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[quote:2t6hodxm]Could the extra grainy character be a product of using mainly CO2 rather that nitrogen in the gas mix?[/quote:2t6hodxm]
I would have thought it was the roasted barley.

"TheBeerNut":19q43ece wrote: Eh? This is what I do. Haven't you noticed?[/quote:19q43ece]

I've often wondered how you get the time for so many posts. Now it makes sence! The T-shirt sales are paying for your salary. <!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: -->

&amp;quot;bigears&amp;quot;:y1boebu3 wrote: I would have thought it was the roasted barley.[/quote:y1boebu3]Is that something it picked up from the prevalence of stout? The brewers were buying the stuff in vast quantities so they just bunged it into the ales as well?

[quote:3k4bxmmf]Is that something it picked up from the prevalence of stout? The brewers were buying the stuff in vast quantities so they just bunged it into the ales as well?[/quote:3k4bxmmf]Possibly, it might have been used for colour adjustment too as you wouldn't need much to increase the colour compared to using extra crystal malt.

It could also explain why/if they use the same yeast for the stouts.

&amp;quot;bigears&amp;quot;:qp369xvp wrote: Possibly, it might have been used for colour adjustment too as you wouldn't need much to increase the colour compared to using extra crystal malt.

It could also explain why/if they use the same yeast for the stouts.[/quote:qp369xvp]

yes the roasted barley would have been much cheaper then crystal when you considers the different quantities needed for the same color result.

I have actually experimented with this sort of thing and you can get a pretty nice bitter with a grist consisting only of pale malt and a little bit of really dark malt. But then I didn't skimp on the hops too.