JacktheKnife
Well-Known Member
Gentlemen,
I am an old 'extract snob' having brewed basically 'alcohol'
which didn't taste bad, for 14 years.
Now alcohol which tastes terrible is better than no alcohol at all,
but this year my goal was quality.
I steep speciality grains in my water then add the DME.
I am amazed at the flavors.
My homebrew was made from LME and then DME
which I just found out are 'base grains',
and base grains impart no flavor,
and are just for alcohol production.
The guy at the homebrew supply preps bags of 'combinations of speciality grains'. Octoberfest, Brown, Venniz, Red, I don't know what I am doing but just steep the speciality grains in 160 degree water for 30', stir them around a few times,
Sparge, real good, till the water comes out clear,
and then just continue brewing with the 8 Lbs of DME.
I am amazed at the profoundly good tastes I get from my brew now.
Excuse me I have been up since 3:00 am
I find it easier to brew when I am not so drunk.
My pizza dough is ready however, so,
Later 'Yawl'
Knife
I am an old 'extract snob' having brewed basically 'alcohol'
which didn't taste bad, for 14 years.
Now alcohol which tastes terrible is better than no alcohol at all,
but this year my goal was quality.
I steep speciality grains in my water then add the DME.
I am amazed at the flavors.
My homebrew was made from LME and then DME
which I just found out are 'base grains',
and base grains impart no flavor,
and are just for alcohol production.
The guy at the homebrew supply preps bags of 'combinations of speciality grains'. Octoberfest, Brown, Venniz, Red, I don't know what I am doing but just steep the speciality grains in 160 degree water for 30', stir them around a few times,
Sparge, real good, till the water comes out clear,
and then just continue brewing with the 8 Lbs of DME.
I am amazed at the profoundly good tastes I get from my brew now.
Excuse me I have been up since 3:00 am
I find it easier to brew when I am not so drunk.
My pizza dough is ready however, so,
Later 'Yawl'
Knife