Allrighty then, time for some soul sudsing........
After 50 or so batches I am very happy with my beers, and judging from the speed at which they consume it, so are my friends. The equipment, grinding, the brew process, fermentation control, conditioning, kegging and serving are all pretty much down to a science.....relatively speaking.
My weak spot IMHO is recipe formulation. I have developed some good recipes, but it's more luck than anything else I feel. I understand basics, have figured out the base malts, and got the hop formulation figured out too. It's the specialty malts that I haven't gotten my head around. I know how to control color, I know what wheat does but everything in between I'm still some in the dark as to what grain has what effect.....I've done the reading, but it's still not clicking.
Does anyone know of a GOOD explanation of what the various specialty grains do?