swapping extract out for organic extract, is only diff color?
I'm thinking of doing a few recipes but want to make them organic. It looks like there's only one type of organic malt extract out there - which looks like it's about 4 Lovibond and the descriptions say light/amber.
So aside from changing the color of my beer, I wonder how significant the taste change will be.
For example if the recipe calls for 3.3light+3.3amber and I do 6.6 organic, or a different recipe says 3.3amber+3.3dark and I do 6.6 organic... am I setting myself up for failure?