Headcutter
Active Member
Just wondering which level of caramel malt people think is the "best" when making a hoppy beer. I usually use 40, but I wouldn't mind getting some of the colour of a higher L malt.
I know some people don't like crystal malts. That's fine, but I would like to hear from the people who do use them.
Cheers.
I know some people don't like crystal malts. That's fine, but I would like to hear from the people who do use them.
Cheers.