Looking at my malt bill and considering whether or not if I should save some money on fermentables, I was contemplating moving from German grains to US/domestic grains. They are, as most of you know, considerably cheaper and would help my bottom line. Have any of you made a similar switch? What interests me the most is the domestic pilsner grains and malted wheat. How is the difference in quality? Better efficiency?
Any input is appreciated.
Any input is appreciated.
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