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malt descriptions
  • FuzzyFuzzy
    Posts: 46,586
    this is a compilation of malt descriptions from the country malt group. while the best way to learn what a particular grain lends to a beer is to use it and taste for yourself, knowing a little about what to expect can really help you to see the flavors in the finished beer.

    I'll list these by malster:

    Great western malting

    Premium 2-Row Malt (1.8-2.2°L)
    Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.

    Northwest Pale Ale Malt (2.6-3.0°L)
    A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.

    Vienna Malt (3-4°L)
    Processed like Munich malt with a shorter “cure” duration. Color is 3° to 4° ASBC.

    Crystal 15 (13-17°L)
    A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.

    Crystal 30 (27-33°L)
    A fully modified and saccharified two-row crystal malt roasted to a target color of 30° ASBC. A versatile malt providing moderate color and caramel flavor.

    Crystal 40 (35-45°L)
    A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.

    Crystal 60 (55-65°L)
    Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color.

    Crystal 75 (70-80°L)
    This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.

    Crystal 120 (115-125°L)
    As longer roasting times are used to reach colors of 120° ASBC, this crystal malt takes on a fairly intense toffee flavor but still avoids the burnt character of chocolate or black malts.

    Crystal 150 (145-155°L)
    Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,586
    Canada malting:

    CMC Superior Pilsen (1.4-1.9°L)
    Produced from selected lots of premium Canadian grown Copeland barley, Canada Malting Superior Pilsen is low in total protein, high in extract and low in color which makes it a perfect base malt for lagers of all types.

    CMC Superior Pale Ale (2-3.5°L)
    A higher color, 2-Row malt. This malt is very well modified malt is aromatic and perfect for ales of all types.

    CMC Canadian 2-Row (1.5-2.1°L)
    Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.

    CMC Canadian 6-Row (1.5-2.1°L)
    The preferred base malt of large North American brewers due to its larger husk content which is ideal for use in conjunction with adjuncts. Also an excellent base malt for use in wheat beer production.

    CMC White Wheat (1.5-2.5°L)
    Made with superior grade white wheat for the production of traditional German Wiessbier and American Wheat Beer. This malt can also be used for added head retention and mouth-feel in ay beer.

    CMC Munich (6-10°L)
    Produced in the traditional European method, Canada Malting Munich malt is made by “stewing” germinating 2-Row malt, then kilning it at 200°F, providing color and aromatics without introducing caramel/crystal flavors. This malt is a fantastic addition to amber and dark beers.

    CMC Rye (1.8-3.2°L)
    At a rate of 10-20%, Canada Malting Rye will lend an interesting gratingly, slightly spicy flavor. As is true of malted wheat, malted rye is higher in protein, higher in beta-glucans and is without an outer hull which can lead to a very sticky mash prone to settling. We suggest brewing with a portion of our Canada Malting 6-Row or rice hulls in your mash to help loosen your grain bed.

    CMC Distillers Malt (1.4-2.1°L)
    Our distiller’s malt is made from Canadian barley, light in color and high in total extract.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,586
    Bairds

    Bairds Maris Otter (2.5-3.5°L)
    Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.

    Bairds Pale Ale (2.5-3.5°L)
    Bairds Pale Ale is a fully modified, work-horse base malt that is ideal for use in any English style ale.

    Bairds Pilsen (1-2°L)
    Bairds Pilsen is malted with an emphasis on low total protein and relatively low S/T. This ensures good extract levels, no haze problems and low DMS potential.

    Bairds Vienna (2.7-4.0°L)
    Used to create dark lagers of the Vienna or Marzen style, dark in color with a reddish tinge. Typically used at a rate of 10-15% in combination with a normal base malt.

    Bairds Munich (4-6°L)
    Malt is stewed, then lightly kilned at temperatures below 212 °F (100 °C), resulting in a malt that lends color without introducing the caramel/crystal flavor.

    Bairds Light Carastan (13-17°L)
    Produced in a similar fashion as Baird’s Carastan (see below) but the final roasting is prolonged at a lower temperature to achieve a low target color.

    Bairds Carastan (30-40°L)
    Bairds Carastan malt is made through a process of stewing germinated malt followed by an extensive period of high-degree roasting for varying periods of time. The result is a pale, brown-colored malt with a caramel/toffee-like flavor.

    Bairds Dark Crystal (70-80°L)
    Bairds Extra Dark Crystal (115-155°L)
    Bairds Crystal malts are manufactured using a method similar to that of their Carastan malts except that the malts are roasted at higher temperatures for longer periods of time. The result is a malt with intense degrees of caramel and toffee like flavors.

