What if I brew an English ale with German pale ale malts? No, I'm not talking about the brewing diplomacy...
I have only German malts avaliable in the local hombrew store. I substitued Belgian and English malts recommended by the recipes with Weyerman (German) malts. Does it have any effect on taste?
Has any of you experimented with malts this way? If it makes a lot of difference I'll concider to order malts from 1000 miles away.