I recently bought some Cooper's Light DME (Morebeer) and some Briess Light DME (Midwest).
The Cooper's has a definite molasses taste, it is very faint in the Briess.
Will this cause the dreaded TWANG in the beer? Has anyone actually been able to relate malt taste to brew results?
(I have used the Briess Light DME a few times with excellent results)
Would it be best to just use the Cooper's for baking and not try to brew with it?
The Cooper's has a definite molasses taste, it is very faint in the Briess.
Will this cause the dreaded TWANG in the beer? Has anyone actually been able to relate malt taste to brew results?
(I have used the Briess Light DME a few times with excellent results)
Would it be best to just use the Cooper's for baking and not try to brew with it?