I'm pretty new to brewing 1 year. And still have trouble really understanding and picking out what ingrident added what to the beer. Mainly talking about grains here. Hops are pretty easy to define. So I was considering a project to help myself figure out some flavors and just want some input on it.
I plan on a single brew day making about 15 mini beers. All would use just light DME as the base malt and and all would use the same yeast made from one big starter than each would get a different specialty grain steeped in it. One question I have is should I not hop it or use a single hop addition which would be the same for all?
Planning on only making 1 bottle of each beer I'll ferment in bombers and rack to 16oz bottles
Any input would help, I'm not really good at reading how something will taste and using it I'm better off experimenting
I plan on a single brew day making about 15 mini beers. All would use just light DME as the base malt and and all would use the same yeast made from one big starter than each would get a different specialty grain steeped in it. One question I have is should I not hop it or use a single hop addition which would be the same for all?
Planning on only making 1 bottle of each beer I'll ferment in bombers and rack to 16oz bottles
Any input would help, I'm not really good at reading how something will taste and using it I'm better off experimenting