searched the forums but couldn't find much info, so sorry if this has been asked before.
has anyone noticed or tasted a difference between the different maltsters of caramel / crystal malts? I would guess that the muntons would have a place in English beers, and the briess in American ales, but I am not sure. I have a couple pounds of muntons C40, but have normally used briess for all my pales, ipa's, etc. figured I would ask the experts, cheers!
has anyone noticed or tasted a difference between the different maltsters of caramel / crystal malts? I would guess that the muntons would have a place in English beers, and the briess in American ales, but I am not sure. I have a couple pounds of muntons C40, but have normally used briess for all my pales, ipa's, etc. figured I would ask the experts, cheers!