Is there a difference between darker malts in the color they give to the brew? Melanoiden malts are said to give a red color, chocolate malts should render the beer brown. But there is just one ...
Probably we used not enough of the carared, but what we can do? Is it possible to use a dark fruit extract(sour, not sweet) to correct the color in the end? And what will be the effect on taste?
I brew from extract, boiling on an electric stove (in an apartment). Every beer I've brewed has been darker than I expected, which isn't an issue most of the time as I generally prefer darker ...
I've brewed up a few batches of extract beer so far & all have come up crystal clear. I've just sampled my first batch of beer (ginger ale) that's come up quite cloudy. What causes cloudiness? ...
For instance, if a grain is specified at 300 SRM, what is the equation to convert that to Lovibond? What is the equation to convert it back?