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Weird question, when using amylase in the fermenter to break down dextrins and add fermentability, does breaking those sugars down have any flavor change?
And do certain malts that carry limited fermentability, like dark roasted malts, give off different flavors when their structure is broken down into simple sugar, as opposed to pale malts, something I'm sure I've tasted before.
And do certain malts that carry limited fermentability, like dark roasted malts, give off different flavors when their structure is broken down into simple sugar, as opposed to pale malts, something I'm sure I've tasted before.