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Message: <blockquote data-quote="Alexholsch" data-source="post: 9252137" data-attributes="member: 300074"><p>Thanks bro! I agree with your thought and had very similar ones. I had thought to reduce the caramel malts and increase bitterness by moving around my additions. Im trying this out today to see what happens, it still trips me out though how much difference there is between these beers and the ones I brewed in a 15 BBL brewhouse. So now I am brewing two different batches to test some ideas out. First batch will be with CERO caramel malts and same hop additions. Second batch I will reduce my Carmel malts, probably reduce Caramel 40 by 80% and maybe add 10% more Caramel 60 to try and stay close to the same color range, which I really liked. Hopefully this will give me more insight into where my problem is. Im pretty sure it is not fermentation because im hitting my FG´s but who knows I might be wrong.</p></blockquote><p></p>

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