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SSBrew - 728
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  1. A

    Guide to Malt Extracts?

    Precisely the issue I find myself trying to figure out. Based on the info provided on the page for the DME at austin homebrew I can say that Amber DME is base malt + munich and C60 (quantities unknown of course) and dark is base + munich, C60, and black patent. I'm guessing my question is...
  2. A

    Guide to Malt Extracts?

    This actually ties into a question I had. I've seen numerous Suggestions to always use light extract for greater control. I was wondering how you would convert a recipe calling for amber or dark extract to light?
  3. A

    Midwest Irish stout

    I'm also planning on brewing this soon, I was thinking of adding maltodextrin as well as 8oz black malt based on various suggestions I found while searching. Any thoughts on this?
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