit is certainly the chocolate chip hobnob biscuit.