I am noticing a disturbing (maybe only to me) trend lately of recipes containing WAY too much adjunct malts. This includes, caramel malts, honey malt, etc.
I don't mind seeing people experimenting with the malts and putting them in recipes. It is the fact that they are using WAY too much of them.
People, a 5 gallon, 1.040-1.060ish recipe with 2 lbs. of crystal malt is ridiculous. No, it is BEYOND ridiculous.
FWIW, I don't notice it so much (in the ridiculous sense, anyway) on this forum, but I saw a recipe in another forum the other day that blew me away. Coincidentally, it is someone we are all very familiar with.
Anyway, when you are contemplating a recipe, stop and take a look at it, ask for help, whatever.
I don't mind seeing people experimenting with the malts and putting them in recipes. It is the fact that they are using WAY too much of them.
People, a 5 gallon, 1.040-1.060ish recipe with 2 lbs. of crystal malt is ridiculous. No, it is BEYOND ridiculous.
FWIW, I don't notice it so much (in the ridiculous sense, anyway) on this forum, but I saw a recipe in another forum the other day that blew me away. Coincidentally, it is someone we are all very familiar with.
Anyway, when you are contemplating a recipe, stop and take a look at it, ask for help, whatever.