I know that malts come with an available sugar value which you can know how much to add to achieve the desired sugar content / SG in the wort. Subtly different question - what is the typical efficiency of starch conversion in a well modified, pale malt? I have an idea which could use the...

I'm interested in hearing what folks use (grain, yeast, barrels, etc) to get the savory umami character in stouts. I particularly like how it balances the residual sweetness in bigger beers. I've yet to find the grain or yeast combo that imparts those qualities/notes. Any feedback or guidance...

What are the (are there any) differences in using barley from Finland, Ireland, UK, Belgium, Germany, US or NZ? How will I taste the difference between belgian and UK pilsner malt? Or american and german pale ale or crystal malt? The Internet is pretty vague about this.

I've made three beers so far with Castle Pilsner malt. Each time, I get around 60% conversion; about 20% lower than my average. I've used it on its own and with other grains, and I get the same result. Mash schedules I've tried, with more or less the same results: - 149F for two hours...