gr8shandini
Well-Known Member
Hey all,
I'm somewhat of a noob here (about 10 batches so far) and I've got a theory that I was wondering if you had any opinions on. I'm thinking that you should always use the lightest extract available to you (DME or "Pilsner" LME) and create the beer you want with the specialty grains.
My thinking goes as follows: If you're not set up for all-grain, you need the extract companies to handle mashing the base malt for you, but so far as I can tell, there's little difference between mashing and steeping the specialty grains. I'm also assuming that certain flavor compounds probably get killed off in the evaporation process that yields the final extract. So in my mind, it makes more sense to add those flavors using the steeping process and hopefully retain more of them during the boil.
I haven't tried anything darker than an Irish Red so far, but by extension, it would make sense to use the "Pilsner" LME even if you're going for a porter. Does that make sense, or am I just wasting money on extra grain and should switch to using the amber/dark products?
I'm somewhat of a noob here (about 10 batches so far) and I've got a theory that I was wondering if you had any opinions on. I'm thinking that you should always use the lightest extract available to you (DME or "Pilsner" LME) and create the beer you want with the specialty grains.
My thinking goes as follows: If you're not set up for all-grain, you need the extract companies to handle mashing the base malt for you, but so far as I can tell, there's little difference between mashing and steeping the specialty grains. I'm also assuming that certain flavor compounds probably get killed off in the evaporation process that yields the final extract. So in my mind, it makes more sense to add those flavors using the steeping process and hopefully retain more of them during the boil.
I haven't tried anything darker than an Irish Red so far, but by extension, it would make sense to use the "Pilsner" LME even if you're going for a porter. Does that make sense, or am I just wasting money on extra grain and should switch to using the amber/dark products?