McCall St. Brewer
Well-Known Member
Randy Mosher raves about Maris Otter malt in his book Radical Brewing. As I understand it, it's hard to grow, so it's more expensive, therefore commerical breweries tend not to use it much any more.
For homebrewers, though, I suppose a couple of dollars more for a 5 gallon batch isn't such a big deal.
Does it really make a difference in the final product, though?
For homebrewers, though, I suppose a couple of dollars more for a 5 gallon batch isn't such a big deal.
Does it really make a difference in the final product, though?