    Bairds Chocolate Malt (450-500°L)
    Made the same was as Bairds Black Malt, except that is roasted less to preserve a lighter color.

    Bairds Black Malt (500-600°L)
    Produced by roasting kilned malt at temperatures up to 482°F, this malt lends color and flavor to dark beers.

    Bairds Roasted Barley (500-600°L)
    Produced by roasting barley at temperatures up to 482°F. Bairds Roasted Barely will lend a deep, dark color and a sharp, dry flavor.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,586
    Best Maltz

    Best Pilsen (1-2°L)
    Best premium Pilsen malt is produced from the highest quality 2-Row Spring barley which is selected for its low total protein levels, high extract levels and low color. This malt can be used for Pilsners and Lagers of all types or as an all purpose base malt for beers of all types.

    Best Pale Wheat (1.5-2.5°L)
    Best Dark Wheat (5-8°L) Best Wheat malts are produced from plump, spring German wheat. Best Wheat malts are suitable for all types of wheat beer including traditional Weiss beer and American wheat beer.

    Best Vienna (3-5°L)
    Best Vienna malt is produced from carefully selected barley which is processed under a proprietary germination and specialized kilning process. The result is a malt that will reinforce the light Golden” color of beer and will bring out a pleasant malt taste with extra mouth feel. This malt is an excellent addition to red lagers of all types including Vienna, Marzen and Amber.

    Best Munich Light (4-8°L) Best Munich Dark (8-12°L)
    Best Munich malt is produced through a special germination process followed by a special kilning process which enhances the aroma and the color of the finished malt. Best Munich malt will reinforce color, mouth feel and malt forwardness in your finished beer.

    Best Caramel Malt Pils (2-3°L)
    Best Caramel Malt Pils will aid in foam development and head retention as well as add extra body to your beer. This malt is best used in lager beers of all types including Pilsner, Light Lager and Bock beers.

    Best Caramel Malt Light (10-20°L)
    Best Caramel Malt Light will increase beer body, improve malt aroma, will add a deep saturated color and will add a full, mellow malt flavor to your finished beer. This malt is an excellent addition in Oktoberfest or Marzen beers, Maibock and Hefe Weizen.

    Best Caramel Malt 1 (30-40°L)
    Best Caramel Malt 1 will lend a fuller body, improved malt aroma and deep red color to your finished beer. This malt is best used in beers of all types requiring an extra malt emphasis such as Red Ale, Red Lager, Scottish Ale, Alt Beer and Brown Ale.

    Best Acidulated Malt (1.8-3.1°L)
    Malt that has been sprayed with lactic acid which may be used to lower mash pH. Will provides a rounder, fuller character to beer, enhancing the flavor of Pilsners and other light lagers. Lowering the pH also helps prevent beer spoilage through oxidation.

    Best Melanoidin Malt (22-30°L)
    Like Belgian Aromatic malt, Best Melanoidin malt will add an accentuated malt presence. This malt is most suitable for Amber and Dark lagers, Scottish, Red and Amber Ale and for “malt bombs” such as Doppel Bock.

    Best Smoked Malt (2.5-4.0°L)
    Malt that has been smoked over Beachwood, Best Smoked Malt will deliver the typical “Bamberg” smoked beer flavor made famous by breweries Schlenkerla and Spezial.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,586
    Briess:


    Briess 2-Row Brewer's Malt (1.8°L): Base malt for all beer styles. Slightly higher yield and lower protein than 6-Row.

    Briess 6-Row Brewer's Malt (1.8°L):Base malt for all beer styles. More husk than 2-Row. Well suited for high adjunct brewing.

    Briess Pilsen Malt (1.0°L): 2-Row. Very light colored base malt. Produces exceptionally clear, crisp wort.

    Briess Pale Ale Malt (3.5°L): 2-Row. use with 2-Row base malt for rich flavor and additional color. Nice in ales.

    Briess White Wheat (2.6°L): Use 5% for head retention in any style. Use as part or all of base malt in wheat beers.

    Briess Red Wheat (2.6°L): Use 5% for head retention. Use starting at 20% for wheat beers.

    Briess Vienna Malt (3.5°L): Specially processed base malt gives warm malty flavor and orange hues.

    Briess Ashburne® Mild Malt (5.3°L): 2-Row. Well suited for mild ale styles for color and maltiness.

    Briess Bonlander® Munich Malt (10°L): 2-Row. European style for clean, malty flavor.

    Briess Aromatic (Munich) Malt (20°L): 2-Row. European style darker Munich malt provides clean, intensely malty flavor in any beer.

