Beerbeque
Well-Known Member
After 30 batches now, I bought my first 50# bag of 2 row base malt today. I feel like I'm moving up to the next level in brewing and I have an overwhelming feeling of security with all that base malt in the back room.
You mean there is no magic malt that will cover up poor brewing practices? Dammit!...my brewing practices probably have more of an affect on the flavor of my beer.
Am I just being retarded?
I was wondering if I can get a domestic pale malt and just mash at a higher temp to get it closer to MO in taste. Am I just being retarded?
MO is a barley cultivar and it won't taste much different from a domestic 2 row unless it was malted differently - which it was if you get it from an English maltster such as Crisp. It is the malting process that imparts that distinctive flavour, mashing at a higher temperature will increase the body but will not imitate the flavour.
GT
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