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18 years 2 months ago #13

oblivious Offline Posts: 5156	very simple 70% pale malt, 20% flaked barley and 10% roasted barley no crystal or black/choclate malts

18 years 2 months ago #14

hendrixcat Offline Posts: 1915	Strictly, it's 9 % roasted barley. I have my sources.

18 years 2 months ago #15

sbillings Offline Posts: 3582	That can't be right. You have 100% there and you haven't got any nitrogen in there yet.

18 years 2 months ago #16

hendrixcat Offline Posts: 1915	There's plenty of nitrogen in the malt. Guinness just has that little bit extra....

18 years 2 months ago #17

hendrixcat Offline Posts: 1915	I've just started the night shift, so had a few minutes ro read the article. It sounds exciting to have such a fast turn around time and the opportunity to try many different beer types. Also, I agree whole heartedly about the bother of bottling a 25 litre brew. I have done this many times, and I think it gets more tedious at each attempt.

18 years 2 months ago #18

oblivious
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Posts: 5156

&quot;Hendrixcat&quot;:3cenf82n wrote: Strictly, it's 9 % roasted barley. I have my sources.[/quote:3cenf82n]

Probably right, since the stuff has been dumb down over the last two decades.

&quot;sbillings&quot;:3cenf82n wrote: That can't be right. You have 100% there and you haven't got any nitrogen in there yet.[/quote:3cenf82n]

They can work at 110%, just like the term "frost brewed"

makes a lot of sense <img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" />

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