From the HBD Archive
Subject: All grains, trouble, etc
Date: 1989-01-17 16:38:37 GMT

In yesterday's posting, Andy Newman asks several questions,

My local brew supplies
store claims that "it's not worth the trouble...the beer
kits are much better these days"...even if he's being
The local brew shop is full of balogney (spell?). Nothing matches the flavor
and body of freshly mashed grain. However, as an almost-as-good substitute,
some brew suppliers sell bulk extract from Great Britain. Steinbart's of
Portland, OR sells excellent bulk extract (light, amber, dark) in 7# jars
for about $7. With this much extract, one can do double malting, and obtain
a brew nearly as good as fresh mashed. If anyone is interested, Steinbart's
ships UPS to anywhere in North America, and the prices are reasonable. I can
post an address if there is sufficient interest. They have a fairly extensive
mail-order catalog.

Andy also asks:
a) What equipment should I buy? What's mandatory,
what's nice to have, and what's a total waste of

Here, I suggest getting a copy of Charlie Papazain's book "The Complete Joy
of Home Brewing," which you can order from a bookstore. The next question:

b) What is the relative cost of, say, pale malt
versus canned malte extract and DME? My supplier
charges about 8 dollars for a can of low-brow
extract (3.3-3.5 pounds) and the same 8 dollars for
4 pounds of DME. He doesn't stock quantities of
unconverted malt.

Here again, the Steinbart extract can be competitive with fresh grain malt. To
repeat my former comment, try Steinbart's for a more complete offering of products.

Finally, Dave Hollenbeck asks about adding specialty grain during the mash or
during boil.

Because crystal and roast malt don't undergo starch conversion, they can wait
for the boil, and be removed just prior to full boil. Their contribution will
not be compromized.

[Comments are welcome, and all disclaimers apply.] Happy brewing.

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