Originally Posted by Golddiggie
Guess I'm just jaded by the base malt I am using. I'm using good/great UK 2 row and Maris Otter for all my batches. I mash in the temperatures to give the body I want. I also use yeast that leaves a good amount of malt character/flavors in the brew.
You know I have to, don't you?!?!
You mean, you use UK malt in all beers? Isn't that cheating?
If you were a good brewer, you wouldn't NEED to use maris otter in a scottish ale, only golden promise.
When you think about, Munich malt is German maris otter. I mean, it's the closest analogy I can think of.
It's just one more tool in our arsenal as brewers.
I know of some people who use carapils in every batch, including probrewers. Others call carapils a crutch. I think it's all about your ability to get to the exact results you want, whether it's using carapils or Munich malt, or maris otter.
The other thing is that without brewing different styles, you may not have an appreciation for what some malts can bring to the beer. I mean, I'll use Belgian pilsner malt in a US IPA sometimes- and it's awesome! And other times I'll use US Vienna malt in a German beer. Limiting yourself to strict rules and only brewing a couple of styles of beer is fine, if you're happy with your beers. But not brewing other styles, and not having an understanding of the malts available in the world is so limiting and maybe you're missing out on something great.