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Lat-light Blends ?
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<blockquote data-quote="Thomas Tkach" data-source="post: 371997" data-attributes="member: 1422"><p>I also wanted to note that as far as I can detect, Lat and KY are very different. They have different qualities, which I like to liken to barbecue smokiness (KY) vs. campfire (pine?) smokiness. It seems lat may also be more potent, whereas KY is less so. In beer brewing, there are different smoked malts. Peat smoked malt is very potent, and is only used as a few % of the total grist. Rauchmalt is smoky, but can be used in much greater quantities. Maybe it's like that with Lat and KY?</p></blockquote><p></p>
[QUOTE="Thomas Tkach, post: 371997, member: 1422"] I also wanted to note that as far as I can detect, Lat and KY are very different. They have different qualities, which I like to liken to barbecue smokiness (KY) vs. campfire (pine?) smokiness. It seems lat may also be more potent, whereas KY is less so. In beer brewing, there are different smoked malts. Peat smoked malt is very potent, and is only used as a few % of the total grist. Rauchmalt is smoky, but can be used in much greater quantities. Maybe it's like that with Lat and KY? [/QUOTE]
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