I am new to the home brewing community and have a question regarding some malts I am using on my next batch. After using a few beer kits from Brewers Best, I am taking a spin at trying to gather my own ingredients to brew. I have: 1 pound of Briess Pilsen DME 1 pound of Briess Bavarian Wheat DME 1 pound of Briess Carapils crushed malt 1 ounce of German Hallertau hop pellets Safale US-05 Ale Yeast Additional items: …

I have read that when using malted barley the conversion rate of starch to sugar is inefficient. Is this correct? Are there any advantages to adding additional enzymes like beano? If so what enzymes are recommended.?

I am planning to make corn beer, what are the times you would suggest for mashing? Is there a way to make it on a home stove? Has anyone got experience with that? UPDATE A friend already does corn beer. I saw the process and she only used the corn to make the wort. She did not use other enzyme to break the starch. She used 4.409 lbs of corn per 12 Liters of water, afterwards she added a little …

(This title is purposely worded after this question.) I'm about to begin all-grain brewing soon. I'm excited about all of the options, combinations, and ratios of the different grains, but it is very daunting. I have 8 carboys so I might as well use them to learn the distinctive taste of various grains and combinations of grains. In order for this tasting experiment to be valid, I would need to use the same yeast and hops across every batch. I …

I've searched around, but I still would like an elaborate review on the difference in taste between these two base malts. Only interested in North American varieties, also. I'm not sure what "grainy" tasting means, either. Is that generally looked on as good or bad? I've read Pilsner is more "grainy" tasting, is this true? Which one is more malty? Which one is more "clean" tasting? Can I substitute Pilsner for APA, Blonde, and American Wheat beers? I get away …

I've been brewing belgian beers with belgian pilsner malt, and german lagers with german pilsner malt without really thinking about it. But what is it that distinguishes these malts to make them most suitable for their respective styles? I've tried chewing on a few, but it's hard to draw a comparison, They both taste grainy and sweet. Is there really a difference?

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 some recipes that say it's ok to substitute 6-row instead. Biologically, what's the difference between the two? In terms of brewing, what's the difference between using 2-row malt as opposed to 6-row malt as the base for a beer?

I'm wondering if any of you have any opinions on a base malt called "Prairie Malt", made by Prairie Malt Limited of Biggar, Saskatchewan (Canada). There's something in the flavor of some of my beers that I don't quite like, and it seems like the only thing these particular batches have in common is this base malt. Do any of you have experience, good or bad, with this malt?

Does anyone use a standard base malt to build your recipes from? What are the advantages? A couple of obvious advantages would be having the ability to buy large bags of the base malt (and ensuring that it's still fresh when you use it) and having a consistent base to build from. I've always built my recipes using different base malts for flavor. For example, if I want a malty British style beer, I tend to use Maris Otter as …