This idea is going around in my head....

If i usually have a bad efficiency, i need more malt to achieve the anticipated gravity than with a good efficiency. Therefore i can wash out more flavoring of the higher malt content and the beer gets a more malty/grainy taste.
Is that idea just nonsense or is there something behind it?

Cheers
Horst

You wont gain any extra flavors or fuller taste with more base malt, if your efficiency is lacking, increasing your specialty grains is another thing, that will

There is a malt taste (ok, a lighter one) even if i brew with just base malt. Otherwise it would taste like fermented water.

horst - i've heard that suggested before. apparently the fullest flavor comes from a no-sparge mash. never tried it, though...

Some have suggested that they stop lautering when they hit the gravity and/or volume they want no matter how much wort is left in the tun. Krotchrott (sp?) states his beers taste better that way. I did a three-stage parti-gyle mashed at 147F to get 3 different beers. The 1st run was about 1.090. 2nd was 1.045. Third was 1.019 to which I added sugar to bring it up to 1.055 post-boil. The third beer lacked body but tasted fine and quite malty. I was surprised because I expected it to be thin and tasteless. Obviously, the 1st was extremely rich in flavor sugar-wise.

I'm not convinced that it hurts to try and get as much out of your grain. I've heard that by doing so the real pitfall is tannin extraction. I can see your point Horst.