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So if i wanted to create a darker beer by adding for instance more chocolate malt am I in danger of over doing it? Is there any base grains that will give darkness body and flavour? It also seems that beer smiths example of the colour of the beer under estimates how dark it will be!

Is this because they have less fermentables? What kind of percentage of the grain bill would u recommend for speciality malts? excuse my ingnorence i am new to brewing but this is what sites like this are for!

I read on several websites that moving the beer of the yeast cake as early as possible will result in better tasting beer (once the initial krausen has dropped) so i thought i would try it. Having read other sites I am told to wait until ferm has completely finnished. So as a new brewer i...

Thanks for the speedy reply, this was the first time i created my own recipe on beer smith, i originally tried to clone hobgoblin however i went a bit ott on the choclate malt (still tastes great so far tho). I kind of invented my own partial mash biab method: 2kg maris otter 500g crystal 250g...

I have just brewed my first biab and used a secondary fermentation stage for the first time. I have read many different opinions on when to rack the beer from primary to secondary. I decided to do it after 4 days when the bulk of the ferm had finnished and the head reduced. After being in the...