I am having a hard time wrapping my mind around diastatic power. This all started when I was continuously unhappy with the quality of my beers containing Munich malt. They all have a similar sweet, almost caramel like flavor that tastes nothing like the commercial Munich containing beers that I love.
I know that it’s on the low scale for diastatic power and I don’t know I am certain I understand exactly what that means. All I know is that based on what I am reading it might be linked to this flavor I am getting. Am I not getting a good conversion and ending up with less fermentable sugar?
I would love to know how to fix it.