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Yeast Nutrients


The science of yeast nutrients is fascinating, and once understood, you will rethink how (or more specifically when) to use it. Just like yeast likes to consume the different sugars in wort in a specific order, so does it like to consume nutrients in a specific order. In early fermentation, yeast loves organic nitrogen. Adding DAP now can actually block yeast from using the amino acids. As alcohol rises during fermentation, yeast struggles to take in amino acids. DAP now gives yeast the inorganic nitrogen it can absorb.


  • Fermax - Often purchased for it's low price point, but the dosing instructions actually makes it less cost effective. Contains inorganic DAP.
  • Fermaid K - Probably the most recognizable brand name, it's reputation is well deserved. Contains inorganic DAP, and dosing instructions specify using at 1/3 sugar depletion. Now you understand why!
  • Fermaid O - Frequently confused for an organic product, it uses organic nitrogen, not inorganic DAP. Best used at the start of fermentation, and again at 1/4 to 1/3 sugar depletion. You could also use Fermaid O at the start of fermentation, and then switch over to Fermaid K or Fermax at 1/3 sugar depletion.
  • Go-Ferm Protect™ - Does not contain any nitrogen at all, which is why it is best used for yeast propagation before fermentation. It is usually followed by Fermaid O and/or Fermaid K.
 

Roasted Buckwheat & Millet Malt

Roasted malts often times get passed by unless you are brewing a darker style beer. But did you know that our longest selling kit, IPA 1758 (AKA American Goldfinch IPA), has two pounds of both Roasted Buckwheat Malt and Dutch Roasted Millet Malt? Seriously, you need to rethink roasted malts. Even just a pinch could be your secret ingredient.

 

Light Roasted Millet Malt

SRM: 15 - 20


Why brewers love it: Think about Light Roasted Millet Malt as a Biscuit malt. I would compare this malt to Biscuit 4L Rice Malt. It adds that missing “grain backbone” without darkening color or overpowering the beer.


Perfect For:

  • Blonde ales
  • Kölsch-style beers
  • Cream ales
  • Session beers
  • Pale lagers

Dutch Roasted Millet Malt

SRM: 20 - 30


I'm going old school for a moment, Dutch Roasted Millet Malt replaces American and French Roasted Millet Malt. It provides a warm, smooth malt flavor, delivering depth without harshness. One of our favorite malts.


Perfect For:

  • Amber ales
  • Belgian dubbels
  • Saison
  • Brown ales
  • Märzen-style lagers
 

Roasted Cara Millet Malt

SRM: 20 - 40


Roasted Cara Millet Malt is like crystal and caramel malt turned up to 11. It delivers toffee, honey, and caramelized sugar notes, adding sweet malt depth and body. It's a great secret ingredient.


Perfect For:

  • Belgian ales
  • Brown ales
  • Porters
  • Stouts
  • Amber ales

Medium Roasted Millet Malt

SRM: 30 - 65


When chocolate and dark roasted malt were discontinued in favor of the Vienna style, Medium Roasted Millet Malt was chosen to remain. It provides bold malt flavor and enhances complexity in darker styles.


Perfect For:

  • Brown ales
  • Dunkel lagers
  • Amber ales
  • Dark saisons
 

Roasted Buckwheat Malt

SRM: 30 - 50


Roasted Buckwheat Malt is a fantastic way to build malt profiles without harsh bitterness in virtually any style of beer. This was the go-to malt in the early days before all the varieties that exist today.


Perfect For:

  • Ales
  • IPAs
  • Dark Lagers
  • Porters
  • Stouts

Roasted Goldfinch Millet Malt

SRM: 85 - 105


Goldfinch was at one time a best-selling malt, and Roasted Goldfinch Millet Malt took things to the next level. It's perfect for creating deep, flavorful beers with character and drinkability. Another secret ingredient.


Perfect For:

  • Baltic Porters
  • Amber & Brown ales
  • Imperial IPAs
  • Belgian-style beers
 

Chocolate Roasted Vienna Millet Malt

SRM: 125 - 155


Chocolate Roasted Vienna Malt delivers rich chocolate, toasted cracker, and caramelized brown sugar flavors, with smooth roast and layered malt depth. It is self-explanatory.


Perfect For:

  • Porters
  • Stouts
  • Baltic porters

Dark Roasted Vienna Millet Malt

SRM: 300 - 350


Caramel 240L is the choice for smooth, whereas Dark Roasted Vienna is the choice for intense color and roast with extreme dark chocolate, roasted toffee, and subtle woody notes.


Perfect For:

  • Imperial stouts
  • Robust porters
  • Schwarzbier
  • Foreign export stouts
 

Baltic Porter

70% Munich Millet 

15% Pale Buckwheat 

8% Griffin Millet 

5% Roasted Goldfinch 

2% Dark Roasted Vienna 

Continental Hops

Hazy

40% Munich Millet 

40% Pale Millet 

15% Pale Oat

5% Light or Dutch Roast 

American or New World hops

 

American Dark Wheat

30% Pale Buckwheat 

25% Munich Millet 

25% Vienna Millet 

10% Red Wing Millet 

7% Griffin Millet 

3% Chocolate Roasted Vienna 

Neutral American hops 

Belgian Dark Strong

45% Pale Millet 

20% Vienna Millet 

15% Pale Buckwheat 

10% Griffin Millet 

5% Dutch or Medium Millet 

5% Roasted Cara Millet 

Continental hops 

 

Video Drop - Hefeweizen


Watch the latest video by The Underground Brewery with recipe and tasting. WATCH HERE

 

All articles are authored by me, with AI assistance to make them clear and easy to read.

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