ArcaneXor
Well-Known Member
- Joined
- Nov 10, 2007
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I have decided to switch from Briess 2-Row to another base malt, since either Briess or the Crosby and Baker warehouse in Atlanta seem to have higher rates of weevil infestation than other maltsters (had to throw out a whole, 3-months old bag that was so infested that there was no way it could have been used for brewing). I also want to get away from using plain 2-Row malt and using a nice pale malt instead.
I am considering the Weyermann Pale Ale malt, but having never brewed with it, I was wondering if anyone has any feedback on the flavor characteristics of this grain, specifically how it compares to domestic and English varieties.
I am considering the Weyermann Pale Ale malt, but having never brewed with it, I was wondering if anyone has any feedback on the flavor characteristics of this grain, specifically how it compares to domestic and English varieties.