ok so do all these malts be they pale,pilsner ,maris otter etc all start off as either 2 row or 6 row? so a maris otter can be made from either of the two? what gives them these different taste and body characters then? i know roasting can give some color and different flavors but that would only be a level of a particular flavor, where do other flavors such as biscuit or nut come from?
they say base malts help to convert themselves as well as other unmalter grains,,well why do they need to self convert? ,i thought they already had there starch converted to sugar hence the name malted
I like your organised, clear and no rumbling style. Thanks a lot.
You are welcome!
Great lessons for the amateur brewers.
Thanks.🍻
Great video!!! This one needs to be bookmarked.
Thank you. I’ll try to put out more of these.
Excellent info.
Great info!!
Hi there is there a difference between maris otter malts from different suppliers
That's true of any malt style, but a good valid point.
what does higher nitrogen level do? i thought you were gonna say because it has higher diastatic power for conversion
Great video!!!!!
I really like Maris otter base malts in my ales. Cheers
One of my favorites as well.
ok so do all these malts be they pale,pilsner ,maris otter etc all start off as either 2 row or 6 row? so a maris otter can be made from either of the two? what gives them these different taste and body characters then? i know roasting can give some color and different flavors but that would only be a level of a particular flavor, where do other flavors such as biscuit or nut come from?
I’m not sure this will answer all of your questions, but it’s a place to start. byo.com/article/understanding-base-malt/
@@HomeBrewingTV well i read many articles and seen many vids about the subject and many questions still remain but thanks i will have a look
@@HomeBrewingTV ooops seen that one already lol see i told ya i seen many articles :)
I heard that mixing Maris otter with crystal malt can ruin the brew. Is this true?
I’ve never heard this before. I can’t see a reason why that would be the case.
Very cool cheers 😁🍻
they say base malts help to convert themselves as well as other unmalter grains,,well why do they need to self convert? ,i thought they already had there starch converted to sugar hence the name malted
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