dancness
Well-Known Member
As opposed to dark extract?
I would think so because it seems that extra light malt is not roasted as long or as hot, preventing the carmelization of the more fermentable sugars within the malt.
Am I correct? And is this the reason why people use extra light extract for making yeast starters?
I would think so because it seems that extra light malt is not roasted as long or as hot, preventing the carmelization of the more fermentable sugars within the malt.
Am I correct? And is this the reason why people use extra light extract for making yeast starters?