New to brewing, only done a few all-extract batches. For my next batch I came across an APA recipe that called for a 2:1 ratio of DME to 2-row malt. What wasn't clear to me was if I should just plan ...
I know the difference has to do with how the grains grow on the stock, but I'm not completely sure what that difference is. It also seems like 2-row is more commonly used as a base malt, but I've seen ...
How much flavor variation exists for 2-row malted barley from different malsters? For example, how different is 2-row malt from Rahr, Briess, Canada Malting, Malteurop other than price?