JoeSchmoe

To me, I feel like the inside of the malt tastes more subtly earthy-sweet, maybe with a distant hint of fruitiness (?). I don't really...

Water - Grains - Yeast - Hops Water is the main ingredient. A cheap improvement? Use an RV filters. Takes out a bunch of stuff. Saw u...

Ok, the interior of 2 row pale and Munich, prior to mashing, is primarily starch. In a finished beer, I'd describe it as grainy, doughy...

My grains are pre-crushed at the LHBS (albeit very coarsely). If I grab a big pinch, I get both husk and the inner core, but if I pick...

It's the inside of the grain I taste. The slightly bitter husk flavour isn't transferring into the beer.

Of course, professional (commercially available) beers vary widely from one another. Your homebrewed beers will differ from one another...

My other three beers I mashed in the 152F ballpark. The FG's ranged from 1.006 to 1.010. I'm aiming for a lighter beer this time but...

In my opinion, a good SMSH beer would be a good starter beer. My first was 2 malt and 2 hops kit I purchased which was pretty easy too.

Three batches so far. All have peaked at around 3 weeks, but all were good after 2. As I said, I detect no off flavours in any of them...

Good idea! Thanks. Maybe you're right on the confirmation bias thing.

Another angle to throw at OP: could this be a case of taste perception? Perhaps some confirmation bias, knowing that you're drinking...

Mostly comparing to Ontario based craft breweries. GLB (Great Lakes Brewery) out of Toronto would probably be my favourite.

Last night I heated the strike water to 163F. Then I added my grains which brought the temp down to 156F. I stirred the grains every...

I've read some off-flavour articles, and haven't found anything that sticks out. So much so when I read about canned corn or popcorn...

Again, when I taste the dry malt grain, I think to myself it tastes like how my beer tastes... But it doesn't taste like any...