TheJadedDog said:Specialty grains like crystal, chocolate, ect... and adjuncts like roasted or flaked barley can add mouthfeel, color, and other flavor characteristics.
I have only been using extra light DME, so all of the things that make each of my beers different from one another, other than total fermentables, comes from the specialty grains.
Of course, I am in the process of putting together equipement to go AG.
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