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Does anybody have a caramel bock clone recipe? Or whats the best way to impart a "caramelized" flavor in your bock?

Lets say I have a 20 gal MLT and decide that i want to brew a 5 gal "test" batch with a total grain bill of 10-11lbs. and the grain bed is only maybe 3-4 inches deep. would there be any problem with this scenario?

I have been brewing now for a year and always forced carb'd my batches. Do you get a different flavor profile from the whole priming sugar natural method? Am i missing out on something?

Hey guys/gals I just brewed my first ag batch fri after xtract brewing for a year after I was done I took my sg reading for the goose island nut brown clone and it was a tad high @ 1052 so i proceeded like normal transfered, pitched, and fermented. My question is if the batch turns out high or...

I have a kolsch in the secondary fermenter right now. The yeast was pitched on sat 1/23 it is a partial mash kit. My OG was 1.042. I oxygenated the cooled wort and fermintation started rapidly the next morning and went strong for 4 days then seemed to have slowed way down. I waited until...

I just recently got into homebrewing and showed this process to my dad. He thought that it was really cool. I would love to do the father son thing with him except he has been sober for 20 yrs. The question I have is there anyway to brew different flavors of non alcoholic in the same way?

Another beer junkie sayin hi.