Steel Valley Shine

using and I think I keep hearing it and hearing it but I think it's something I'm a bourbon guy and I think it's something I want to play with at some point do some kind of a match and put some weed in it

so and that's kind of I talked to I was talking to Wayne one time and we were talking he's like did you ever toast in the oven I was like no he's like do some and try it and I'm like it gets this bread bread note over toasted bread note you're like holy shit The problem is that a little bit goes a long way.

So you've got to find that balance because I tried a little more than I should have, and I was like, man, this can taste like fun.

It could get scotchy tasting, you know, like in an old leather boot, man.

Too much toasty, you could get it, you know.

It makes it smoke.

Too much toasty can make it smoky.

So there's a fine line.

Well, yeah, you know that.

And then amber malt.

I messed with some amber malt.

Did the same thing, overdid it.

I tried it.

I did some of that with Oaxaca green and I'm like, nah, no.

I was like, Hey man, you want to try some stick oats? You ever had stick oats? And he's like, no.

And I'm like, I got a five gallon bucket for you, buddy.

Give me space to shot.

Yeah.

So that's what we were talking about.

You know, I was talking about different yeast and then easy.

He's like, well, this is kind of the profile you're going for.

Try bread yeast.

never messed with bread yeast to be honest

you want nutty you know what i'm saying you want you want just you know a bready nutty finish on your on you why not it's what it's made for and then it adds to it you know like there's a difference

so that's a very interesting statement that you just made there that you you've never really put used much bread yeast

using and I think I keep hearing it and hearing it but I think it's something I'm a bourbon guy and I think it's something I want to play with at some point do some kind of a match and put some weed in it

so and that's kind of I talked to I was talking to Wayne one time and we were talking he's like did you ever toast in the oven I was like no he's like do some and try it and I'm like it gets this bread bread note over toasted bread note you're like holy shit The problem is that a little bit goes a long way.

So you've got to find that balance because I tried a little more than I should have, and I was like, man, this can taste like fun.

It could get scotchy tasting, you know, like in an old leather boot, man.

Too much toasty, you could get it, you know.

It makes it smoke.

Too much toasty can make it smoky.

So there's a fine line.

Well, yeah, you know that.

And then amber malt.

I messed with some amber malt.

Did the same thing, overdid it.

I tried it.

I did some of that with Oaxaca green and I'm like, nah, no.

I was like, Hey man, you want to try some stick oats? You ever had stick oats? And he's like, no.

And I'm like, I got a five gallon bucket for you, buddy.

Give me space to shot.

Yeah.

So that's what we were talking about.

You know, I was talking about different yeast and then easy.

He's like, well, this is kind of the profile you're going for.

Try bread yeast.

never messed with bread yeast to be honest

you want nutty you know what i'm saying you want you want just you know a bready nutty finish on your on you why not it's what it's made for and then it adds to it you know like there's a difference

so that's a very interesting statement that you just made there that you you've never really put used much bread yeast