I'm going to pick up 10 pounds of this from More Beer. That's on faith because I like what I've had otherwise. I also generally prefer British crystals and/or caramels to US made; find them more rounded, more malty, not as much purely, sharply sweet. Just my sense.
I will tend to use a crystal in the 120-130 range as an accent (2% or so) in bitters, more in stouts, porters, and big versions of the same. Anyone use this particular one? Any input?
I will tend to use a crystal in the 120-130 range as an accent (2% or so) in bitters, more in stouts, porters, and big versions of the same. Anyone use this particular one? Any input?