[Homebrew_kev]

I am lucky enough to have a local maltser that has an amazing crystal 60. Breiss, for all the good they do, can not match Sugar Creeks c-60. The fresher the better.

I am never using Breiss Crystal 60 ever again.

I have plans to try their C60.  The only thing holding me back is Great Fermentation doesn’t have free shipping.

ha! I work there part time. I'm pretty sure that shipping is free on orders over 50 dollars (bags of grain and big/heavy things, excluded).

Sugar Creek has some intresting smoked malts, if you're into that. I just saw yesterday that they are working on a Brown diastatic malt.

[BrewBama]

Cool!  I didn’t know that. When I need a big order I’ll keep them in mind.



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[tommymorris]

I’m a rebel. I use Briess Caramel 40 and 60. I have used the organic version also.

[majorvices]

I’m a rebel. I use Briess Caramel 40 and 60. I have used the organic version also.

I like Briess Caramel malts ... not sure what the fuss is about. Wouldn't be my first choice in an English style but for a smooth caramel flavor they are fine. Briess makes some nice malts.

[BrewBama]

For a long time when I needed Crystal malt I would simply select Briess. Lately, I’ve found other maltsters that offer crystal malts and wanted to try them. No fuss really, just expanding my horizons.

[majorvices]

Totally agree ... lot's of great crystal malts out there. Briess seems rather one dimensional to me but sometimes that's what you want.

[hmbrw4life]

HSA and CSA mitigation methods also completely change the sensory effects of crystal malts as well. I.e less cloyingly sweet, and more malt enhancing, if using a broad brush.

[BrewBama]

If cloying sweetness is the tell tail of HSA/CSA I must be doing OK because I haven’t experienced either.



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[hmbrw4life]

If cloying sweetness is the tell tail of HSA/CSA I must be doing OK because I haven’t experienced either.



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It's hard to put a direct finger on it, thats why I said broad brush. Could cloying be lack of attenuation, oxidation, to much cara malts, etc etc, sure it can.
Professional literature broadly states to make sure to keep under 12%. But who knows what that actually means. Because I know a few where those lines can be blurred. I think some folks here have the right idea a tool in a tool chest. I don't personally use a lot of these malts but my old school APA type beers usually have a decent amount (6-8%, ALA SNPA, and the like).

[BrewBama]

Most C malts in my recipes hover around 5-7%. I may go a bit over/under but that just me.



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[erockrph]

If cloying sweetness is the tell tail of HSA/CSA I must be doing OK because I haven’t experienced either.



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It's hard to put a direct finger on it, thats why I said broad brush. Could cloying be lack of attenuation, oxidation, to much cara malts, etc etc, sure it can.
Professional literature broadly states to make sure to keep under 12%. But who knows what that actually means. Because I know a few where those lines can be blurred. I think some folks here have the right idea a tool in a tool chest. I don't personally use a lot of these malts but my old school APA type beers usually have a decent amount (6-8%, ALA SNPA, and the like).

I agree with all of this. For me, the limiting factor is simply the intensity of flavor coming from the C malts, rather than any inherent sweetness that they may or may not have. Too much, and it overpowers the beer. The darker the malt, the lower this limit tends to be.

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