    Briess Munich Malt 10 L (10°L): Contributes rich malty flavor when used at 5-15%.

    Briess Munich Malt 20 L (20°L): provides intensely malty flavor and aroma while contributing amber hues.

    Briess Carapils® Malt (1.3°L):Unique dextrin-style malt that adds body and foam with no color or flavor contribution. use up to 5%.

    Briess 2-Row Carapils® Malt (1.5°L):Unique dextrin-style malt that adds body and foam with no color or flavor contribution. use up to 5%.

    Briess Victory® Malt (28°L): With an aroma of baking bread, Victory® malt is great in Nut Brown Ales and other dark beers.

    Briess Special Roast Malt (50°L): Excellent for Nut Brown Ales, Porter and other dark beer styles.

    Briess Extra Special Malt (130°L): 2-Row. Provides distinctive flavors associated with darker, high gravity beers like Doppelbock.

    Briess Rye Malt (3.7°L): Use in 5% increments until desired flavor is achieved. Add rice hulls when using more than 20%.

    Briess Smoked Malt (1.3°L): 5-20% for lighter styles like Scottish Ales and Oktoberfests; 30-60% for Stout and Porter.

    Briess Caramel Malt 10

    Briess 2-Row Caramel Malt 10L (10°L): Candy like sweetness, mild caramel.

    Briess Caramel Malt 20

    Briess 2-Row Caramel Malt 20L (20°L): Candy like sweetness, mild caramel.

    Briess 2-Row Caramel Malt 30L (30°L): Candy like sweetness, mild caramel.

    Briess Caramel Malt 40

    Briess 2-Row Caramel Malt 40L (40°L): Sweet, caramel, toffee.

    Briess Caramel Malt 60

    Briess 2-Row Caramel Malt 60L (60°L): Sweet, pronounced caramel.

    Briess Caramel Malt 80

    Briess 2-Row Caramel Malt 80L (80°L): Sweet, pronounced caramel.

    Briess Caramel Malt 90L (90°L): Pronounced caramel, slight burnt sugar, raisiny.

    Briess Caramel Malt 120

    Briess 2-Row Caramel Malt 120L (120°L): caramel, slight burnt sugar, raisiny, prunes.

    Briess Caramel Vienne Malt 20 L (20°L): caramel, slight burnt sugar, raisiny, prunes.

    Briess Caramel Munich Malt 60L (60°L): caramel, malty.

    Briess Chocolate Malt (350°L): Caramel, roasted, malty.

    Briess 2-Row Chocolate Malt (350°L): Rich roasted coffee, cocoa.

    Briess Dark Chocolate Malt (420°L): Rich roasted coffee, cocoa.

    Briess Black Malt (500°L): Neutral flavor contribution.

    Briess 2-Row Black Malt (500°L): Neutral flavor contribution.

    Briess Roasted Barley (300°L): Neutral flavor contribution.

    Briess Black Barley (500°L): Coffee, intense bitter, dry.

    Briess Maltster's Reserve Series

    Briess Caracrystal® Wheat (45°L): Malty, bready, subtle caramel, toffee flavors.

    Briess Carabrown® Wheat (55°L): Delivers an array of toasted flavors.

    Briess Midnight Wheat (550°L): Delivers intense color and subtle, smooth flavor to Black IPAs, Schwarzbier and other dark beers that long for color without bitter or harsh flavors.

    Briess Blackprinz® Malt (500°L): Excellent for minor color adjustment with little or no flavor in lighter colored ales and lagers. Adds color with subtle, smooth flavor in Black IPAs, Dark Mild Ales, Brown Ales, Dark Wheat Beers and Schwarzbier. Use in larger quantities for color plus hints of toasted malty flavor.

    ©2012 Country Malt Group
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,586
    Thomas Fawcett:

    Fawcett Maris Otter (2.3-3.0°L)
    Maris Otter has long been the favorite of English brewers for its brewhouse performance and rich, slightly nutty flavor. An excellent malt for any English beer style. All of Fawcett’s Maris Otter malt is still produced in their traditional floor maltings.

    Fawcett Golden Promise (2.3-3.0°L)
    Golden Promise is a traditional Pale Ale Malt grown in Scotland. It produces sweet, mellow wort and is excellent for both brewing and distilling.

    Fawcett Halcyon (2.3-3.0°L)
    Halcyon is a barley variety that was bred from the Maris Otter and Sargent barley varieties. It tends to produce a less sweet wort than Maris Otter.

    Fawcett Optic (2.3-3.0°L)
    Optic is a barley variety widely grown in the United Kingdom. Our customers have been impressed with its highly aromatic qualities.

