Has anyone noticed a taste difference between Light and dark spraymalt.
I would assume light DME is produced from something like Maris Otter, and dark from darker roasted barley. If I make an AG wort with either, they taste different, but am I wrong to presume DME would taste different as well.
I want to up the SG of a kit stout, but don't want to increase the coffee/choc taste associated with roasted malts, also don't want it thin by adding just sugars.
I would assume light DME is produced from something like Maris Otter, and dark from darker roasted barley. If I make an AG wort with either, they taste different, but am I wrong to presume DME would taste different as well.
I want to up the SG of a kit stout, but don't want to increase the coffee/choc taste associated with roasted malts, also don't want it thin by adding just sugars.