I've been reading a lot of posts that praise MO. I decided to experiment and have an American Hefeweizen fermenting that used 5 lbs of it so I'm curious how it will turn out. What beers/styles do you find it to be the best in and why?
I tried it in a pale and wasn't a fan.
cyclonite said:Out of curiosity, what did you not like about it? The malty/nuttiness? Biscuity character? It definitely doesn't produce a "crisp" APA, but adds an almost English/ESB character IMO.
FWIW and YMMV and WTF.
Enter your email address to join: