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Author Topic: acid malt  (Read 2987 times)

Offline paulmaybee

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acid malt
« on: January 04, 2015, 03:00:40 PM »
Does anyone have a small amount of acid malt I could try? 
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Offline robcoombs

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Re: acid malt
« Reply #1 on: January 04, 2015, 04:05:26 PM »
I do. How much are you looking for?

Offline paulmaybee

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Re: acid malt
« Reply #2 on: January 04, 2015, 04:08:49 PM »
I just need a very small amount.  like 150-200g?
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Offline robcoombs

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Re: acid malt
« Reply #3 on: January 04, 2015, 04:14:53 PM »
I think I have at least a pound so you're welcome to what you need.

Offline paulmaybee

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Re: acid malt
« Reply #4 on: January 04, 2015, 05:45:57 PM »
Sweet Rob, thanks!  What have you used it in?
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Offline paulmaybee

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Re: acid malt
« Reply #5 on: January 04, 2015, 06:45:43 PM »
I'm wanting to use a little bit in a Saison, but not so much as to make it a "sour" beer, but just enough to add a bit of tartness or "twang".  I'm thinking of adding about 4% acid malt, any other suggestions out there of a good starting place for a small amount or tartness in a Saison?
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Offline robcoombs

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Re: acid malt
« Reply #6 on: January 04, 2015, 07:42:21 PM »
I've only used it once. In a white IPA with forbidden fruit yeast. @jamie_savoie has a lot of experience with belgians, he may be able to answer your questions regarding use and amount.

PM me to arrange picking it up.

Offline jamie_savoie

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Re: acid malt
« Reply #7 on: January 04, 2015, 07:49:14 PM »
3-4% is my average in most my saison

Offline paulmaybee

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Re: acid malt
« Reply #8 on: January 04, 2015, 09:29:16 PM »
I've only used it once. In a white IPA with forbidden fruit yeast. @jamie_savoie has a lot of experience with belgians, he may be able to answer your questions regarding use and amount.

PM me to arrange picking it up.
Thanks Rob!
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Offline paulmaybee

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Re: acid malt
« Reply #9 on: January 04, 2015, 09:30:22 PM »
3-4% is my average in most my saison
Thanks @jamie_savoie , good to know I'm in the right ballpark!  I'm looking forward to trying this.
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA