YeastHerder
Well-Known Member
Maybe this should be obvious, but I got to wondering about this because the first time I used them was for steeping in an otherwise all extract brew (no enzymes). Second time I used them was in a mash with a lot of base malt (LOTS of enzymes).
So, in the two cases, would the same crystal malt be contributing very differently to the final product? What differences should I expect?
So, in the two cases, would the same crystal malt be contributing very differently to the final product? What differences should I expect?