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I ended up using .5 gram of salt for 3 gallons when I bottled. It isn't too noticeable, but kinda subtle. I was a little hesitant to put too much and ruin the whole batch. It turned out really good and about as I expected. I might put a little bit more salt next time, but we will see.

Thanks for the tip! I may just pass on the salt altogether, I don't really think it is necessary. Maybe just salt to taste when I pour it as to not ruin a whole batch by over salting...

So my wife isn't a big beer fan, but loves salted caramel flavor, so I thought I would try to put together a recipe she may like (salted caramel brown ale, possibly with cacao nibs as well). I am trying to figure out a couple things: 1). How much Caramel Malt to give a nice caramel flavor...

Sorry, it has been a couple of years and I don't have any of this beer left so I can't be too specific, but it turned out really good. Since I only did 1/4 of the vial of Belgian yeast compared to the whole vial of CA V it didn't really have too much of a Belgian profile so if I were to do it...

Thanks, I guess I was just kinda curious what other peeps thought of how the flavor profiles would mesh, nothing pressing enough to call customer service about, but maybe I'll look into it... As far as the tasting room, I didn't know about it until now, but you can't turn down a chance to taste...

First post here, just wanted to see anybody's thoughts. I just brewed a Honey Blonde Ale on Saturday to celebrate the birth of our first kid (yay). My previous brews were 1 gallon batches and just bumped up to 3 gallons for this one. According to Mr Malty I needed 1.3 vials of yeast; I had 1...