Missing malt flavor in Homebrew

I am going to have to disagree with your statement of "a lot" here. There are indeed some vocal folks who frequently proselytize here but there are "a lot" of folks who think that HSA is closer to being a myth as regards impacting the organoleptic aspect of beer. It would seem that you are one of those "a lot" people.

Cheers!

 

Hmm, so someone is looking for a solution to a lack of malt flavor, and instead of having an open mind, and looking for any way to increase this flavor (or install big fancy word here) we keep a closed mind. The great thing about brewing, or education for that matter is keeping an open mind to better solutions to a problem. But you know if it's a myth, I guess I'll keep believing in chemtrails.

 

Nah, I'm not a LoDo person. Far from it, actually. They'd cringe at my processes.

 

You better up your google game some. The pillars and persons of your argument are no longer valid. But that's ok, I know you know this due to your silence when challenged.

Cheers!

 

So I'm new to this whole forum thing. I have utilized forums to find answers to most of my beer brewing questions so I figured I'd throw my 2 cents in. I have struggled with this same issue but I found one way to enhance the malt character that you are looking for is to up your calcium chloride. It's like not salting your steak. Sure the stake will be good but with a little seasoning it could be great. Hope this helps.