17 Oct
2002
17 Oct
'02
3:11 p.m.
Iy just so happens that malt from those places tends
to be of a higher quality than that which is
domestically produced (in my opinion) ...
--- David H Berg <bergbrew(a)juno.com> wrote:
Ok, I'll sock you! While I agree with the overall
statement about using
the best, cost and quality are not necessarily
related. Shipping
ingredients from England, Germany, etc is obviously
going to raise the
cost. So because you are paying for the extra
freight costs, the product
is better? Damn engineers! You don't work for the
US government, do
you? ;^)
On Thu, 17 Oct 2002 11:34:39 -0500 "Rick Larson"
<rick(a)mnbrewers.com>
writes:
________________________________________________________________
Al asks:
have this
What's your favorite "trick"
ingredients?
ie...
Carapils malt... for Body
Wheat malt... for Head
- Al
Some might say cardamon in Saisons but I wouldn't spice in the same room as the brewery let alone
use it.
Cumin in wits and Saisons might be found in some
homebrewed
examples.
I've heard vanilla in English pale ales.
I could be just making this up...
rick
ps. There is no reason not to use the best base
malts,
hops and yeasts in a homebrew. Spend the extra
$$. The
cheap stuff is for the professional brewer
(I'm
going to
get socked for saying this ;-).
David Berg
President, Minnesota Craft Brewer's Guild
Head Brewer, Water Tower Brewing Company
http://www.mncraftbrew.org
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