Your Grain Inventory?

[jonhughey_att.net (HoosierBrew)]

@a10t2

@hopfenundmalz

EDIT-  Still haven’t tried the Mandarina, but I want to.  I was thinking in all late/whirlpool hopped cream ale.

Sounds good. We dry-hopped half of a split batch of IPA with it and it was great.

Ok, another great review - it’s moving up my hops ‘to do’ list pretty quickly.  Sounds like it could work well in several styles. My understanding is that it’s a more citrusy/orange-y German grown Cascade offshoot (hence the ‘Mandarina’). That sounds like one with a lot of possibilities to me.

[system]

Base Malts

Thomas Fawcett Pearl
Avangard Pils (I love this stuff because it tastes like Durst Pils on steroids)

Specialty/Adjuncts

Thomas Fawcett Pale Chocolate
CaraPils
Torrified Wheat
Flaked Maize

I currently have a small amount of Avangard Cara Lite 8L, MFB CaraVienne, and Dingeman’s Special B on hand.

[pete_baker (pete b)]

Base Malts

Thomas Fawcett Pearl
Avangard Pils (I love this stuff because it tastes like Durst Pils on steroids)

Specialty/Adjuncts

Thomas Fawcett Pale Chocolate
CaraPils
Torrified Wheat
Flaked Maize

I currently have a small amount of Avangard Cara Lite 8L, MFB CaraVienne, and Dingeman’s Special B on hand.

You missed a great comic opportunity by not listing crystal malt in your " base malt" section.  8)

[chumley]

I would add acid malt, because I brew a lot of pilsners, and caravienne, which is my favorite crystal malt.

[morticaixavier]

@chumley

I would add acid malt, because I brew a lot of pilsners, and caravienne, which is my favorite crystal malt.

I store all the lactic acid I need in a _little bottle. has lasted for years now and I don’t need to store another kind of grain that is only sort of standardized in it’s effect.

[denny]

@morticaixavier

@chumley

I would add acid malt, because I brew a lot of pilsners, and caravienne, which is my favorite crystal malt.

I store all the lactic acid I need in a _little bottle. has lasted for years now and I don’t need to store another kind of grain that is only sort of standardized in it’s effect.

THIS^^^.  IMO, using acid malt is inexact and outdated.

[jonhughey_att.net (HoosierBrew)]

@morticaixavier

I store all the lactic acid I need in a _little bottle. has lasted for years now and I don’t need to store another kind of grain that is only sort of standardized in it’s effect.

+1

[stevo155 (theDarkSide)]

@denny

@morticaixavier

@chumley

I would add acid malt, because I brew a lot of pilsners, and caravienne, which is my favorite crystal malt.

I store all the lactic acid I need in a _little bottle. has lasted for years now and I don’t need to store another kind of grain that is only sort of standardized in it’s effect.

THIS^^^.  IMO, using acid malt is inexact and outdated.

I went to a local homebrew shop a while ago asking if he had lactic acid in stock.  He said he didn’t carry it because no one uses it anymore and just uses 5.2  :

I haven’t been back there since and got my lactic acid at a different (and better) shop.

[morticaixavier]

I went to a local homebrew shop a while ago asking if he had lactic acid in stock.  He said he didn’t carry it because no one uses it anymore and just uses 5.2  :

I haven’t been back there since and got my lactic acid at a different (and better) shop.

good call.

[hopfenundmalz]

@morticaixavier

I went to a local homebrew shop a while ago asking if he had lactic acid in stock.  He said he didn’t carry it because no one uses it anymore and just uses 5.2  :

I haven’t been back there since and got my lactic acid at a different (and better) shop.

good call.

The are those that have pH meters and those that use 5.2.

[erockrph]

@hopfenundmalz

@morticaixavier

I went to a local homebrew shop a while ago asking if he had lactic acid in stock.  He said he didn’t carry it because no one uses it anymore and just uses 5.2  :

I haven’t been back there since and got my lactic acid at a different (and better) shop.

good call.

The are those that have pH meters and those that use 5.2.

I’ve found that a good working knowledge of Brun’water is just as good as having a pH meter.

[hopfenundmalz]

Sure is true. I have found that now and then I need to make small adjustments, per the pH meter. Martin posted about Rahr 2 row being more acidic, so it is entered with a 4L for color, which has brought that in close.

As an old engineer I trust computer program results if all input data are accurate. The results should be validated with measurements, I.e. the experience with Rahr.

[skatz (Stevie)]

@hopfenundmalz

Sure is true. I have found that now and then I need to make small adjustments, per the pH meter. Martin posted about Rahr 2 row being more acidic, so it is entered with a 4L for color, which has brought that in close.

As an old engineer I trust computer program results if all input data are accurate. The results should be validated with measurements, I.e. the experience with Rahr.

You should stick to Briess. [emoji12]

[hopfenundmalz]

@hopfenundmalz

Sure is true. I have found that now and then I need to make small adjustments, per the pH meter. Martin posted about Rahr 2 row being more acidic, so it is entered with a 4L for color, which has brought that in close.

As an old engineer I trust computer program results if all input data are accurate. The results should be validated with measurements, I.e. the experience with Rahr.

You should stick to Briess. [emoji12]

Good one! Looked around the webz and found that. :o

I am using Rahr because it is about $10 a bag less. I am also frugal.

[skatz (Stevie)]

I can get rahr a hair cheaper here too. I used to get great western for 30-35 a sack, here it’s 50

[thatgeekguy]

Currently have half a sack of two row left, need to pick up a sack of MO as well. 20 lb each of GP, wheat and pilsner. About fifteen various specialty grains in 2-4 lb increments, I pick up a few every time I go to the LHBS. Everything but the two row is vacuum sealed and resealed after each use, so thinking they should keep for quite a while without degrading.