Free grain
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- Name: Drew Turton
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Free grain
Free to anyone who wants it. About 60 lbs of shoreline pale ale malt. I am not going to use it. Full bag is unopened.
Fair warning- I was not happy with it and it is not easy to mash. It may be better suited to animal feed.
Drew
(902) 476-3252
Fair warning- I was not happy with it and it is not easy to mash. It may be better suited to animal feed.
Drew
(902) 476-3252
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Chug, Chug, Chug.....
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- Name: Alexander Soucy
Re: Free grain
I'll take it!
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- Name: Drew Turton
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- darciandjenn
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- Name: Jennifer & Darci Shaw
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Re: Free grain
If you're keen on this malt, I have about half a bag that you are welcome to come get.
- know1
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Re: Free grain
From what I discovered, there were some malting issues leading to high beta glucan levels. To aid in denaturing, if you have the ability, a step mash with acid and protein rests before sacchrification can help, or try to acquire beta glucanase enzyme additive. It can also help to blend it with a highly modified malt to bump up the mash enzymes.
Kegged: El Dorado IPA, Rocketfuel 2.0, Wet Hopped Pale, Ryrish Red, Marzen, BN Exchange Dunkel, BN Exchange NEIPA, Lies Lies Lies - Citra <0.5% ale
Fermenting: NZ Pilsner with Enigma, Strawberry brett cider
Fermenting: NZ Pilsner with Enigma, Strawberry brett cider
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Re: Free grain
I'll take your free malt too Darciandjenn! you can text me at 902-717-3337. Thanks!
- wcturnedec
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Re: Free grain
That's exactly what I heard from Shoreline as well as some other pro brewers who were using it in PEI. I finished off my bag by blending it with other Pils/2-Row malt as well as using it as a base malt in a brett beer.know1 wrote: ↑Thu Mar 11, 2021 11:11 amFrom what I discovered, there were some malting issues leading to high beta glucan levels. To aid in denaturing, if you have the ability, a step mash with acid and protein rests before sacchrification can help, or try to acquire beta glucanase enzyme additive. It can also help to blend it with a highly modified malt to bump up the mash enzymes.
On tap: APA, Dubbel, Dark Mild
Fermenting: Brett Saison 2022, Schwarzbier, APA, Sour Brown,
Coming up: American Wheat (Fruited), Vienna Lager, Dortmunder
Bottled: Brett Saison 2020, Brett Saison 2021, Baltic Porter
Fermenting: Brett Saison 2022, Schwarzbier, APA, Sour Brown,
Coming up: American Wheat (Fruited), Vienna Lager, Dortmunder
Bottled: Brett Saison 2020, Brett Saison 2021, Baltic Porter
- know1
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Re: Free grain
wcturnedec wrote: ↑Thu Mar 11, 2021 12:10 pmThat's exactly what I heard from Shoreline as well as some other pro brewers who were using it in PEI. I finished off my bag by blending it with other Pils/2-Row malt as well as using it as a base malt in a brett beer.know1 wrote: ↑Thu Mar 11, 2021 11:11 amFrom what I discovered, there were some malting issues leading to high beta glucan levels. To aid in denaturing, if you have the ability, a step mash with acid and protein rests before sacchrification can help, or try to acquire beta glucanase enzyme additive. It can also help to blend it with a highly modified malt to bump up the mash enzymes.
Kegged: El Dorado IPA, Rocketfuel 2.0, Wet Hopped Pale, Ryrish Red, Marzen, BN Exchange Dunkel, BN Exchange NEIPA, Lies Lies Lies - Citra <0.5% ale
Fermenting: NZ Pilsner with Enigma, Strawberry brett cider
Fermenting: NZ Pilsner with Enigma, Strawberry brett cider
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- Name: Drew Turton
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- Name: Alexander Soucy
Re: Free grain
Thanks again. Let the experiments begin...
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Re: Free grain
Was this issue with Shoreline a single-batch issue? Asking because in general I like the idea of buying local.
- wcturnedec
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Re: Free grain
As far as I can tell and from what info I gathered from other brewers it centered around their Pale Male/2-row that was being produced in the Spring/Summer 2020. I haven't used any pale malt since then however I still use their Pils malt and its fantastic! I know 2-Crows, Stillwell and North Brewing use the Pils regularly without issue.
If you can get your hands on some of their Pils malt I would highly recommend it, IMHO far better than Viking in terms of flavour.
