1 reply to this topic

[VirginiaBeach]

So I've used it in 3 different beers (Chocolate Stout, Big Irish Red, and English Pale Ale) and they all have a taste I don't care for. It's hard to describe, kind of roasted, slightly chalky. I'm pretty sure that's the common denominator in all those beers. Needless to say, I won't be using this any more.Anyone else have this experience?

[Slainte]

yeah, the amber and dark extracts usually suck. it's best to use a light extract and get color and flavor from steeping specialty grains or doing a partial mash.