45 replies to this topic

[Salsgebom]

In a pinch, adding a half pound of biscuit to 10# of pale ale malt is a pretty good way to get away with not using MO, I have found.

Kinda, but you wont get that past me. I have used those malts extensively and MO is more than just toastiness.

I'm a lucky bastard in that malt for homebrewing for me is free.

+1 Sure a lot of guys here make more money than I do, but it sure feels nice to snag a sack of grain and a cup full of hops on my way out of work. We use the floor-malted Warminster and it's turned out to be pretty damn good MO.

[Yeasty Boy]

I use Gleneagles MO and Castle Pilsner for most of my basemalt. I agree it's not the best choice for westcoast-style pales and IPA's but just about any other American, English or Belgian recipe that calls for "pale" malt gets the MO.

[MolBasser]

For 37.00? I'm going to have to stop by there the next time I'm in that area. The place up by me wants 60.00 for a sack. Are they pretty reasonable for everything?

Check out certified foods.Several years ago you could get a 50# sack of their house two row (decent) for 22, and Gambrinus for 28.BrewBasser

[JReigle]

Check out certified foods.Several years ago you could get a 50# sack of their house two row (decent) for 22, and Gambrinus for 28.BrewBasser

Yup, great outfit. Used to be a few minutes from my house but now they're up near Davis.

[Slainte]

In a pinch, adding a half pound of biscuit to 10# of pale ale malt is a pretty good way to get away with not using MO, I have found.

Kinda, but you wont get that past me. I have used those malts extensively and MO is more than just toastiness.

Agreed. Using MO as the base is significantly different than using some 2-row with a touch of biscuit malt. There is a certain fullness to the biscuityness/toastness that is kinda hard to describe, but yet jumps out at me when a brewer is using MO. To me, it is definitely worth the couple bucks extra in a batch of homebrew for styles that call for it. Especially with all of the time and energy I put into my beer...it doesn't make sense for me not to do anything but the most heady way possible.

[ThroatwobblerMangrove]

Kinda, but you wont get that past me. I have used those malts extensively and MO is more than just toastiness.Agreed. Using MO as the base is significantly different than using some 2-row with a touch of biscuit malt. There is a certain fullness to the biscuityness/toastness that is kinda hard to describe, but yet jumps out at me when a brewer is using MO. To me, it is definitely worth the couple bucks extra in a batch of homebrew for styles that call for it. Especially with all of the time and energy I put into my beer...it doesn't make sense for me not to do anything but the most heady way possible.

Some things cutting corners may be worth it - base grains isn't one of them in my mind.