On tap: APA, Dubbel, Dark Mild
Fermenting: Brett Saison 2022, Schwarzbier, APA, Sour Brown,
Coming up: American Wheat (Fruited), Vienna Lager, Dortmunder
Bottled: Brett Saison 2020, Brett Saison 2021, Baltic Porter
Fermenting: Brett Saison 2022, Schwarzbier, APA, Sour Brown,
Coming up: American Wheat (Fruited), Vienna Lager, Dortmunder
Bottled: Brett Saison 2020, Brett Saison 2021, Baltic Porter
- Beert
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Re: Free grain
Is the pils dusty at all?wcturnedec wrote: ↑Fri Mar 12, 2021 9:23 amAs far as I can tell and from what info I gathered from other brewers it centered around their Pale Male/2-row that was being produced in the Spring/Summer 2020. I haven't used any pale malt since then however I still use their Pils malt and its fantastic! I know 2-Crows, Stillwell and North Brewing use the Pils regularly without issue.
If you can get your hands on some of their Pils malt I would highly recommend it, IMHO far better than Viking in terms of flavour.
I’ve never seen malt that has as much grain dust/flour comIng off it than the pale (I’m talking straight out of the bag before milling).
The birds at the feeder don’t seem to have a problem with it. lol.
- wcturnedec
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Re: Free grain
The Pils is dusty yes, I spoke with Shoreline about that but they mentioned that is due to the low moisture content...that's about as much as I remember lolBeert wrote: ↑Fri Mar 12, 2021 11:32 amIs the pils dusty at all?wcturnedec wrote: ↑Fri Mar 12, 2021 9:23 amAs far as I can tell and from what info I gathered from other brewers it centered around their Pale Male/2-row that was being produced in the Spring/Summer 2020. I haven't used any pale malt since then however I still use their Pils malt and its fantastic! I know 2-Crows, Stillwell and North Brewing use the Pils regularly without issue.
If you can get your hands on some of their Pils malt I would highly recommend it, IMHO far better than Viking in terms of flavour.
I’ve never seen malt that has as much grain dust/flour comIng off it than the pale (I’m talking straight out of the bag before milling).
The birds at the feeder don’t seem to have a problem with it. lol.
On tap: APA, Dubbel, Dark Mild
Fermenting: Brett Saison 2022, Schwarzbier, APA, Sour Brown,
Coming up: American Wheat (Fruited), Vienna Lager, Dortmunder
Bottled: Brett Saison 2020, Brett Saison 2021, Baltic Porter
Fermenting: Brett Saison 2022, Schwarzbier, APA, Sour Brown,
Coming up: American Wheat (Fruited), Vienna Lager, Dortmunder
Bottled: Brett Saison 2020, Brett Saison 2021, Baltic Porter
- Beert
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Re: Free grain
It’s definitely dry! Unlike the beers it produces No complaints with the taste of the pale though.wcturnedec wrote: ↑Fri Mar 12, 2021 12:10 pmThe Pils is dusty yes, I spoke with Shoreline about that but they mentioned that is due to the low moisture content...that's about as much as I remember lolBeert wrote: ↑Fri Mar 12, 2021 11:32 amIs the pils dusty at all?wcturnedec wrote: ↑Fri Mar 12, 2021 9:23 am
As far as I can tell and from what info I gathered from other brewers it centered around their Pale Male/2-row that was being produced in the Spring/Summer 2020. I haven't used any pale malt since then however I still use their Pils malt and its fantastic! I know 2-Crows, Stillwell and North Brewing use the Pils regularly without issue.
If you can get your hands on some of their Pils malt I would highly recommend it, IMHO far better than Viking in terms of flavour.
I’ve never seen malt that has as much grain dust/flour comIng off it than the pale (I’m talking straight out of the bag before milling).
The birds at the feeder don’t seem to have a problem with it. lol.
- ConanTroutman
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Re: Free grain
I've had minimal issues with the pils, save for one brew. I think that most of my beers being 2.5%-4% has meant my grain bills are small enough to minimize any shortcomings. I'll leave the brewery nameless, but I have spoken to at least one brewer that uses their stuff semi regularly that has said they aren't happy with it, mainly protein complaints.
I prefer to support local as well, but I think malt is something I'm skeptical if craft producers can really compete with the big guys. I think you need to be able to win on either price or quality, but so far most examples I've seen miss the mark on both. Paying more for an inferior product doesn't seem too sustainable if the only benefit is marketing.
I prefer to support local as well, but I think malt is something I'm skeptical if craft producers can really compete with the big guys. I think you need to be able to win on either price or quality, but so far most examples I've seen miss the mark on both. Paying more for an inferior product doesn't seem too sustainable if the only benefit is marketing.
- amartin
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Re: Free grain
Ha, I’m not doing acid rests in 2021. Even protein rests seem antiquated.know1 wrote:From what I discovered, there were some malting issues leading to high beta glucan levels. To aid in denaturing, if you have the ability, a step mash with acid and protein rests before sacchrification can help, or try to acquire beta glucanase enzyme additive. It can also help to blend it with a highly modified malt to bump up the mash enzymes.
I’ve been blending mine in at 10% or so of the grain bill. I also let my preschool aged son play brewer with it, scooping in and out of buckets. Better that than my good malt.
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