secinarot
Well-Known Member
I am looking at a Jamil recipe for an American Amber. He calls for British Pale Malt Extract. I did some searching and found that a Muntons brand extract would fit the bill for this. However I have a couple of issues with this. First of all the Munton's is more expensive than domestic extracts, and second, I am concerned about using a canned extract due to "twang".
Would an American pale extract work just the same? Are there noticeable differences? If I decide to go with the Muntons, how do I make sure it's fresh? I have a gift certificate to NB so I was going to buy from them - do you think their Muntons would be fresh?
Would an American pale extract work just the same? Are there noticeable differences? If I decide to go with the Muntons, how do I make sure it's fresh? I have a gift certificate to NB so I was going to buy from them - do you think their Muntons would be fresh?