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Hey guys, I've been reading that red ales should have a strong caramel flavor as principal characteristic, any ideas how to get it? also, there's a difference between malty and caramel flavor? which is better for a red beer?

So far I can see that BIAB it's pretty more easy to handle, I always had a question, it's valid to stir the grain during mashing? do it increase the conversion rate? what about recirculation? do you do it? so far I've seen that it's pointless in BIAB Hey doug293cz, I had checked the link...

Thanks a lot, this is really what I was looking for, just one last question I get it all now, but what do you refer with "Pre-Boil Wort Points/gal" and "Post-Boil Wort Points/gal" and how do you calculate them? that's the only thing I don't get it, sorry for the dumb question. thanks

I'll be looking forward it, Cheers!

Sweet thanks, could you please share the simulation's math? I'm pretty fond of the beer's maths, also how can I make up for a triple batch? I'm currently working with 2 batches, a 17lts batch for my normal beer, a red ale, and 7lts for my experiments with new varieties, sorry for using metric...

Well I just come to realize how redundant it's, that's the way we were told to make the calculation, but is just straightforward as multiplicate the mash thickness, feeling dumb right now :) I've read about it in an article in BYO, yes, gonna try this calculation with batch sparge, we were...

Sure thing, for strike water calculation we use a factor called Filling Ratio, that is just how much water do you use per Kg of grain, the ratio is 3:1, this ratio is just for having a good amount of water soaking the grain, that's why: 2.5Kg*3= 7.5lts - grain absorption (2.5Kg) = 5lts...

I'm pretty worried about the IBU contribution of the hop stan, I tried the brewfriend calculator for some insight and got these results (Pic related) there's an important contribution of IBUS during this step, it's all related to the Utilization percent, and the temperature of the hop stand...

Hi everybody, I was planning to brew an inexpensive and simple blonde ale, but as simple it is, it should have a special characteristic to shine, so I thought why not just a strong citrus present in both flavor and aroma I tried with a flame-off addition of hops with a hop stand of 10 min...

Sorry for the delay, had to do some deliveries, here's the grist after once a double milled, I'm pretty concerned about the grain bed stability in the double milled I tried a little experiment with the double milled. I read about the grain potential a while ago in this article of BYO...

Well I heated the water to 167°F cuz once I pour all the grain, the water temperature descent, and at the end of the 90 min mash it should hit about the 152°F, please correct me if I'm wrong About water calculation, here's what I use for a 5gallons batch, sorry but for this case, I gonna use...

Thanks for the feedback guys, you're right, more information could bring more insight about the issue Here's my brewing schedule 1.- Milling, I mill the grain on my own with a corona grain mill, I hear about people having issues with this type of miller, for me, it works fine, this monday...

Hi everybody, I'm having efficiency troubles in my batches, I getting nearly 50 - 55% efficiency, I use a very simple BIAB setup, just a 5 gallons kettle and the typical BIAB bag, I might guess what it's the problem, but I want your opinions as well Right now I'm discarding all other factors...

Sweet thanks guys for all the feedback, gonna report later on my results. Something I always think as a pain in the ass is the distinctions over the crystals malts, I'm from Perú, so in here all the locals homebrewer stores sell just German malt, so is impossible to get the typical "Crystal L"...

Hi everyone, from long time ago I'm fond of Red Ales, So I decided to brew my very one, but I wish to get this kind of RED in my brew, any suggestions for getting it? My grain bill is Pale Ale Malt: 4.4 lbs CaraAmber: 1.1 lbs For the color Im' thinking in roasted barley, but no idea of...

Hey everybody, I'm a novice brewer working on an American Golden Ale and so far it's going well, but I feel it lacks aroma, so I'm willing to try a flameout addition of hops, but It concerns me the IBU contribution of this technique. About the technique, I understand so far that consist about...