HOMEBREW Digest #5564 Fri 05 June 2009

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  Re: A few replies (donniestyle)

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---------------------------------------------------------------------- Date: Fri, 5 Jun 2009 13:45:50 -0500 (CDT) From: donniestyle at directlink.net Subject: Re: A few replies > Subject: Too sweet? [SEC=UNCLASSIFIED] > I haven't used Vienna before so am I making an excessively sweet > wort if I add crystal? Vienna is a more highly kilned malt. It is dry when kilned. It is fermentable, like pils or pale malt. Munich malt is damp when kilned, and is slightly sweeter, but it doesn't make excessively sweet beers either. I like your recipe. Give it a go. I'm sure you'll like it too. You may also try some other darker malts sometime, Munich, Biscuit, Aromatic, etc. > Subject: Re: Good Grainy Flavor > I would recommend using it [6-row pale malt] to entirely ... > Potentially there could be a lot of trial and error involved. I would not recommend making a beer with 100% 6-row malt. Use 6-row malt for BJCP categories 1A, 1B, 1C, 2C, and 4A, and you will also use corn, rice, refined sugars, or other fermentable adjuncts in those styles because 6-row malt has more protiens, polyphenols, nitrogen, and other things that need to be thinned out. You can make a beer with 100% 6-row, and you might like it. > Subject: Re: Jellotin and Carbonation > Here's a trick to monitor carbonation. When you bottle, fill one > 12-20 ounce PET soda bottle. Nice - thanks. By the way, I just recently became a BJCP judge, and certainly don't claim to know it all. My post may not be perfectly accurate, but intended to help. If you have any questions or are curious for more information, I would recommend the bjcp.org study material. You will find a lot of information, and suggestions for further reading. Slainte! Return to table of contents
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