BottleItUp
Active Member
Would floor malted MO being turned into a British crystal 160 produce a different flavor/s than using "common" MO?
It is to my understanding that the malt variety changes flavors as some crystal malts are made from a variety of malts, MO, Optic, and US base malts for example.
The concept here would be to possibly produce a British crystal 160L at home using floor malted MO instead of purchasing the commercial variety. I am aware that home methods may differ from commercial crystal malt production methods.
It is to my understanding that the malt variety changes flavors as some crystal malts are made from a variety of malts, MO, Optic, and US base malts for example.
The concept here would be to possibly produce a British crystal 160L at home using floor malted MO instead of purchasing the commercial variety. I am aware that home methods may differ from commercial crystal malt production methods.
