Moderators: BlackDuck, Beer-lord, LouieMacGoo, philm00x, gwcr
They are now producing enough to supply the homebrewing market, pick up at their facility by appointment and Andrew said they were doing sales on Amazon. Not cheap by any means but kind of neat to use local malts in a brew.mashani wrote:@Dawg, I didn't think Haus sold to the general public? They do now?
Not kidding about not cheap, it's $6 more per 10# then I paid for my last batch of grains for the cheapest things they sell, and that's if I was to drive there or ride my bike there on a Saturday to pick it up. $19 more if I was to have it shipped. Way more then that if I was to compare more spendy things. I would love to support local, and would pay a bit more to do so, but that's pushing it, especially due to hassle of going there to get them to make it "only" a 50% premium...Dawg LB Steve wrote:They are now producing enough to supply the homebrewing market, pick up at their facility by appointment and Andrew said they were doing sales on Amazon. Not cheap by any means but kind of neat to use local malts in a brew.mashani wrote:@Dawg, I didn't think Haus sold to the general public? They do now?
https://www.hausmalts.com/shop
I bottled this with not too much priming sugar, because this yeast is notorious for fermenting more in the bottle over a month or so and achieving stupendous carbonation levels because of it if your not careful, unless you secondary it. I think it will be good, it's hard to judge as it tastes a bit "yeasty" atm, because as well as the above, this yeast takes forever to floc out, and I don't want to let it sit in my fermenters for another month which is what it would take to resolve both things before bottling.mashani wrote:So I like my strong golden enough that I'm making more.
Except oatified and oak smoked. Think Duvel clone/grain bill, except with 20% oat malt and 10% oak smoked wheat subbed for that much of the pilsner.
Will be using Duvel yeast.
I'm sure it will be awesome unless something bad happens.
mashani wrote: "Rustic Patersbier" (rustic because of * marked malts to make it more Holy Roman Empire like, but I'm using hops not herbs so it's not a real Holy Roman style Belgian).
7# Pilsner (Viking Malts)
1.5# Flaked Oats * (Holy Roman Empire like Belgians might have been 50% or even 60% malted oats depending on what kind they were)
1# Oak Smoked Wheat (Viking Malts) * gives it a slight sweet smoke to simulate grains roasted in a kiln over a fire like back in the day. Note that I do not really LIKE smoked beers, but I like this stuff, the smoke is sweeter/mellower and not like "bacon".
8oz Acid malt for PH adjustment.
My water adjusted to be like Flanders water.
1.5oz Saaz FWH
0.5oz Saaz @10
Imperial Yeast Triple Dubbel (Westmalle yeast, same as 3787/WLP530).
Did it in the Mash & Boil, and yes, I sparged! Whoh!
It's boiling now.
I'll start at 68 and let it free rise up to as much as 80 if it wants to.
This is the first time I'm using Viking malts brand, so we will see, but the Oak Smoked wheat tasted similar to the other type I had before, maybe just a tiny bit stronger, but not a lot.