    Fawcett Pearl (2.3-3.0°L)
    A traditional English barley variety known for its slightly bready flavor.

    Fawcett Amber (30-42°L)
    Amber malt is a more toasted form of pale ale malt and is typically used in Brown Porter recipes. This malt has no diastatic power.

    Fawcett CaraMalt (20-27°L)
    Will impart a light flavor and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability.

    Fawcett Pale Crystal (20-27°L)
    Imparts a light caramel/crystal flavor, and slight red hue. A great crystal malt on the lower side of the color scale.

    Fawcett Crystal Malt I (42-48°L)
    A good general-purpose crystal malt. Will impart a moderate amber color and caramel flavor to your beer.

    Fawcett Crystal Malt II (62-68°L)
    An excellent all-purpose crystal malt. Will impart sweet caramel/crystal/toffee notes to your beer.

    Fawcett Dark Crystal Malt I (83-90°L)
    Contributes a strong reddish hue to dark beers. This malt will impart a roasty edge on top of a malty sweetness.

    Fawcett Dark Crystal Malt II (118-124°L)
    Will provide intense, crystal malt sweetness coupled with a moderate amount of burnt caramel bitterness. Use in moderation.

    Fawcett Brown Malt (52-65°L)
    Brown malt is a darker form of pale malt and is typically used in brown ale as well as in porter and stout.

    Fawcett Chocolate Malt (325-400°L)
    A classic malt for stout, porter, and brown ale. Provides color for a wide variety of darker beer styles.

    Fawcett Pale Chocolate Malt (185-250°L)
    Less highly-roasted than regular chocolate malt. Will add dark brown color and a mild chocolate/coffee flavor to dark milds, stouts, and porters.

    Fawcett Black Malt (410-500°L)
    Black malt is barley malt that has been roasted to the point of carbonizing. This malt provides intensely dark color and acrid, ashy, roasted undertones to the flavor of beer.

    Fawcett Roasted Barley (410-500°L)
    Made from barley that has not been malted. A distinct, more astringent roasted bitter flavor in dark beer and the perfect grain for Irish Stout.

    Fawcett Oat Malt (1.9-2.3°L)
    Great for enhancing body and flavor of dark beers. Use at a rate of 5 – 10%.

    Fawcett Peated Malt (2.0-3.0°L)
    Produced by smoking pale malt over burning peat, Peated Malt will add a dark, earthy aroma and flavor characteristic of Islay whisky.

    Fawcett Rye Malt (2.5-3.0°L)
    Will add a dry, spicy note to your finished beer. Best used in small quantities (less than 15%) to avoid gumming up your mash.

    Fawcett Crystal Rye (70-80°L)
    Will lend a dry, licorice, toffee flavor. Great for use in complex, multi-grain brews where that extra special something is required.

    Fawcett Wheat Malt (1.9-2.3°L)
    An excellent UK wheat malt which produces superb wheat beers with aromas appropriate for the style.

    Fawcett Crystal Wheat (50-58°L)
    Caramel wheat malt may be used just like other forms of caramel and crystal malt to emphasize wheat malt flavor and aroma and add color to wheat beers.

    Fawcett Roasted Wheat (360-400°L)
    Intensifies the typical aroma and color of dark top fermented beers such as Altbier, Weizen and Weizenbock.

    Fawcett Torrefied Wheat (1.0-2.5°L)
    Generally used as a beer enhancer, Torrefied Wheat can be used to increase the size and retention of a head in beer.

    Fawcett Flaked Barley (1.0-2.5°L)
    Flaked barley is unmalted, dried barley which has been rolled into flat flakes. It imparts a rich, grainy flavor to beer and is used in primary in stout. It also improves head formation and retention.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,586
    Franco-Belges:


    MFB Pilsen (1.6-1.8°L)
    Light in color and low in total protein, MFB Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion.

    MFB Pale Ale (2.3-4.2°L)
    A standard Pale Ale malt that is low in total protein, high in extract and will contribute clean, malty flavor characteristics. A great base malt for any beer style, especially Belgian style ales.

    MFB Vienna (2.3-4.2°L)
    This malt will reinforce the color and aroma of all beer styles, particularly Eastern European and German style beers, and brings out a pleasant malty taste.

    MFB Munich (6.0-8.0°L)
    Made from premium French 2-Row barley, this highly modified malt reinforces the taste, color and mouth-feel of Bock beers, Oktoberfest/Marzen beers and Porters. This malt is popular with MFB's German customers such as Paulaner and Lowenbrau.

    MFB Special Aromatic (3.5-5.0°L) (similar to Aromatic Malt)
    Specially designed for MFB’s Belgian brewers. Selected French 2-row barley undergoes a particular malting process which favors the development of a very pronounced malt aroma. This malt will lend a pleasant aromatic malt taste, reinforced by a soft and mellow mouthfeel.

    MFB Caramel Pilsen (8-12°L) (similar to Cara 8/Caramel Pilsner 8)
    This malt is obtained by adapted malting, saccharification and smooth torrification of selected barleys in order to develop the aroma and color. This malt adds a fine and pleasant caramel aroma.

    MFB Caramel Vienna (19-23°L) (similar to Cara 20/Caramel Vienna 20)
    This malt strengthens the color and increases the mellowness of all beer styles while also providing a fine aroma and taste.

    MFB Caramel Wheat (22-31°L)
    MFB’s Caramel Wheat will reinforce the color and head retention of the beer while imparting a nice, medium caramelized flavor.

    MFB Caramel Amber (30-38°L)
    This malt strengthens the color and increases the mellowness of all beer styles while also providing a fine aroma and taste.

    MFB Caramel Munich 40, 60, 80, 120
    (MFB Caramel Munich 40 is similar to Cara 45/ Caramel Munich 45. MFB Caramel Munich 120 is similar to Special B)
    These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.

    MFB Kiln Amber (15-23°L) (similar to Biscuit Malt)
    A softly roasted malt with a light, biscuit taste, this malt can be used in any beer style in which addition color is required.

    MFB Kiln Coffee (150-180°)
    This malt will deliver subtle chocolate and coffee flavors and aroma to all dark beer styles.

    MFB Kiln Black (450-585°)
    This roasted malt lends added color to beers of all styles.

    MFB Chocolate (300-375°)
    This malt reinforces the color of dark beers such as porters and stouts.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,586
    Gambrinus:

    Gambrinus Pilsen (1.3-1.8°L)
    An excellent choice for brewing light lagers and Pilsner type beers, this malt is low in total protein and high in extract.

    Gambrinus Pale Ale (1.8-2.8°L)
    An excellent base malt for brewing all grain beers. Of the barley varieties grown in the western prairies of Canada, it is moderate in total protein, well modified, clean and smooth.

    Gambrinus ESB Pale (3-4°L)
    This “Extra Special British” pale malt is malted for brewers seeking the unique flavor imparted by well-modified British malt.

    Gambrinus Vienna (5-7°L)
    Higher kilning temperatures give this malt its deep golden color and strong malt flavor.

    Gambrinus Munich Light (Munich 90) (9.5-10.5°L)
    This sweet, mellow Munich malt is designed to produce amber beers or traditional Munich style beers with well-balanced malty characteristics.

    Gambrinus Munich Dark (Munich 100) (30-35°L)
    Deeply kilned Munich malt with the color and flavor characteristics of roasted malt and the mellowness normally associated with Munich malt.

    Gambrinus Honey Malt (20-25°L)
    Honey Malt, sometimes known as Brumalt, has an intense malt sweetness free of astringent roast flavors which makes it perfect for any specialty beer.

    Gambrinus Organic Malts
    Produced from Certified Organic Canadian 2-Row Barley and Wheat, Gambrinus Organic malts are ideally suited for Organic beers of all types.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,586
    And the flaked grains:

    Flaked Barley
    Will lend a rich grainy taste and will increase head retention. Use at a rate up to 40%.

    Flaked Corn
    Will add a sweet, smooth flavor. Use at a rate up to 40%.

    Flaked Oats
    Will add a distinct full-bodied flavor and creamy texture. Use at a rate up to 30%.

    Flaked Rice
    Will give a light, clean palate to the finished beer. Use at a rate up to 25%.

    Flaked Rye
    Will lend a dry, crisp character and a forward rye flavor. Use at a rate up to 20%.

    Flaked Wheat
    Will greatly increase head retention and body. Use at a rate up to 40%.

    Torrefied Wheat
    A whole kernel version of our wheat flakes. This product will require milling.

    Unmalted Wheat
    The traditional ingredient in white beer and is typically used at a rate of up to 50%.

    Torrefied Buckwheat
    Will lend a nutty, almost dry wheat flavor. Use at a rate of up to 50%.
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 102,350
    Hey that great. Maybe we need a wiki?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,586
    Lakewood said:

    Hey that great. Maybe we need a wiki?



    it wouldn't hurt.
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 102,350

    Lakewood said:

    Hey that great. Maybe we need a wiki?



    it wouldn't hurt.

    i'll look into it tonight
    The only thing between me and a train wreck is blind luck..... - Kenny