Anyone have any suggestions on how to determine bitter and malt balance before brewing?
i know there are IBU calculators, but how can i combined my IBU calculations with knowing how much malt I have AND make those two numbers mean something in relation to each other so i know how to adjust my recipe to get my beer to taste how i want.
i know there are IBU calculators, but how can i combined my IBU calculations with knowing how much malt I have AND make those two numbers mean something in relation to each other so i know how to adjust my recipe to get my beer to taste how i want.