I need help understanding why I have no delicious, bready MO flavor in my beer.
Recently brewed up 10 gallons of bitter. 88.3% MO, 6.5% crystal 55 (british), 5.2% amber. Hopped with US Goldings, (1.5oz FWH, 1.75 @ 60 min, 1@15, .75@10, .7@5. Fermented with a 3L starter of WLP0002, split...