Gordon Strong’s take on the “Owner who Rents”:
I agree the style is broad and open to just about anything one wants in terms of added specialty malts (believe it or not, even biscuit, or munich or flaked maize). Cheers!
I like crystal malt a lot, regardless of this recent trend against it, but with 2 caveats:
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I never go over 10% (except in a California Common - this is a caveat to the caveat) and
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I never use anything higher than C-60 - when you get to 90+, I experience the flavor as raisin, plum, etc., which I don’t care for.
The darker you go, the less you need. The 10% rule of thumb holds pretty well up to 60L, but beyond that the flavor intensity goes up kinda quickly and you generally need far less.
Personally, I really enjoy that figgy character from Special B/DRC/Extra Dark UK Crystal, but 5% or less is more than enough.
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 am never using Briess anything again. 
The Briess organic C60 is pretty good. I use it frequently when I need C60.
I have plans to try their C60. The only thing holding me back is Great Fermentation doesn’t have free shipping.
Lately, I have been using Great Western C40, 60, and 75 from MoreBeer
I just picked up some more Mecca Grade C44 along with some Pelton from Northern Brewer to accompany the Vanora I have on hand in preparation for my Big Brew recipe.
If you’re referring to MG Opal, it’s not a crystal malt.
True, but I use it like one with pretty good results.
Edit: except I use MG Opal44 in the mash whereas as crystal I don’t. I was riding around on the tractor (aka mowing) and thought I should clarify. [emoji482]
Absolutely. So do I.
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.
Cool! I didn’t know that. When I need a big order I’ll keep them in mind.
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.
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.
Totally agree … lot’s of great crystal malts out there. Briess seems rather one dimensional to me but sometimes that’s what you want.
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.
If cloying sweetness is the tell tail of HSA/CSA I must be doing OK because I haven’t experienced either. [emoji106]
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).
Most C malts in my recipes hover around 5-7%. I may go a bit over/under but that just me.