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Saturday, 3-8-24 Just brewed a Hazelnut Toffee Porter and a Cream Ale!

How do you handle the vorlauf phase in a recipe while using the BIAB method?

I've been following this thread for a long time and could never get the caramel syrup recipe to come up, I'm excited to make these and add to my next amber ale. Thanks for posting the recipes!

I'm in and have posted a like to all 3.:D

Can anyone repost the 1.00 lb Candi Syrup Amber* (40.0 SRM) Sugar 10.53 % recipe for the Caramel Amber Ale? I guess that the link that was posted in the recipe was to old and didn't work.

Sorry, I was in a hurry when I posted that, I actually requested a free sample to make sure that it works but, it looks like an inexpensive solution. The inside of my keezer is constantly getting beer residue all over the bottom and creases.

I found some bags that will work for $12.00: 11 9/16" x 28 7/16" Premium Protective Closure Bags (25 Pieces) [PEC2470]

This would be a huge step up for my brewing operation, count me in!

Count me in