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Thanks for the experiential wisdom, I've decided to use some C120 and C60, I think I'll get a nice balance.

Well I've used caramel malt times before, I want to get a good roasted caramel character. I guess I just don't know which crystal would lend itself best to what i'm aiming for, I want this stout to be unique, but I see what you're saying about the confusion that would occur if I used them all...

Hello everyone, I'm designing a recipe for a sweet stout. I wan't to attempt to use every caramel malt in some portion, 10 degree through 120. I was wondering what thoughts anyone had on this idea. My aim is to impart a wide range of balanced caramel malt flavor. Any help or ideas on how many...

I've had Magic Hat's #9 and their Wacko summer brew, unfortunately neither of which I was impressed by. What were your thoughts when/if you've had those?

@remilard: Thanks for the info! I guess I'll find out. Yeah, what to bring back is another story :confused: I'm headed to a lake near the town of Mactier, Ontario.

Hey, I'm leaving on vacation up to Canada for some R&R. I can take a limited amount of beer across the border and can't decide what selection to pack. I'll probably take a few six packs and a couple 22ozers (craft of course). I'm from the Columbus Ohio area, anyone have some suggestions...