Brewing Master

Question:

I feel the Muntons version of Maris Otter is no better than any of the other pale ale malts, and briess pale ale malt is much cheaper.  St. Pat’s feels that Maris Otter is really over-hyped cattle feed, I don’t know if I agree with that as the floor malted version that I tried is noticeably maltier to me, but very expensive. – Hide quoted text — Show quoted text – Hmm.  Considered by many to be the finest barley for making bitter beer, it has gone off the boil recently ( no pun intended).  My own local  brewery, JW Lees, has dropped it after many years of using it, soley because of quality problems.    That would explain two things.  First, that homebrewers in the US are suddenly able to get it much more cheaply than previously. Second, why I have had less than ideal brews with the Maris Otter.  The Pipkin and Halcyon really act much better in my brewhouse and produce a better (cleaner, clearer) beer for me.

Response:

[rec.food.drink.beer added back to the "Newsgroups:" line.] [rec.food.drink.beer removed from "Newsgroups:" line.] Is this a hint that these ingredient discussions don’t belong over in rfdb?

   Well, some of the non-brewers over there are a bit touchy about it.  I figure as long as it’s related to describing or discussing commercial beers it’s fine for rfdb, but when it’s more obviously geared toward what we do in or behind our homes and apartments it should be kept in rcb. — Joel Plutchak "Logic! Good gracious! What rubbish! How can I tell what I think until I see what I say?"  - E. M. Forster

Response:

[rec.food.drink.beer removed from "Newsgroups:" line.]

Is this a hint that these ingredient discussions don’t belong over in rfdb? Brian

Response:

[rec.food.drink.beer removed from "Newsgroups:" line.] I feel the Muntons version of Maris Otter is no better than any of the other pale ale malts, and briess pale ale malt is much cheaper.

   I’ve only used Crisp and Beeston for Maris Otter, and Schreier for domestic pale.  The latter is fairly neutral but lacks whats I am coming to find is a distinct graininess that Briess seems to impart.  The former I’ve had severe haze problems with using my standard single-infusion mash.    Still like the Beeston Halcyon and Pipkin, as well as their specialty malts. — Joel Plutchak "Logic! Good gracious! What rubbish! How can I tell what I think until I see what I say?"  - E. M. Forster

Response:

Hmm.  Considered by many to be the finest barley for making bitter beer, it has gone off the boil recently ( no pun intended).  My own local  brewery, JW Lees, has dropped it after many years of using it, soley because of quality problems.

   That would explain two things.  First, that homebrewers in the US are suddenly able to get it much more cheaply than previously. Second, why I have had less than ideal brews with the Maris Otter.  The Pipkin and Halcyon really act much better in my brewhouse and produce a better (cleaner, clearer) beer for me. — Joel Plutchak "Logic! Good gracious! What rubbish! How can I tell what I think until I see what I say?"  - E. M. Forster

Response: