I have a question about American 2-Row malt. So I have only done extract and partial mashes before; perhaps when I escape grad school I can get into all grain. Anyway, I made a brew a while back that required 2-row, and I still have a bunch of it sitting around. I thought for my next batch, I could try to use some of this stuff.
So my question is, well, what does this stuff do for the brew? Does it add any particular taste? Midwest supplies calls the stuff a 'base malt'. What exactly does that mean?
So, for example, I was thinking of throwing together a brown ale, as I have some brown malt hanging around too. Would it be appropriate to use brown malt and american 2-row, along with some extract?
Thanks for the help! I'm just trying to wrap my head around how grains work.
So my question is, well, what does this stuff do for the brew? Does it add any particular taste? Midwest supplies calls the stuff a 'base malt'. What exactly does that mean?
So, for example, I was thinking of throwing together a brown ale, as I have some brown malt hanging around too. Would it be appropriate to use brown malt and american 2-row, along with some extract?
Thanks for the help! I'm just trying to wrap my head around how grains work.