All my all-grain batches produce a bitter/astringent, dark, almost burnt off flavor that ruins every batch, from light pilsner to dark belgians
I'm scratching my head trying to figure this one out. Here's the story: I started brewing extracts, and they all came out great. I wanted to get into all-grain so a last year I ordered myself the ...
I've been scouring the internet, trying to find some kind of list of the SMM content in various malts so I know when it would be wise to do a 90 minute boil. I can't find anything, just the definition ...