Hi all,
Sorry, not been on the forum lately. I have got a couple of brews bottled and kegged since the last time I was on, I'll post the results in the appropriate section of the forum later.
I have a question, Google has been inconclusive.
One of the books I bought uses something called Super Flavex in many of the recipes inside.
My research indicates that it is a liquid dark malt extract with caramel.
Is there an, as near as damn it, exact equivalent made nowadays?
Would I be better getting a plain DME and using some caramel (grain?) to add the caramel to it?
Or does standard DME naturally contain caramel anyway?
The book is Brewing Better Beers by Ken Shales btw.
Sorry, not been on the forum lately. I have got a couple of brews bottled and kegged since the last time I was on, I'll post the results in the appropriate section of the forum later.
I have a question, Google has been inconclusive.
One of the books I bought uses something called Super Flavex in many of the recipes inside.
My research indicates that it is a liquid dark malt extract with caramel.
Is there an, as near as damn it, exact equivalent made nowadays?
Would I be better getting a plain DME and using some caramel (grain?) to add the caramel to it?
Or does standard DME naturally contain caramel anyway?
The book is Brewing Better Beers by Ken Shales btw.