But should I use this stuff? Since it's not pale malt I'm not sure I could tell by chewing it.
Edited by pickle_rick, 01 September 2017 - 03:52 AM.
Posted 01 September 2017 - 03:51 AM
Edited by pickle_rick, 01 September 2017 - 03:52 AM.
Posted 01 September 2017 - 04:12 AM
Posted 01 September 2017 - 07:38 AM
I thought it was roasted barley and I would still use it if it smelled fine.
still smells nice and roasty in the bucket. I just wish I could find that old order to confirm what it was called. at the time I wasn't very knowledgeable about grains.
Posted 01 September 2017 - 07:51 AM
I looked and I can only find stuff back to the 2011 order.
Posted 01 September 2017 - 07:54 AM
Posted 01 September 2017 - 08:18 AM
I was just looking to find the specific brand and name. We were saying RB in a generic sense. I'm trying to find it on that page. Nice find by the way!
Posted 01 September 2017 - 08:21 AM
found it on page 5!
Roasted Barley (Thomas Fawcet and Sons)
Posted 01 September 2017 - 08:26 AM
what got me started on this thread was I had some alchemist beelzebub imperial stout. it was SUPER roasty. now I'm wondering if I wouldn't like to make a stout with A LOT of RB.
Posted 01 September 2017 - 08:42 AM
what got me started on this thread was I had some alchemist beelzebub imperial stout. it was SUPER roasty. now I'm wondering if I wouldn't like to make a stout with A LOT of RB.
Funny, I was just talking to a guy at work that had that and said it was too roasty.
Posted 01 September 2017 - 09:03 AM
Funny, I was just talking to a guy at work that had that and said it was too roasty.
I liked it. remember red hook nitro? I used to love that stuff.
Posted 01 September 2017 - 09:06 AM
I liked it. remember red hook nitro? I used to love that stuff.
I like me a roasty beer so I am sure I would have enjoyed it. This guy hates citra to .. so you know ..lol
Posted 01 September 2017 - 09:20 AM
it was only recently that I realized dark malts (RB, chocolate, etc.) are not very fermentable. so I would make a stout and I'd use RB and dark crystal malts and stuff like that and wonder why the FG was high and the beer seemed kind of sweet. I wasn't thinking about how the sugars from RB don't really ferment out. I think on my next stout I'm going to just nail it hard with RB and a little chocolate malt and leave the crystal out entirely. crazy?
Edited by pickle_rick, 01 September 2017 - 09:21 AM.
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