Being the first time I crushed my own grains, I made it a point to note all the smells as I was crushing: chocolate malt=coffee, munich=caramel, crystal 80=slightly burned caramel, and pale US 2-row=fresh okra?
When I was growing up, my family grew and ate a lot of okra, so I know the smell of fresh-cut okra quite well. It is a very green type of smell. This is the only smell that really surprised me, as I was expecting the "straw" smell that people normally describe. Also, the beer I made with it still has a hint of that "green" odor as a component of the taste (which is not bad).
Anyone else?
When I was growing up, my family grew and ate a lot of okra, so I know the smell of fresh-cut okra quite well. It is a very green type of smell. This is the only smell that really surprised me, as I was expecting the "straw" smell that people normally describe. Also, the beer I made with it still has a hint of that "green" odor as a component of the taste (which is not bad).
Anyone else?
