devin81knez
Member
- Joined
- Feb 11, 2013
- Messages
- 21
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I was wondering if i steep base or roasted malts will i get the color and flavors from them. I know these malts need to be mashed to convert the sugars but i am doing extract so my fermentables are taken care of. Im thinking of using vienna and biscuit malts in later recipes but its pointless if the flavors wont show without mashing.